« back to encyclopedia search results
The condition of the body to hold water in the flesh.
1.Factory meat might be given phosphates 'for water retention and meat-binding purposes'. This is largely done to increase its weight - so by producing more weight and profit for the producer. A statement from the Food Standards Agency said that 'for meat and fish products, there are no specific restrictions on which ingredients can be used for water-holding function. These ingredients may be salts, sugars, hydrolysed proteins etc. and are used by manufacturers to improve flavour and texture.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.