INGREDIENT ISSUES Reducing sodium, not quality BY D O N N A B E R RY | m e a t p o u l t r y @ s o s l a n d.c o m 66 MEAT+ POULTRY | 01.20 | www.meatpoultry.com Hillshire Farms/ Tyson Foods Processors need to understand sodium sources and their functionality before eliminating it from meat and poultryhttp://www.meatpoultry.com