Plumping, or injecting, as it is called in the industry, has been going on for some time.
In the past five years, this industry process has become the standard. Fresh chicken is injected with a solution of saltwater so it stays juicier and more flavorful (so they say). The solution contains a long list of ingredients that can account for up to 15%, or more, of the chicken’s weight. Some studies have shown up to 30% weight. click below for more
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