AMI Unveils Consumer Video on Salt's Role in Meat ProductsTuesday, April 20, 2010
(American Meat Institute)
The American Meat Institute (AMI) today released a new educational video on salt’s role in meat and poultry products, featuring meat scientist Betsy Booren, Ph.D., director of scientific affairs of the American Meat Institute Foundation.
The video, released on AMI’s YouTube channel, the Meat News Network, addresses questions consumers have about the most common salt used in food products, sodium chloride, commonly known as table salt.
The video is the first in an eight-part series to be released weekly beginning today, which will complement AMI’s existing series, “Ask the Meat Science Guy,” and will provide answers to many of the questions consumers pose about meat and poultry.
In the video, Booren reminds consumers that fresh, unprocessed meat and poultry products like a pork chop or a steak contain very low levels of salt. But when making products like salami, hot dogs, bacon and deli meats, Booren notes, “Salt is added to reduce and prevent bacteria growth, to extend shelf life, help the product maintain a uniform texture, keep the meat moist and enhance taste and flavor.”
Still, Booren acknowledges efforts to reduce sodium intake and says, “The meat industry is responding with efforts to offer a wide variety of reduced or low-sodium products to meet different nutrition needs, such as hot dogs with 250 milligrams of sodium or less and lower and very low sodium deli meats, bacon, ham and breakfast sausage that are made with 140 milligrams of sodium or less.”
To watch the two-minute video, visit the Meat News Network on YouTube by clicking here: www.youtube.com/meatnewsnetwork
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