James_Fortis@lemmy.world to Today I Learned@lemmy.worldEnglish · 13 days agoTIL chicken sold in supermarkets are often "plumped" with a salt water solution to increase sell weight, making up as much as 30% of the total weight, and can contain up to 500mg of sodium per servingen.wikipedia.orgexternal-linkmessage-square138linkfedilinkarrow-up1584arrow-down14
arrow-up1580arrow-down1external-linkTIL chicken sold in supermarkets are often "plumped" with a salt water solution to increase sell weight, making up as much as 30% of the total weight, and can contain up to 500mg of sodium per servingen.wikipedia.orgJames_Fortis@lemmy.world to Today I Learned@lemmy.worldEnglish · 13 days agomessage-square138linkfedilink
minus-squareteft@piefed.sociallinkfedilinkEnglisharrow-up26·13 days agoNot O2 but CO. You want to reduce oxidation, not increase it. Carbon monoxide bonds to hemoglobin 200x better than oxygen does and that keeps the hemoglobin red. Oxidation is what causes meat to turn brown.
minus-squareHubertManne@piefed.sociallinkfedilinkEnglisharrow-up2·13 days agowas gonna say that was carbon although I forgot if if was dioxide or monoxide. I thought it was di.
Not O2 but CO. You want to reduce oxidation, not increase it. Carbon monoxide bonds to hemoglobin 200x better than oxygen does and that keeps the hemoglobin red. Oxidation is what causes meat to turn brown.
was gonna say that was carbon although I forgot if if was dioxide or monoxide. I thought it was di.