When you buy fresh meat or poultry, you expect to pay for just that – the meat itself. However, a common industry practice involves “pumping” or “plumping” raw meats, especially chicken and pork, with a solution of water, salt, and other additives. This is done to enhance moisture and flavor, but it also increases the product’s total weight, meaning you’re paying meat prices for added salt water. While this practice is legal as long as it’s disclosed, the labeling can be subtle. Learning to spot the signs of water-pumped meats helps you make more informed purchasing decisions. Here are 10 ways to identify these products.
