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- Plumping, also referred to as “enhancing” or “injecting,” is the process by which some poultry companies inject raw chicken meat with saltwater, chicken stock, seaweed extract or some combination thereof. The practice is most commonly used for fresh chicken and is also used in frozen poultry products, although other meats may also be plumped. Poultry producers have injected chicken (and other meat) with saltwater solutions since the 1970s, claiming it makes for tastier, juicier meat. According to Kenneth McMillin, Professor of Meat Science at the Louisiana State University Agricultural Center in Baton Rouge, processors use multiple-needle injectors or vacuum-tumblers, that force the sodium solution into the muscle. Binding agents in the solution prevent the added salt and water from leaching out of the meat during transport, in grocery stores and during cooking. (en)
- 注水肉或稱灌水肉，是加了水以誇大重量增加牟利的生肉，是一種劣質產品。現在也用來泛指有誇大成分的事物。 在一些美國家禽公司，處理與鹽水、雞湯、海藻提取物或者其組合注入生雞肉的過程中，注水肉為一個常見術語。在實際生產中，最常用新鮮雞和冷凍家禽產品。 華人地區，此肉類處理方式主要見於豬肉和牛肉。可以藉由屠宰前一定时间给动物強行灌水，或者屠宰後向肉内注水製成。注水可达净重量的15-20%。注水肉颜色一般比正常肉浅，表面不粘，放置後有相当的浅红色血水流出。台灣早期以及台灣南部攤商時常有不肖肉販以此賺取暴利。 造成的问题包括：虐待动物、违反食品安全法规、损害消费者权益、降低肉类的口感品質、所注水的卫生问题等。 (zh)
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- 注水肉或稱灌水肉，是加了水以誇大重量增加牟利的生肉，是一種劣質產品。現在也用來泛指有誇大成分的事物。 在一些美國家禽公司，處理與鹽水、雞湯、海藻提取物或者其組合注入生雞肉的過程中，注水肉為一個常見術語。在實際生產中，最常用新鮮雞和冷凍家禽產品。 華人地區，此肉類處理方式主要見於豬肉和牛肉。可以藉由屠宰前一定时间给动物強行灌水，或者屠宰後向肉内注水製成。注水可达净重量的15-20%。注水肉颜色一般比正常肉浅，表面不粘，放置後有相当的浅红色血水流出。台灣早期以及台灣南部攤商時常有不肖肉販以此賺取暴利。 造成的问题包括：虐待动物、违反食品安全法规、损害消费者权益、降低肉类的口感品質、所注水的卫生问题等。 (zh)
- Plumping, also referred to as “enhancing” or “injecting,” is the process by which some poultry companies inject raw chicken meat with saltwater, chicken stock, seaweed extract or some combination thereof. The practice is most commonly used for fresh chicken and is also used in frozen poultry products, although other meats may also be plumped. (en)
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