Meat&Poultry - February 2013 - 67
granulations of salt. Finer particles of
time enhance flavor and provide simi-
salt, as well as granulations with more
lar functionalities as sodium.
Potassium phosphates are an option for reducing sodium in marinades
surface area, provide more upfront salty
There is also technology that allows
and brines, with any of these other
taste and allow for reduced use levels.
for salt to be combined with potassium
technologies added on to assist with
As mentioned, various flavor and
chloride and various flavors and flavor
flavor management. Various fruit in-
f lavor enhancers are often used in
enhancers into a single granular sys-
gredients, most notably those derived
combination with potassium chlo-
tem for direct substitution for all of the
from dried plums, can replace phos-
ride. Umami flavor enhancers, many
salt in a formulation. The ingredient is
phates in meat and poultry marinades.
of which are based on fermentation
designed to match the functionalities
The plum extract binds moisture, ten-
technology, typically boost the under-
of regular salt in foods, while reduc-
derizing the protein, and it also pro-
lying flavor of the protein, while mask-
ing sodium contents up to 50 percent.
vides other functionalities.
ing off flavors from potassium chlo-
Some f lavor enhancers are de-
Meat and poultry processors have
ride. Some umami flavor enhancers,
signed to be used without potassium
ample options for reducing sodium,
such as yeast extracts, will enhance the
chloride, allowing for up to a 50 per-
while maintaining taste and quality. ■
protein’s mouthfeel and body.
cent reduction in sodium. These are
The mineral magnesium is also
often a combination of a number of
recognized for its ability to work in
ingredients, such as yeast extracts,
conjunction with potassium chloride
nucleotides, hydrolyzed vegetable pro-
to decrease bitterness and at the same
teins and monosodium glutamate.
Donna Berry is a contributing editor from
Chicago and is the owner of Dairy & Food
Communications.
We would like to hear from you — to comment
on this story or to request reprints, contact us
by e-mail at: meatpoultry@sosland.com.
Need help with your bottom line?
Let our Ingredients be your Solutions!
Improve yield and reduce cook loss in case-ready,
rotisserie and other injected and/or tumbled
and marinated poultry products.
Natural and Organic-Allowed carrageenans can
replace phosphates and allow for reduced salt levels.
800-628-3166
www.ingredientssolutions.com
www.MeatPoultry.com • February 2013 • Meat&Poultry •
67
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Meat&Poultry - February 2013
Table of Contents for the Digital Edition of Meat&Poultry - February 2013
Meat&Poultry - February 2013
Table of Contents
Commentary - Sage advice
Business Notes - Cargill closes Texas beef plant
Olymel to acquire Big Sky
JBS acquires XL Foods’ Canadian operations
McDonald’s settles Halal-based lawsuit
Zacky Farms selling assets to family trust
Sanderson Farms pays $1M-plus to Nash County
Washington - HACCP visions
Sausage Report - Serious sausage
Sausage Report - By the numbers
Sausage Report - Soaring to new heights
Meat Processing Operations & Engineering - Institutional focus
Wrap artists
Promoting Lockout-tagout
Sanitation Tips - Protecting employees
Small Business Matters - Lake-effect
Ingredient Issues - Reducing Salt
CEO Series - Taking the torch
Food Safety - Staying safe
Labor - Tools of the trade
New Product Showcase
Names in the News
Classified Advertising
Ad Index
Meat&Poultry - February 2013 - Meat&Poultry - February 2013
Meat&Poultry - February 2013 - 2
Meat&Poultry - February 2013 - 3
Meat&Poultry - February 2013 - Table of Contents
Meat&Poultry - February 2013 - 5
Meat&Poultry - February 2013 - 6
Meat&Poultry - February 2013 - 7
Meat&Poultry - February 2013 - Commentary - Sage advice
Meat&Poultry - February 2013 - 9
Meat&Poultry - February 2013 - Olymel to acquire Big Sky
Meat&Poultry - February 2013 - JBS acquires XL Foods’ Canadian operations
