Bought some marked-down pork shoulder a while ago and took it out of the freezer tonight. I look at the label...says it contains up to 12% water, salt, and sodium phosphates...something about how it makes the meat moist and tender. Somehow I missed this when I was in the store.
Now I'm allergic to gluten and soy, so I have more than just an objection on principle to weird chemicals that have no business being in my meat. A quick search says that the FDA deems it "safe." Why am I still worried?
I've got the stuff in the crockpot with a bay leaf, cinnamon stick, salt, some chardonnay, and 6 or 7 dried chile peppers and I must say it's beginning to smell quite good, phosphates and all. Going off to play soccer and it'll be ready for me when I get home, if I dare.
Should I eat this pork or toss it?
A large portion of the pork in the world today is "enhanced" with things like Sodium Chloride and Sodium Phosphate. As much as you might call this chemical water, what this really does is help to hold the water in the meat. Otherwise you'd end up with dry pork.
This comes more from the issue that pork has been bred to be leaner and leaner over time, and its the lack of the fat in the muscle that results in a drier product. Hence, they add water holding agents back into the meat.
If you want pork that is not enhanced, look carefully at the package, and if you really want good tasting quality pork that is not enhanced get into some of the heirloom pork options out there. Berkshire based hogs (its a breed) are a good way to get started on delicious pork.
Is this answer too late?
Toss it if you would toss a piece of meat with added sodium nitrite.
I don't think sodim phosphate contains gluten/soy, but it still has some level of toxicity that may be harmful to a weaker digestive system. On the other hand, I would guess that that 12% is mostly water, if the three ingredients are listed in that order.
Let us know.
I agree...I wouldn't eat it either, but in the long run it won't hurt you if you eat it only occasionally. But personally, it would really irk me to find out that I paid good money for chemical-laden water..."up to 12%" (!)...that they use to disguise an inferior product. That's good money down the drain for chemical water (pun intended), if you ask me. You should do the math and find out just how much of the cost of that pork shoulder was potassium phosphate broth.
Isn't that the same thing as phosphoric acid? It's put in lots of foods. Seems to me, you would surely have eaten by now already in your life, at least before you went paleo. THis will unlikely be the first exposure.
Sodium Chloride a.k.a. salt is essential for lean meat to cook well and taste good. Sodium Phosphates made up of sodium, phosphorus and oxygen which are all essential nutrients for the human body, they are not to be feared, your body knows what do do with them. These elements are found in every cell of the human body.
BTW, "meat marinade" = filtered water solution containing 2% salt and 0.25%-0.75% blended phosphates. A blend of mono and poly types are used as there are multiple reasons to add them to meat to make it more palatable. If filtered water is not used, the metal ions in the water (Ca, Mg, Mn) tie up the phosphates and render them useless in meat processing.
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