Waitrose Formed unsmoked gammon steaks with added water
5000169659427- Brand
- Waitrose
- Registered in
- United Kingdom
- Producer code
- 169
- Product code
- 65942
Nutrition Facts
| Amount per 100 g | ||
| Calories | 120 | |
|---|---|---|
| % Daily Value* | ||
| Total fat 2.5 g | 3% | |
| Saturated fat Members only | ||
| Sodium Members only | ||
| Total carbohydrate 0 g | 0% | |
| Dietary fiber Members only | ||
| Total sugars Members only | ||
| Protein 24 g | ||
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Source: Open Food Facts, added by its contributors (ODbL). Check the package for exact values. View on Open Food Facts
About this product
Written automatically from public information, so it may contain mistakes.
Barcode 5000169659427 – Waitrose Formed Unsmoked Gammon Steaks with Added Water
This barcode corresponds to a product sold under the Waitrose brand, specifically "Formed Unsmoked Gammon Steaks with Added Water." Below is a detailed breakdown of available information, potential concerns, and context:
Product Description
- Type: Pre-formed, unsmoked gammon steaks (cured pork loin).
- Key Features:
- Formed: The product is shaped into steaks rather than sold as a whole cut, which may affect texture and cooking methods.
- Unsmoked: Unlike traditional smoked gammon, this version is not smoked, which can influence flavor and preservation methods.
- Added Water: The product includes water as an ingredient, which is common in processed meats to improve tenderness and moisture retention. This is legally permitted but may raise concerns for consumers prioritizing minimal processing.
Potential Warnings or Concerns
-
Added Water:
- While water is a safe ingredient, its addition can dilute the meat’s natural composition. Some consumers prefer products with no added water, though this is a matter of personal preference rather than a health risk.
-
Processing and Additives:
- Like most cured meats, this product likely contains preservatives (e.g., salt, nitrates/nitrites, or phosphates) to extend shelf life and enhance flavor. While these are generally recognized as safe by regulatory bodies (e.g., EU, UK), high sodium intake from processed meats is linked to health risks like hypertension if consumed excessively.
- Nitrates/Nitrites: If present (common in cured meats), they may form nitrosamines when cooked at high temperatures, which are carcinogenic in large amounts. However, modern processing methods mitigate this risk.
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