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USDA grants approval for sub4salt cure in meat and poultry products

May 27, 2014
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The U.S. Department of Agriculture (USDA) has approved the use of Jungbunzlauer’s sub4salt cure for sodium reduction and curing in whole muscle meat, meat products and poultry products. The Food Safety and Inspection Service (FSIS) has completed its review of data provided and has no objection to the suitability and safety of sub4salt cure.

The recent development sub4saltcure combines the widely used salt replacer sub4saltwith sodium nitrite to create a healthy and tasty choice for cured meat products. sub4salt cure combines outstanding benefits of sodium reduction with the technological functionalities of a curing salt. sub4salt cure is a ready-to-use blend, eliminating the need to blend curing salt with salt, completely substituting both ingredients. sub4salt cure complies with a regular ratio of salt and curing salt in standard recipes. A 1:1 replacement leads to a sodium reduction up to 35% without compromising quality. Various trials in cured meat products such as ham and chicken breast have shown no differences in sensory or physical properties like taste, texture and color. In addition, the composition of water, fat and protein content remained unchanged. Looking at microbiological parameters:  microbial count, pH value, and water activity showed the same optimal range compared to a product made with regular curing salt. Today, sub4salt cure can be used in the US in whole muscle meat, meat products and poultry products.

Jungbunzlauer is one of the world's leading producers of natural and nature-identical biodegradable ingredients. The Swiss-based, international company's roots date back to 1867. Specializing in Citrics, Gluconates, Special Salts, Specialties, Sweeteners, Xanthan Gum and Lactics, Jungbunzlauer offers a wide range of natural bio-ingredients for foods and beverages.  Committed to its rigorous quality standards, Jungbunzlauer guarantees the excellence and sustainability of its products and services.

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