206
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 16 Jun 2025
206 points (97.7% liked)
Today I Learned (TIL)
7663 readers
203 users here now
You learn something new every day; what did you learn today?
/c/til is a community for any true knowledge that you would like to share, regardless of topic or of source.
Share your knowledge and experience!
Rules
- Information must be true
- Follow site rules
- No, you don't have to have literally learned the fact today
- Posts must be about something you learned
founded 3 years ago
MODERATORS
In general I agree. But the question is whether you can actually produce the product without the ammonia and chemicals.
Dog whistle. Using the term 'chemicals' as a negative serves only to gain support from the ignorant by obscuring the topic. All meat is treated with chemicals before you eat it, a solution of solvent, explosive sodium metal, and deadly chlorine being the most common.
I don't think salt is added to most meat before being sold to the customer. I think you are being disengenuous.
I worked at a meat processing plant, salt water is added to every piece of meat that went through there in order to bulk up the weight and increase margins. Sometimes it is just a soak in other cases (like peameal bacon) they inject it with 200 steel needles and a hydraulic pump.
Okay but I think you can read between the lines that salt wasn't the chemical that anyone was talking about here.
I can but can you look at a list of "chemicals" and identify which ones are food safe ingredients and which are hazardous? Not many people can, and using the label "chemicals" makes the problem worse.
For example polyethylene glycol is a food additive in Dr Pepper but ethylene glycol the poisonous part of anti-freeze. If you do not specify what chemicals you are concerned about and why then you are just using a catchall term to paint a particular product or process as bad.
you true