50 % sodium reduced meat products? It is possible!

摘要

In most countries the WHO daily sodium intake recommendations are exceeded by far, what has led to increased awareness of sodium reduced nutrition. The majority of sodium intake comes from processed food, particularly baked goods and processed meat products. The use of salt has a long tradition in the preparation of meat products. Besides providing taste its main function is preservation because meat is very sensitive to microbial spoilage. Lactates and lactate / diacetate blends are derivatives of lactic acid and constitute a perfect alternative to synthetic preservatives. Lactic acid is an organic acid with antibacterial properties and is made by fermentation - a natural process. Lactic acid is found naturally in the human body as well as in most fermented foods.