Pre-marinated meat products sold in Norwegian grocery chains like Rema 1000, Kiwi, and Extra often contain significant amounts of added water, sometimes reducing the actual meat content to as low as 73 percent. According to investigations by Nettavisen, these additives can mask lower-quality raw materials and inflate the perceived value of products, leading to a higher effective price per kilogram of pure meat.
Why is the real meat content so low?
Manufacturers frequently add water and brine to pre-marinated meat to ensure moisture and flavor consistency during the grilling process, according to statements provided by industry representatives to Nettavisen. However, this practice significantly impacts the final product composition. For example, Nettavisen’s audit of 19 common barbecue products revealed that 11 items contained 89 percent meat or less. In one specific instance—Rema 1000’s own-brand “Sommerkoteletter med sennep & honning”—the meat content was measured at just 73 percent, with water accounting for 26 percent of the package weight.
How does marinade affect the price you pay?
The addition of water and marinade can make a product appear cheaper than it actually is when calculated by the total weight. When accounting for the 73 percent meat content in the Rema 1000 pork chops, the price per kilogram of actual meat rises from 129.90 NOK to 177.95 NOK. Experienced chef Jørn Lie, who operates the Oslo restaurants Vaaghals and Gamle Raadhus, warns that consumers are often misled by these pricing structures. He advises shoppers to purchase plain cuts and apply their own seasonings to avoid paying premium prices for water-injected products.
Is pre-marinated meat lower quality?
Food writer and TV chef Andreas Viestad argues that heavy marination is often used to mask lower-grade industrial pork. According to Viestad, the curing process involved in prolonged marination can result in an unappealing, “squeaky” texture and obscure the natural flavor of the meat. He suggests that the industry relies on these marinades to dispose of surplus meat products that might otherwise be less desirable to consumers. Conversely, producers like Finsbråten and representatives from Extra defend the process, claiming that brine and marinade are essential for achieving the desired taste and succulence that customers expect from summer grill products.
Future trends: Will consumers demand more transparency?
The trend toward “clean label” eating suggests a growing consumer preference for knowing exactly what is in their food. While major chains like Extra and Rema 1000 emphasize that they offer both pre-marinated and naturell (unmarinated) options, the market dominance of marinated products remains strong. As shoppers become more label-conscious, industry experts anticipate a shift where retailers may need to provide clearer price-per-meat-content calculations to maintain trust. Currently, the responsibility for identifying the true cost remains entirely with the consumer.
Frequently Asked Questions
Q: Is it illegal to add water to meat products?
A: No. According to Rema 1000, all products are labeled in accordance with current regulations, provided the meat and water content are clearly disclosed to the consumer.
Q: Why do chefs avoid pre-marinated meat?
A: Chefs like Jørn Lie and Andreas Viestad warn that marinades can hide poor meat quality, lead to uneven cooking, and cause the meat to burn or stick to the grill due to oil and sugar content.
Are you opting for pre-marinated convenience, or do you prefer to season your own meat? Share your grilling tips in the comments below, or sign up for our weekly culinary newsletter for more investigative food reporting.
