Tag: Brine injection

Over 30% of poultry sold in the US may be injected with a saltwater solution during processing, a practice known as 'plumping' or 'enhancing'. This process is used by producers to improve moisture, flavor, and tenderness, but it significantly increases the chicken's sodium content and weight.

While a 4-ounce serving of raw, unenhanced chicken breast contains a naturally low amount of sodium, some "enhanced" store-bought chicken products can contain substantially more, with sodium levels often exceeding 400 milligrams per serving. This significant difference begs the question for health-conscious consumers: **Is store-bought chicken injected with sodium?**