date:Nov 20, 2013
nt in processed meat products. Indeed, it points out, sodium lactate, normally used for pathogen control and shelf-life extension in such products, is the second biggest contributor to sodium content, after curing salt. Therefore the sole substitution of sodium lactate by potassium lactate can reduce the sodium content of cooked ham and sausages by 2530%.
Combining potassium lactate with sub4salt cure, which Jungbunzlauere says is the first stable, sodium-reduced curing salt substitute, even al