Sodium containing additives in processed meats: A technological overview
1980
Marsden, J.L.
Processed meat products contribute over 25% of the average daily salt intake of Americans. Such products as noncomminuted foods (ham, bacon, corned beef) and comminuted foods (sausage, bologna, salami, frankfurters) contain added sodium at levels ranging from 0.74% (fresh pork sausage) to 4.35% (chipped beef). In the manufacture of cured meats and sausages, salt performs important technological functions including preservation, protein solubilization, water binding, texture formation, color development, and flavor enhancement. Whey products, calcium caseinate, and soy-derived protein additives also contribute significant amounts of sodium to processed meats. The meat industry must determine the minimum levels of salt needed to maintain the quality of the more than 200 cured meat and sausage items being manufactured on an individual product basis. Currently used sodium concentrations may or may not be necessary for preservation and product safety, depending on processing methods and interactions between curing ingredients. Non-sodium alternatives to sodium-containing additives in processed meats exist, but could result in an unacceptable flavor. (nm)
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