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"Joyful Curmudgeon" An oxymoron?
No! I see all the beauty of God's creation and I'm joyful.  At the same time, I see all the suffering and corruption going on in the world, and feel called to help expose and end it so that we may have true peace and compassion.


Poultry – 4 December 2008
By Mary T. Hoffman

In her book Slaughterhouse: The Shocking Story of Greed, Neglect, and Inhumane Treatment Inside the U.S. Meat Industry, Gail A. Eisnitz has this to say about poultry processing:

While European and Canadian poultry processors use air-chilling systems which reduce the risk of contamination, the U.S. poultry industry’s reliance on water chilling has remained strong – and for good reason. Federal regulations permit each carcass to soak up water – until 1997, as much as 8 percent water – during the chilling process. This in effect enables the industry to sell hundreds of millions of gallons of germ-filled water at poultry-meat prices. U.S. poultry consumers spend more than $1 billion on added water per year.

The red meat industry, envious of the poultry industry’s ability to sell water at meat prices, filed a lawsuit in 1994 against the USDA. (Retained water in beef carcasses is deemed a form of adulteration.) In July 1997, a federal judge ruled that the 8 percent water retention allowance in poultry was “arbitrary and capricious.” The USDA is currently considering a proposal that will set a 5 percent water retention standard for both poultry and red meat.

“With the advent of modern slaughter technologies,” said former USDA microbiologist Gerald Kuester, “there are about fifty points during processing where cross-contamination can occur. At the end of the line, the birds are no cleaner than if they had been dipped in a toilet.”

Just one more good reason to Go Vegan, right?!

For the book review of Slaughterhouse by Gail A. Eisnitz, visit: 

For great-tasting cruelty-free recipes, photos, and information, visit: 

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Go on to: Is Milk Necessary for Building Strong Bones? – 5 December 2008
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