date:Dec 06, 2012
According to new research by NIZO, an independent contract research company, it may be possible to reduce salt by 15% or more by influencing the juiciness of processed meat products. NIZO researchers tested this in sausages that varied in salt level and serum release but not in firmness.
The researchers believed that by changing the structure, but not the firmness, of sausages, the amount of serum that can be released could be modulated. To test this, a trained quantitative descriptive analysis