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The Saltwater You're Paying Meat Prices For.Next time you buy a package of fresh chicken, check the label. If it says "contains up to 15% solution" or "enhanced," you're paying extra for something you can't taste.The practice is called plumping. Poultry processors inject raw chicken breasts with a saltwater brine—and sometimes chicken stock or seaweed extract—to artificially increase the weight and price of the meat .In 2010, California assembly hearings found that plumping can increase sodium content by up to 500% . A natural four-ounce serving of chicken has about 70mg of sodium. A plumped serving can have over 400mg—the same as a large order of McDonald's fries .The average American family spends $127 a year on saltwater.** Nationwide, consumers pay an estimated **$2 billion annually for added water weight .The industry fought to keep this hidden. For years, processors were allowed to label plumped chicken as "100% Natural"—even after injecting it with saltwater. It took legislation in California and a USDA proposal to finally force clearer labeling .The fix is simple. Look for labels that say "contains up to 15% solution" or "enhanced." If you see terms like "air-chilled" or "no retained water," that chicken hasn't been plumped.