Meat&Poultry - February 2013 - McDonald’s settles Halal-based lawsuit
Meat&Poultry - February 2013 - Sanderson Farms pays $1M-plus to Nash County
Meat&Poultry - February 2013 - Washington - HACCP visions
Meat&Poultry - February 2013 - 15
Meat&Poultry - February 2013 - 16
Meat&Poultry - February 2013 - Sausage Report - Serious sausage
Meat&Poultry - February 2013 - 18
Meat&Poultry - February 2013 - 19
Meat&Poultry - February 2013 - 20
Meat&Poultry - February 2013 - 21
Meat&Poultry - February 2013 - 22
Meat&Poultry - February 2013 - 23
Meat&Poultry - February 2013 - Sausage Report - By the numbers
Meat&Poultry - February 2013 - 25
Meat&Poultry - February 2013 - 26
Meat&Poultry - February 2013 - 27
Meat&Poultry - February 2013 - Sausage Report - Soaring to new heights
Meat&Poultry - February 2013 - 29
Meat&Poultry - February 2013 - 30
Meat&Poultry - February 2013 - 31
Meat&Poultry - February 2013 - 32
Meat&Poultry - February 2013 - 33
Meat&Poultry - February 2013 - 34
Meat&Poultry - February 2013 - 35
Meat&Poultry - February 2013 - 36
Meat&Poultry - February 2013 - Meat Processing Operations & Engineering - Institutional focus
Meat&Poultry - February 2013 - 38
Meat&Poultry - February 2013 - 39
Meat&Poultry - February 2013 - 40
Meat&Poultry - February 2013 - 41
Meat&Poultry - February 2013 - 42
Meat&Poultry - February 2013 - 43
Meat&Poultry - February 2013 - 44
Meat&Poultry - February 2013 - 45
Meat&Poultry - February 2013 - 46
Meat&Poultry - February 2013 - 47
Meat&Poultry - February 2013 - Wrap artists
Meat&Poultry - February 2013 - 49
Meat&Poultry - February 2013 - 50
Meat&Poultry - February 2013 - 51
Meat&Poultry - February 2013 - 52
Meat&Poultry - February 2013 - 53
Meat&Poultry - February 2013 - Promoting Lockout-tagout
Meat&Poultry - February 2013 - 55
Meat&Poultry - February 2013 - Sanitation Tips - Protecting employees
Meat&Poultry - February 2013 - 57
Meat&Poultry - February 2013 - 58
Meat&Poultry - February 2013 - 59
Meat&Poultry - February 2013 - Small Business Matters - Lake-effect
Meat&Poultry - February 2013 - 61
Meat&Poultry - February 2013 - 62
Meat&Poultry - February 2013 - 63
Meat&Poultry - February 2013 - Ingredient Issues - Reducing Salt
Meat&Poultry - February 2013 - 65
Meat&Poultry - February 2013 - 66
Meat&Poultry - February 2013 - 67
Meat&Poultry - February 2013 - CEO Series - Taking the torch
Meat&Poultry - February 2013 - 69
Meat&Poultry - February 2013 - 70
Meat&Poultry - February 2013 - 71
Meat&Poultry - February 2013 - 72
Meat&Poultry - February 2013 - 73
Meat&Poultry - February 2013 - Food Safety - Staying safe
Meat&Poultry - February 2013 - 75
Meat&Poultry - February 2013 - 76
Meat&Poultry - February 2013 - 77
Meat&Poultry - February 2013 - Labor - Tools of the trade
Meat&Poultry - February 2013 - 79
Meat&Poultry - February 2013 - New Product Showcase
Meat&Poultry - February 2013 - 81
Meat&Poultry - February 2013 - Names in the News
Meat&Poultry - February 2013 - 83
Meat&Poultry - February 2013 - Classified Advertising
Meat&Poultry - February 2013 - 85
Meat&Poultry - February 2013 - 86
Meat&Poultry - February 2013 - 87
Meat&Poultry - February 2013 - 88
Meat&Poultry - February 2013 - Ad Index
Meat&Poultry - February 2013 - 90
Meat&Poultry - February 2013 - 91
Meat&Poultry - February 2013 - 92
Meat&Poultry - February 2013 - 93
Meat&Poultry - February 2013 - 94
Meat&Poultry - February 2013 - Reiser - 1
Meat&Poultry - February 2013 - Reiser - 2
Meat&Poultry - February 2013 - Reiser - 3
Meat&Poultry - February 2013 - Reiser - 4
Meat&Poultry - February 2013 - Reiser - 5
Meat&Poultry - February 2013 - Reiser - 6
Meat&Poultry - February 2013 - Reiser - 7
Meat&Poultry - February 2013 - Reiser - 8
Meat&Poultry - February 2013 - Reiser - 9
Meat&Poultry - February 2013 - Reiser - 10
Meat&Poultry - February 2013 - Reiser - 11
Meat&Poultry - February 2013 - Reiser - 12
Meat&Poultry - February 2013 - Reiser - 13
Meat&Poultry - February 2013 - Reiser - 14
Meat&Poultry - February 2013 - Reiser - 15
Meat&Poultry - February 2013 - Reiser - 16
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