Consumers may not know why they don't overcook the pork loin anymore, but if they're happy with the end result -- a perfectly cooked entree -- then that's what counts, retailers said. Enhancing fresh meat and poultry with a solution of broth, a sodium and water solution or a citric acid mixture is not new, but it's gaining ground. In its 2004 national meat case survey, Duncan, S.C.-based Cryovac found that 21% of fresh meat was enhanced. Broken down by species, the Cryovac figures show 45% ...

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