What is “seasoned” pork?
Pork labelled “seasoned” is pork that has been processed using a brine (salt, water, sodium phosphate) solution, in order to create a product that retains moisture even when overcooked. Other meats and poultry, such as beef and chicken, can also be “seasoned”. Since many pork cuts are very low in fat, they can tend to become dry and perceived as tough after cooking. Seasoned pork allows for a more tender and juicy product even if overcooked or held warm for periods of time. The addition of salt, water and sodium phosphate to solid meat or poultry allows the product to retain moisture throughout cooking: the sodium phosphate binds the water molecules to the protein in the meat, and the salt acts as an enabler in the process. Seasoned meats and poultry are not flavoured or spiced, so do not have a taste noticeably different than unseasoned products. Not all pork sold at retail is seasoned, however pork that is seasoned must be labeled as such. Seasoned pork must also be labeled with a li
