“…Mean sodium concentrations in enhanced forms of meat (pork, turkey, chicken breast, and dark meat chicken; 231, 181, 172, and 154 mg/100 g, respectively) were significantly ( P , 0.001) higher than their nonenhanced counterparts (49, 113, 45, and 106 mg/100 g, respectively) (37). Similarly, sodium values for 4 very popular types of fish and seafood (cod, pollock, salmon, and shrimp) that we purchased at nationwide retail locations were 2–3 times higher (303, 333, 112, and 566 mg/100 g, respectively) than samples that had not been subjected to typical storage practices (109, 159, 71, and 119 mg/100 g, respectively) (35). …”