The Agriculture Department wants consumers to know when there's less chicken in their chicken.
A proposed rule aimed at food companies would require that poultry and other raw meats be labeled appropriately when they're plumped up by added solutions such as chicken broth, teriyaki sauce, salt, or water. The practice of adding those ingredients is common, but many consumers don't know about it.
According to USDA, about one-third of poultry, 15 percent of beef, and 90 percent of pork may have added ingredients — about 40 percent of all raw, whole cuts of meat. The rule does not apply to ground beef, which may have other added substances.