HACCP for Meat and Poultry

LICKING THE SALT PROBLEM: Lowering sodium and maintaining quality in emulsionsHOST Bill KinrossGroup Publisher, Meatingplace

MODERATOR Ann Bagel StorckManaging Editor, Meatingplace

The Role of Salt in Processed MeatsRobert MaddockMeat ScientistDepartment of Animal ScienceNorth Dakota State University

DefinitionsSalt is a general term for a class of chemicalsA simple chemical definition of salt is an ionic compound or has positive and negative chargesThe presence of these charges is important to meat processingMost common salt sodium chloride (NaCl) aka table salt (Na has a + charge, Cl has a charge)Table salt is approximately 40% sodiumAlternatives to sodium, for example KCl, are also saltDefinitionsEmulsionA meat batter of finely chopped lean meat, fat, salt, cure, and spicesProtein surrounds dispersed fat particlesA mixture of oil and waterProteins hold the fat (oil) in the water solutionLabelingLow sodiumUSDA label < 140 mg/serving or