What constitutes “natural” chicken?
July 30, 2010 by Bob Meyer
Filed under News, USDA/Government
USDA is looking at changing the rules regarding the use of “natural” on the labeling of chicken. Currently if chicken is not flavored artificially or preserved with chemicals it can be labeled as “natural”. But some processors and others say that still allows for it to be injected with water or other solutions accounting for up to 15 percent of the chicken’s weight. The practice could also increase sodium content.
Tyson Foods and Pilgrim’s Pride are among processors who use “natural” labels on chicken injected with salt water. Tyson says their national research found consumers didn’t mind as long at the added ingredients were considered natural. Perdue Farms, a member of the Truthful Labeling Coalition argues that under no circumstances is it acceptable to label chicken injected with water, broth or any other solution as “natural”. Senator Barbara Boxer of California called for a change in labeling to help consumers make an informed choice.
Expectations are USDA will propose new rules this fall.
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very rarely do i eat any meat that is not locally raised on farms who are my neighbors. the difference between chicken bought from hannaford’s “nature’s place” line and the chicken from my local supplier are worlds apart in flavor, texture, taste and quality. give me free range any time and i’ll forgo the “natural”. i can tell when i get a chicken from another “natural” producer of chicken, too. the bones are weak, the meat is pale and bland, and the cooking meat doesn’t even smell; oftentimes i find broken bones or signs of abuse. natural, my eye.