date:Dec 03, 2013
ed, he said. The added flavors will enhance existing flavors in pork, beef or poultry and create a well-rounded eating experience.
Replacing 10 percent to 15 percent of sodium in a meat product may require only a few alterations, Dr. Lamkey said. If a product has a complex flavor, such as a heat flavor in Buffalo-style chicken, consumers may not notice small changes in sodium, he said. They are more likely to notice small changes in products that do not have a complex flavor such as turkey del