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In Reply to: Injection of meat posted by Rick on April 29, 2016 at 08:08:42:
Quick answer. Injecting adds flavor and moisture, the judges want both. Some injections include phosphates which retain moisture in protein. If you start out with more fluid then normal you will end up with more after the cook. As to the holes, picture a washtub full of small water balloons, these will represent the cellular structure of the meat. Now poke a knitting needle in this tub and you will burst some of the balloons which will release their water but the ones not struck by the needle are not affected. Now if meat was just one big water balloon then you would have a problem.
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