New video examines myths about sodium in processed meat products
Reducing sodium is a priority for the food industry, but sodium reduction efforts are far more complex than simply adding less salt, particularly when it comes to processed meat products where salt plays a role not just in taste, but in texture and safety. In a new Meat MythCrusher video, Jeff Sindelar, Ph.D., associate professor at the University of Wisconsin-Madison, addresses the common myths that sodium is easily reduced and explains the various roles it plays in processed meat products.
“Sodium is very important for a number of functions in processed meat products, first and foremost is flavor,” Dr. Sindelar says. “Sodium also helps provide the texture consumers are accustomed to as well as for safety to control pathogenic bacteria and spoilage. This usage has been around for centuries.”