Campus Life

Health Shorts: 'Enhanced' meats are no bargain

It has become common practice for food manufacturers to "enhance" chicken and turkey by injecting the meats with salt water and other additives, presumably to make them more flavorful and tender. The injections, however, may increase the total weight of the product by as much as 15 percent, enhancing the cost, and they increase the sodium content by as much as 250 milligrams per four ounces of meat.

[SOURCE: “New reasons to be wary of hidden salt,” Tufts Health and Nutrition Letter, May, 2009]

Last Updated July 30, 2009

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