chicken....why is it....

[Tortington]

that chicken breast, frozen with no dextrose or salt added is more expensive?

wny do they add salt and dextrose?

why is it that chicken breasts in the chilled cabinet are more expensive than frozen ones - of any kind.

when you can get two chickens for £6 - it costs £6 to get frozen chicken breasts.

is hte world crazy? explain this to me

hmmm..well i guess the cost of the breasts incorporates the cost of getting someoen to remove the breasts from the chicken....also if they are proper chicken breasts (not just the fillets) then they will be bggerthan the ones you get on cheap chckens

do people still really buy those poor cheap chickens?

i dont, no one eats the legs and i don't do soup or anything so i just get tthe chicken breasts

yes your answer makes sense thinking about it - whats witht he salt and dextrose?

The salt & dextrose helps to hold in the added water that makes the breast look bigger. If you have it without, you are actually getting more meat per kg.

oh is that right? thanks - i didn't know that

i shall go for more expensive oiption then, knowing thatit is cheaper!

thank you

apparently there is a process names 'tumbling' where a breast can be injected with salt water to make it heavier than before....

''Manufacturers can neutralise the salty taste by adding sugar in various forms, often as dextrose or lactose''