Meat, pre juicing (limonada's flickr).

We are now well aware that calorie counts can lie but you know what also likes to bend the truth? Meat labels. And not just for the old "let's change the expiration dates to unload old chicken" manner, either. The U.S. Department of Agriculture has noticed that lots of meat labels are not making it very clear when products have been injected with things (mostly salt and water solutions but sometimes things like teriyaki sauce) and it wants to do something about it.

"It has become evident that some raw meat and poultry labels, even those that follow our current guidelines, may not be clear," Elisabeth Hagen, under secretary for food safety, said Thursday. Already added ingredients need to be listed on labels, but the USDA wants them to be clearer and more prominently displayed.

The USDA is going to publish its proposal for the new labels in the coming weeks, but the earliest it can go into effect is January 1, 2014 since it will take a long time for the industry to comply. Meanwhile, parents (and eaters who like to know what they are eating) will probably be interested to know that, according to the Center for Science in the Public Interest, roughly 30 percent of poultry, 15 percent of beef and 90 percent of pork contain "added solutions."

This actually seems like a good idea? Considering how much of our nation's livestock gets doped to the gills while on the farm, we like the idea of being able to (easily) see just how much of our meat has been juiced after death.