Tag: Enhanced meat

According to USDA regulations, meat and poultry products are restricted to a maximum of 0.5% added phosphate by weight in the finished product. This guide will detail exactly how much phosphate is allowed in meat, the reasons for its use, and how it is regulated to ensure consumer safety and product quality.

Yes, many commercial chicken breasts are injected with a solution of water, salt, and other additives in a process known as "plumping" or "enhancing". This practice significantly impacts the poultry's weight, flavor, and texture, and is widely used across the industry.

While fresh, unprocessed pork is naturally low in sodium, the answer to 'do pork chops have salt?' is more complex. The saltiness most people perceive in pork chops often comes from added brines or seasonings, rather than the meat's natural composition. Understanding the difference is key to managing your sodium intake.