What's Up with the New Fake Chicken Meat?
Asked by
curiousCrispy
I've been seeing a lot of YouTube videos lately discussing fake chicken meat and other meats, but the focus seems to be on chicken. I used to work at a major chicken product company, so I know that frozen chicken is often injected with water and salt—nothing shocking there. However, in these videos, I've noticed something odd: after thawing, the chicken breast cuts frequently have small holes in them as if something is trapping air inside. Has anyone else seen this? What could be causing these holes to persist after water is removed?
Answers
Yeah, I noticed that too! We've had frozen chicken for too long at my place, and after thawing, it looks more like a weird paste than actual meat. The freeze-thaw cycle really messes with the texture, almost like the layers of a skin graft—super odd!
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It’s strange, right? I just learned that the ‘water and salt’ injection can actually be a mix of chemical emulsifiers, sugars, maltodextrin, and yeast extract. Seems like they’re not being honest about what's in our food!
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If you haven’t seen it yet, there was a big thing recently where a Campbell's Soup executive admitted some rather unsettling truths about the ‘meat’ they’re using now. Definitely adds to the discussion about fake chicken!
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TruthSeeker99: Don't forget the phosphates they add to change the texture!