Meat enhancers might kill dangerous bacteria
By Greg Kline
Sunday December 17, 2006
Heather Coit
University of Illinois Professor Susan Brewer stands inside her food science lab. Brewer and colleagues are researching the effect of some meat enhancers in preventing E. coli outbreaks.
You might not know it, but that juicy steak or pork chop you sometimes drool over might have been injected with a solution of salt, water and proprietary flavor enhancers.
To replace some of the taste that disappeared with the fat lost as a result of our modern, health-conscious demand for leaner meat, the meat industry took a page from the book of its poultry peers, who've been using such injections since the self-basting turkey was a new enough innovation to tout in advertising pitches.
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