Meat & Poultry

Fresh meats and poultry are naturally low in sodium, however, processed meats and poultry require the addition of salts or phosphates to improve functionality and flavor. Potassium salt functions the same as salt to bind proteins together, inhibit microbial growth by decreasing water activity and increase water-binding capacity improving texture, tenderness and palatability of meat.

The Benefits of Salt for Life® 100 for Meat & Poultry

Sodium Reduction

Salt for Life® 100 has achieved significant levels of sodium reduction in processed meat and poultry products, up to 50% (please reference a sampling of our application successes below).


Salt for Life® 100 has been shown to perform similarly to sodium chloride in key functional areas in processed meats and poultry including texture, protein extraction, yield, cooking loss, water activity and preservative qualities.


Salt for Life® 100 often allows for the removal of multiple ingredients from a recipe — thus delivering a cost-neutral or less expensive solution. Furthermore, the incremental cost of using Salt for Life® 100 without removing additional ingredients is only a fraction of a penny per serving.


Professional sensory studies for processed meats and poultry have confirmed that there is no discernible difference in taste when Salt for Life® 100 was substituted for sodium chloride.

Cleaner Label

Using Salt for Life® 100 oftentimes provides the opportunity to remove multiple ingredients from a recipe — thus delivering a simpler, ‘cleaner label’.


In most applications, Salt for Life® 100 can be used as a 1:1 replacement for sodium chloride at up to a 50% replacement and generally requires no modification to the order of inclusion.

Take a look at real case studies below

Proven Reductions: Meat & Poultry

Item Category Industry Benchmark* Nutek solution Reduction
(mg sodium/100g) (mg sodium/100g)
Bacon (cooked) Injected/Tumbled 1973 1316 -33%
Breakfast Sausage Ground 936 582 -38%
Hot Dog Ground/Emulsified 1012 728 -28%
Pepperoni Dry Fermented Sausage 1806 1280 -29%
Deli Ham Injected/Tumbled 1168 490 -58%
Batter Breaded
Chicken Tender
Batter Breaded 761 474 -38%
Batter Breaded
Chicken Patty
Chopped Formed/
Batter Breaded
761 522 -31%

* “Draft Guidance for Industry: Voluntary Sodium Reduction Goals: Target Mean and Upper Bound Concentrations for Sodium in Commercially Processed, Packaged, and Prepared Foods.” FDA U.S. Food and Drug Administration IV Appendix, Table 1, June 2016, Updated 11 July 2016.

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