“Many supermarket meats aren't just meats” “They're injected with a plumping solution made of water, salts, phosphates and preservatives. And why? To increase the weight, increase shelf life and then increase profits”

The claim states that many supermarket meats are not just pure meat but are injected with a plumping solution made of water, salts, phosphates, and preservatives. This practice is used to increase the weight of the meat, extend its shelf life, and ultimately increase profits. While the search results provided do not directly address this claim, it is a well-documented and common industry practice known as 'enhancing' or 'plumping' meat.

Meat processors often inject or marinate meats with solutions containing water, salt, phosphates, and sometimes preservatives to improve juiciness, flavor, and shelf life. This process does add weight to the meat, which can increase the price consumers pay. The claim that this is done to increase profits aligns with the economic incentives in the meat industry.

However, the term 'many' is somewhat subjective; while this practice is widespread for certain types of meats (especially poultry and some beef products), it may not apply to all supermarket meats universally. Therefore, the claim is mostly true but should be understood in context that it applies to a significant portion but not necessarily all supermarket meats.