WASHINGTON, July 23 (UPI) -- A U.S. Agriculture Department rule expected next week will require food processors to disclose salt and water added to meat, a food advocacy group says.
"Who wants to pay $4.99 a pound for the added water and salt?" Michael F. Jacobson, executive director of the non-profit Center for Science in the Public Interest in Washington, says in a statement.
"Besides cheating customers financially, 'enhancing' meat and poultry delivers a stealth hit of sodium. Better labeling would help consumers concerned about high blood pressure, stroke or heart disease avoid products that contribute to those diseases."
Chicken breasts, pork tenderloins or other foods enhanced with a salt-water solution can have more than five times as much sodium as would occur naturally in these foods, Jacobson says.
For example, a whole chicken with an added solution of water, salt, sodium phosphate, chicken broth and other ingredients may have 550 milligrams of sodium per 4-ounce serving, while a similar serving of unprocessed chicken has 75 mg of sodium, Jacobson explains.
Currently, 30 percent of poultry, 15 percent of beef and 90 percent of pork contain an added solution, the Agriculture Department says.
