Nu-Tek study shows modified potassium chloride improves yields in meat processing

Nu-Tek announced the results of a new study showing results that modified potassium chloride not only produce a low sodium meat product but with better taste and higher yields.

Fresh meat is naturally low in sodium, but many processors increase the sodium content by adding salts or phosphates to improve flavour or functionality. The primary additives used are salt (sodium chloride) and phosphates.

Salt is added to processed meat at typical levels of 1-2%, thus contributing an additional 500-1000mgs. Phosphate in the form of sodium tripolyphosphate is used at 0.25-0.5% levels and will contribute between 75-150mgs. So for companies developing low sodium processed meat products, reducing or removing salt from the formulations is the most effective way of doing so.

Replacing salt in meat would be easy if flavour were the only consideration. A combination of various flavours, enhancers, salt substitutes or spices can help replace the flavor notes that are lost when removing salt from the formulation.

However, salt plays a significant role in meat processing. Salt functions to increase the ions in the meat systems.

Study results show that Nu-Tek's modified potassium chloride enhances water holding capacity and improves yield similar to or better than sodium chloride.

The reaction during processing of the potassium chloride in this proprietary process enhances the functionality of the potassium chloride thus aiding the yields in the meat system.