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[Clansgian AT wmconnect.com]

> >Most "meat" at Wal-Mart is injected with a solution to add weight.  
> When it's frozen and then defrosted, it effects the texture.

Indeed.  It is a solution of sodium phosphate and/or potassium phosphate that 
is added to meat.  The notion is to add weight (by making the meat water 
logged) and as a preservative.

The phosphate is not only harmless, it's nutritional, it's what your bones 
are made of.  BUT it's like a lot of commercial yogurt.  Reading the label 
shows 
that a major ingredient of most of them is gelatin.  Nothing wrong with 
gelatin, it's good food too, but I don't want to pay yogurt prices for jello. 
Like 
that, the potassium phosphate isn't going to do you any harm, and if it is 
lacking in your food it's a good thing, but who wants to pay meat prices for 
phosphate and water?? <BR><BR><BR>**************<BR>   </HTML>