New sodium reduction technology allows meat processors to cut
the sodium content of their products by up to 50 per cent,
according to its developer Nu-Tek. The company’s new salt system
for processed meats is said to add flavour and functionality
similar to salt but with the potential for big cuts in sodium
content. Nu-Tek has evaluated the process in ham and beef
systems for flavor and functionality with the University of
Nebraska, Lincoln. Results showed that the sodium levels of deli
ham slices could be reduced by 25 per cent without compromising
flavour, said the company. Meat naturally contains 50-70 mg
sodium/100 g but when salt, in the form of sodium chloride, is
added to processed meats that may rise by up to 30 times. This
makes processed meats a leading contributor of sodium in
processed foods. Salt typically contributes the most sodium in
processed meats followed by phosphates and lactates. Water
holding capacity ”Nu-Tek's low sodium salt provides as good if
not better water holding capacity and fa