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Industry News & Trends / Consumer Trends / Turkey Production / North America
on June 17, 2020

Low-sodium turkey processing wins consumer taste test

Blend of salt alternatives produces low-sodium turkey breast preferred by untrained testers

Processed meat is a notorious source of sodium in American diets, but new research suggests can't tell the difference between turkey processed with conventional and low-sodium brine.

For a study published in LTW - Food Science and Technology, researchers from the University of Massachusetts prepared turkey breast in a…

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