HOOD RIVER — “What’s so interesting about laundry?” asks the opening “chat panel” that greets visitors to the History Museum of Hood River Cou…

Dear Mary: Thanks for your most informative recent column on poultry labeling. I have seen chicken in the supermarket that includes “enhanced” on their label. As nearly as I can figure this means pumping salty water into the meat. What is all this about? Thanks. — Mimi Dear Mimi: The USDA allows meat products to include solutions that deliver benefits such as adding moisture, tenderize meat or add flavor. However, such additives must be fully disclosed on the label, which you know because you have seen this. Turns out that a lot of our meat is enhanced. About 30 percent of poultry, 15 percent of beef and 90 percent of pork are injected with some kind of liquid solution before sale, according to the USDA, and it’s usually something high in sodium. According to the American Meat Institute, the solution pumps up the meat’s volume and can “replace the flavor and moisture loss that results from raising leaner animals or from potential overcooking.” What you figured is right on.