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Meat factories often inject water into theirproducts to make them appear larger andheavier, increasing their market value. Thisprocess, known as "plumping" or "enhancing,"involves adding a mixture of water, salt, andsometimes flavor enhancers or preservativesdirectly into the meat. As a result, the meatweighs more, allowing companies to charge more-even though consumers are partly paying forwater. While this technique can make lean cuts like chicken breasts juicier and more tender, it also raise
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Some meat factories inject water and other additives into their products to increase the weight and enhance the appearance of the meat. This process, known as "meat plumping" or "enhancement," can make meat look larger, juicier, and more appealing to consumers, which helps boost sales. While this practice is legal in many regions, it has raised concerns regarding transparency and nutritional quality. Injected water can dilute the meat's natural protein content and often adds high levels of sodiu
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