You're not the brightest.
There won't be any clear labelling to differentiate between what meat has been chlorinated and what hasn't. Why? Because if there was, nobody would buy it and the US can't have that. So expect our labelling laws to fall into line with their own.
The issue isn't the chlorine itself. Chlorine is a perfectly safe preservative as long as it's properly rinsed off. It is commonly used on mixed salad products sold across Europe. The issue is that chlorine will be used by companies to cut corners on food hygiene standards. Rather than storing meat properly, they will store it in poor conditions and use chlorine to kill off bacteria. Problem is though, meat isn't like salad and can attract deadly bacteria that even chlorine can't kill off. Which is why the US has one of the highest rates of food poisoning in the developed world.