Supplier News

Jungbunzlauer’s sub4salt gains USDA approval for whole-muscle poultry and meat

February 10, 2014
/ Print / Reprints /
/ Text Size+

The U.S. Department of Agriculture (USDA) has approved the use of sub4salt in whole-muscle poultry and meat in order to reduce sodium content of processed meat products. The Food Safety and Inspection Service (FSIS) has completed its review of data provided in October 2012 and has no objection to the suitability and safety of sub4salt in whole-muscle poultry and meat, such as ham, turkey or corned beef.

Jungbunzlauer’s sub4salt is successfully used world-wide as a salt replacer in processed food such as meat products. Consisting of salt, potassium chloride and sodium gluconate, a 1:1 replacement enables food manufacturers to reduce sodium by 35%, without compromising taste or functionality. Especially in meat products in which sodium reduction often affects water-binding capacity and microbiological spoilage, functionality of salt replacers plays a crucial role. In the U.S., sub4salt is successfully used in emulsified sausage products, such as bologna, without any adverse effects on shelf-life, texture or taste profile. To leverage these successes and to make the product viable for other meat categories, Jungbunzlauer verified the microbiological safety using sub4salt in bone-in-ham, corned beef and turkey. The trials were carried out in cooperation with a U.S.-based meat company and an independent laboratory accredited by the USDA. The test results were favorable, therefore the approval was just a matter of time. Now, sub4salt can be used in the U.S. in emulsified sausages and whole-muscle poultry and meat.

If you have any questions please contact us at or visit

You must login or register in order to post a comment.



Image Galleries


Brenneman analyzes Butterball’s new animal care, well-being program

Rod Brenneman, CEO of Butterball, discusses his company's new Animal Care and Well-Being Program, his company's certification by the American Humane Association and further animal-handling initiatives, all officially announced in September 2013.

More Podcasts

National Provisioner


January 2015

The first NP issue of 2015 features January's cover story: Certified Angus Beef; as well as How to Respond to a Food Crisis, Pep in Poultry’s Step, and so much more!

Table Of Contents Subscribe

Independent Processor


December 2014

The December issue of IP features cover story: A full Haus, Mike Sloan’s award-winning bratwursts draw visitors to the Hermann Wurst Haus by the thousands.

Table Of Contents Subscribe

Provisioner Store

The National Provisioner Source Book

The Sourcebook is an exclusive buyer’s guide and reference tool for product and supplier information in the meat, poultry and seafood marketplace.

More Products


A complete reference guide to supplies. Go to NP's Sourcebook now to check out the latest and greatest in the meat and poultry processing business.


Facebook icon Twitter icon  YouTube iconLinkedIn icon google +

Vertical Sector Focus: Critical Infrastructures

criticalhomepagethumbFrom terrorism to vandalism, it’s preparedness, response, training and partnerships. Learn about some of the critical security issues facing this sector.

Visit the Critical Infrastructure page to read more.