In article , Martin
writes
On Wed, 7 Feb 2018 15:34:50 +0000, alan_m wrote:

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.

Salt solution and protein amongst other substances you don't want to know about
are injected and massaged into chicken and pork. The protein is to stop
the salt
solution running out of the meat. http://www.digitaljournal.com/article/267204
And hormones are injected into poultry and cattle on an industrial
scale, but some would make a fuss about a bit of chlorine on the outside
because it comes from the US.
--
bert