Meat enhancers might kill dangerous bacteria

You might not know it, but that juicy steak or pork chop you sometimes drool over might have been injected with a solution of salt, water and proprietary flavor enhancers.

To replace some of the taste that disappeared with the fat lost as a result of our modern, health-conscious demand for leaner meat, the meat industry took a page from the book of its poultry peers, who've been using such injections since the self-basting turkey was a new enough innovation to tout in advertising pitches.

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