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Strategies to Reduce Sodium Intake in the United States
removed. For example, attempts to reduce sodium in natural and processed cheese products while maintaining desirable textures and achieving a safe product have been successful using new technologies, such as ultrafiltration (Reddy and Marth, 1991; Van der Veer, 1985). Similarly, in enhanced meat, some brine injection may be desirable to increase the palatability of leaner cuts of meat (Detienne and Wicker, 1999) and help consumers avoid fattier meats that are naturally more tender. However, it is likely that, for many of these products, additional brine is added to further reduce moisture loss (or purge) that normally occurs in the product during its retail shelf life. The benefit that may result from additional brine at that point may be more for economic than sensory reasons, and the brine may not be needed to create acceptable products. In other products, additional salt may be added for enhanced taste and flavor.
Table 4-3 shows the difference in sodium content of similar foods in
TABLE 4-3 Differences in Sodium Content of Similar Foods
Serving Size (g)
Sodium (mg/100 g product)
Carl Buddig Honey Ham
Oscar Mayer Baked Cooked
Oscar Mayer Shaved Smoked
Pork Sausage, Sage
365 Brown & Serve Links
Jimmy Dean Premium
Bob Evans Savory
Turkey, Fresh or Frozen
Butterball Fresh Whole Turkey Breast
Shadybrook Farms Turkey Breast Cutlets
Marval Prime Young Turkey Breast (frozen)
Butterball Frozen Fully Cooked Whole Turkey Breast
Cheese, Cheddar, Sliced
Kraft Cracker Barrel Natural Sharp Slices
Great Value (Wal-Mart) Mild
Kraft Deli Deluxe Sharp Slices
Buns, Hot Dog
Great Value (Wal-Mart) Enriched
NOTE: g = gram; mg = milligram.
SOURCE: CSPI, 2008. “Salt Assault: Brand-name Comparisons of Processed Foods.” Reprinted with permission.