The three major functional ingredients areas — salt, sodium nitrate and lactates such as sodium lactates and sodium diacetate — have the biggest impact on food safety, shelf life and product quality. They are the classic tools in the meat processor’s toolbox, says Dana Hanson, associate professor of food science in the Department of Food, Bioprocessing and Nutrition Sciences for North Carolina State University in Raleigh.
“Those are probably the biggest three by far that are the most widely used and have the biggest impact for the cost,” he explains.