Consumers buying pre-marinated meat in grocery stores like Rema 1000, Kiwi, and Extra may be paying for significant amounts of water rather than protein. Recent investigations by Nettavisen reveal that some pre-packaged grill products contain as little as 73 percent meat, with water accounting for over one-quarter of the total weight. Industry representatives state that these additives are used to ensure product tenderness and flavor, while critics argue the practice masks lower-quality raw materials.
Why does pre-marinated meat contain high water content?
Food manufacturers inject water, often in the form of brine, into meat products to increase moisture and improve yield, according to statements provided to Nettavisen by retailers including Rema 1000 and the producer Finsbråten. In one specific instance cited by Nettavisen, “Sommerkoteletter med sennep & honning” (Summer chops with mustard & honey) from Rema 1000’s own brand contained 26 percent water and only 73 percent meat.
How does marinade affect meat quality and cooking?
Professional chefs argue that heavy marination can degrade the texture and flavor of the underlying product. TV chef and food writer Andreas Viestad described the practice to Nettavisen as a method often used to mask lower-quality, industrially produced pork. He noted that long-term marination can result in a “creaky” texture and hide the natural taste of the meat behind salt and artificial smoke aromas.
Jørn Lie, a chef who operates the Oslo restaurants Vaaghals and Gamle Raadhus, told Nettavisen that he avoids pre-marinated products entirely. Lie explains that store-bought marinades often contain high levels of oil or sugar, which cause the meat to burn quickly on the grill before the center is properly cooked. He advocates for purchasing unmarinated cuts and seasoning them with fresh herbs or homemade spice rubs to maintain better control over quality and flavor.
What are the industry arguments for additives?
Retailers and producers maintain that their labeling is transparent and that additives serve a functional culinary purpose. Kristin Estil Jacobsen, a communication advisor for Extra, told Nettavisen that the chain clearly distinguishes between products, noting that some grill fillets are injected with ten percent brine for juiciness, while others only feature surface-level marinades.
Similarly, John Trygve Tollefsen, press chief at Nortura, stated that the company prioritizes a diverse assortment to meet varying consumer needs. Retailers emphasize that for those who prefer to avoid additives, most chains offer “naturell” (unmarinated) versions of the same cuts, allowing shoppers to make an informed choice at the meat counter.
Frequently Asked Questions
- Is it legal for grocery stores to sell meat with added water? Yes, provided the product is accurately labeled. Retailers like Rema 1000 state they follow all regulatory requirements regarding ingredient declarations.
- How can I calculate the real price of the meat? You can calculate the “true” price by dividing the total package price by the weight of the meat content (e.g., if a 1kg pack costs 129.90 NOK and is 73% meat, the price per kilo of actual meat is approximately 177.95 NOK).
- Why do chefs recommend avoiding pre-marinated products? Chefs like Jørn Lie and Andreas Viestad suggest that store-bought marinades often mask inferior meat quality and can make it difficult to achieve a good sear on the grill due to high sugar or oil content.
Have you noticed a difference in quality when marinating your own meat compared to buying pre-packaged versions? Share your experiences in the comments below or subscribe to our newsletter for more consumer-focused food reporting.
