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Clean Labels and Flavor in Processed Meats
date:Jun 15, 2015
e concerned and are reducing sodium, he added.

When reducing salt, increasing spices or acidity can help to improve flavor, but reduced quality, yield and texture may also occuressentially adding cost. Use of certain natural compounds to replace sodium-containing ingredients is also trending now, but they are very expensive. Natural compounds can have clean labels, which are a positive to consumers, but there is still that loss of salt functionality.

Curing salt is one of the major contributor

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