Crossword Solver > found answer > PLUMPING

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CROSSWORD
ANSWER

plumping

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The answer PLUMPING has 0 possible clue(s) in existing crosswords.

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The word PLUMPING is VALID in some board games. Check PLUMPING in word games in Scrabble, Words With Friends, see scores, anagrams etc.

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Definitions of plumping in various dictionaries:

verb - drop sharply

verb - set (something or oneself) down with or as if with a noise

verb - make fat or plump

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Possible Dictionary Clues
Present participle of plump.
shake or pat (a cushion or pillow) to adjust its stuffing and make it rounded and soft.
very large of exceptional size for its kind

Plumping might refer to
Plumping, also referred to as enhancing or injecting, is the process by which some poultry companies inject raw chicken meat with saltwater, chicken stock, seaweed extract or some combination thereof. The practice is most commonly used for fresh chicken and is also used in frozen poultry products, although other meats may also be plumped.Poultry producers have injected chicken (and other meats) with saltwater solutions since the 1970s, claiming it makes for tastier, juicier meat. According to Kenneth McMillin, Professor of Meat Science at the Louisiana State University Agricultural Center in Baton Rouge, processors use multiple-needle injectors or vacuum-tumblers, that force the sodium solution into the muscle. Binding agents in the solution prevent the added salt and water from leaching out of the meat during transport, in grocery stores and during cooking.

Plumping might refer to

Plumping, also referred to as enhancing or injecting, is the process by which some poultry companies inject raw chicken meat with saltwater, chicken stock, seaweed extract or some combination thereof. The practice is most commonly used for fresh chicken and is also used in frozen poultry products, although other meats may also be plumped.Poultry producers have injected chicken (and other meats) with saltwater solutions since the 1970s, claiming it makes for tastier, juicier meat. According to Kenneth McMillin, Professor of Meat Science at the Louisiana State University Agricultural Center in Baton Rouge, processors use multiple-needle injectors or vacuum-tumblers, that force the sodium solution into the muscle. Binding agents in the solution prevent the added salt and water from leaching out of the meat during transport, in grocery stores and during cooking.

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