On Sun, 16 Jun 2013 20:13:13 -0700, gtr > wrote:



>> "Enhanced" is the process that far too many producers are using of
>> making the chicken absorb an increasingly high percentage (originally
>> it was 2-3%, then 7% than 10%, now commonly 13% or more) of "solution"
>> which is basically salt water to "enhance" their bottom line by
>> increasing the weight of the chicken.

>
>Curious. And they don't state the weight of their thumb-on-the-scale
>percentage on the packaging, I would assume.
>

It is on the package. Some pork is enhanced too. Better stores only
carry the real stuff.