MEAT+POULTRY - March 2015 - 76

INGREDIENT ISSUES

"When thinking of sodium reduction, meat
processors often...reduce the amount of salt
added and seeing if a consumer notices a
difference in the sensory attributes."
- Julie Schuette, Cargill

We Help You Create That "TASTY LOOK"

AFO Heat delivers innovative and proven

"Flame Broiled"
By using natural gas-fired direct flame
technology we can give your product
that "flame-broiled look". A variable
air fuel mix burner system produces
extremely high efficiencies with
ultra-low emissions.

AFO GRILL "BBQ Seared"
Combines a natural gas-fired infrared
burner with classic convection heat to
create the perfect "BBQ-browned or
seared look". All of this is done while
achieving high-output capacity and
sensitivity to low operating costs with
simple sanitation.

"Off the Grill"
"Hot Floating Marker Rings" roll over
your randomly shaped products to
create that "off-the-grill look". Grill
marks can be easily changed by
adjusting temperature and conveyor
belt product placement.

Call Toll-Free or Email us
today for a demonstration
www.select-technologies.com

76

L I C E N S E D

info@select-technologies.com

MEAT+ POULTRY | 03.15 | www.meatpoultry.com

T O

G R I L L

1-844-785-9506

ammonium chloride. It can be
used as a partial replacement
for salt in various meat
applications, according to
Barbara Bufe Heidolph, director
of commercial and applications
development.
"As noted in the patent,
it is the composition of this
triple mineral chloride salt
that enables the formulator
to deliver a balanced flavor
profile, delivering saltiness
and minimizing bitterness,"
Heidolph says. "It is capable not
only of delivering target flavor,
but also providing functional
interaction with the protein as
well as microbial inhibition."
Applications range from
burgers and meatballs to hot
dogs and salami.
Certain sea salts have
proven to be an option for
reducing sodium content
in meat. For example, A&B
Ingredients Inc., Fairfield,
NJ, offers a low-sodium
sea salt based on a blend
of salts harvested from the
Mediterranean and Dead Seas.
"The proprietary
manufacturing process and
the combination of these salts
are the key reasons for its
clean taste," says Gil Bakal,
managing director. "It contains
half the sodium of traditional
salt, and is an excellent source
of potassium. It is labeled as
sea salt or sea salt and natural
flavor."
Jungbunzlauer Inc., Newton
Center, Mass., offers a salt
replacer based on sodium
chloride, potassium chloride
and sodium gluconate. "It gives
the same salty flavor profile,
functionality and ease of use
as salt, but with a 35 percent
sodium reduction when directly
replaced," says John Reidy,



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MEAT+POULTRY - March 2015

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