The stomach-turning truth about your supermarket meat: Frankfurters made of ‘slurry’, salami stuck together with glue and mince from 100 different cows
- Legal techniques used by penny-pinching meat factories are revealed
- Water pumped into everything from chicken breasts to salami and bacon
- A special enzyme is used to glue scrappy leftover bits of meat together
- Phosphate chemicals are pumped into the meat to make it heavier