date:Jan 22, 2014
se effects on shelf-life, texture or taste profile. To leverage these successes and to make the product viable for other meat categories, Jungbunzlauer verified the microbiological safety using sub4salt in bone-in-ham, corned beef and turkey. The trials were carried out in cooperation with a US-based meat company and an independent laboratory accredited by USDA. The test results were favourable.