Most pork in North America undergoes some form of enhancement, either by adding extra moisture or the injection of a solution that contains sodium and phosphates before the meat is converted to roasts or chops. This process enhances meat juiciness and tenderness, although, increased sodium in processed products has recently come under scrutiny of health professionals and consumers, and grocery stores are looking into marketing non-enhanced pork. This puts more emphasis on pig nutrition as a way to enhance pork quality. A survey of pork consumers found that most preferred the texture and taste of enhanced pork, but would rather buy non-enhanced pork because of a preference for less processed food. Solutions can be added to pork to improve flavor, tenderness, juiciness, and overall consumer acceptability and pumping meat is a way to add weight which can improve retail margins. But the intake of to much sodium can lead to health risks such as high blood pressure and hyperphosphatemia and over processing meat can deter consumers as trends shift to more natural foods. Pork producers would benefit from being able to produce higher quality pork that is not dependent on enhancement to achieve consumer approval.