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New Study Shows Nu-Tek's Modified Potassium Chloride Improves Yields in Meat Processing
Date:3/3/2010

Modified Potassium Chloride replaces Sodium Chloride, with the upside of not only producing a low sodium meat product but with better taste and higher yields

Minnetonka, MN (PRWEB) March 3, 2010 -- Nu-Tek, http://www.nu-tekproducts.com, manufacturer of value-added ingredients into the natural food, nutraceutical and medical food market, is proud to announce the results of a new study showing results that Nu-Tek’s modified Potassium Chloride not only produces a low sodium meat product but with better taste and higher yields.

Fresh meat is naturally low in sodium, but many processors increase the sodium content by adding salts or phosphates to improve flavor or functionality. The primary additives used are salt (Sodium Chloride) and phosphates. Salt is added to processed meat at typical levels of 1-2%, thus contributing an additional 500-1000mgs. Sodium per 100g. of meat. Phosphate in the form of Sodium Tripolyphosphate is used at 0.25 to 0.5% levels and will contribute between 75-150mgs. of sodium. So for companies developing low sodium processed meat products, reducing or removing Sodium Chloride or salt from the formulations is the most effective way of doing so.

Replacing salt in meat would be easy if flavor were the only consideration. A combination of various flavors, enhancers, salt substitutes or spices can help replace the flavor notes that are lost when removing salt from the formulation.

However, salt plays a significant role in '/>"/>

Source: PRWeb
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New Study Shows Nu-Tek's Modified Potassium Chloride Improves Yields in Meat Processing
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