In article , alan_m
writes
On 07/02/2018 14:38, Archibald Tarquin Blenkinsopp wrote:

Just go easy on the chlorinated chicken fillets, the oncology wards
have very large tills

How much water gets injected into much of the UK meat we eat? They will
be using chlorinated mains water and not some fancy expensive spring
water.


I recall an ad in a trade magazine some while ago
"Why sell meat when you can sell water". It was promoting equipment to
mechanically recover meat using high pressure water. The resultant
slurry was then converted to sausages.
--
bert