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Products > White / Technical Paper

50% sodium reduced meat products? It is possible!

Published: 15-Sep-2014 | Format: PDF file | Document type: White / Technical Paper
Related applications: Beef , Pork , Lamb , Ingredients & additives

Are you struggling to reduce sodium substantially in meat products without compromising taste and microbiological stability? Discover a combination of smart and easy to use solutions, including the first stable, sodium reduced curing salt substitute.