Why YSK: consuming too much sodium can lead to high blood pressure, increasing the risk of heart disease and stroke. In my country (USA), the average daily sodium intake is over 3,300mg, exceeding the recommended maximum of 2,300mg. The World Health Organization (WHO) recommends an even lower maximum of 2,000mg.
Also: with the rising cost of food, being mindful of additives that increase sell weight is important.
The water and salt is absorbed and held inside the chicken meat. That’s why it is 13% and not swimming in sauce.
Brining meat causes the meat itself to swell and take in extra moisture\salt. It’s why brined meats are more tender and less dry after cooking.
That was precisely my point.
I guess I don’t really know what legalities you would think of, since it’s labeled on the packaging that 13% of the weight is added. What are you thinking, from an EU perspective?
Uh if you’re getting marinated meat, you kinda WANT it to be absorbed into the meat, as opposed to just being wet on the outside. So you have the marinade flavour when you cook the meat