Salt is essential when preparing meat. It regulates water activity and the water binding properties of meat. Besides enhancing the taste of meat products, salt also protects meat from microbial growth, thus preserving the product and increasing shelf life. Furthermore salt stabilizes color and improves the texture of the product. Choosing Suprasel®means choosing the right salt enhancing a smooth processing of your meat products. We guarantee the recommended quality of salt needed for your applications and offer you flexibility in packaging size & recipe.
Choosing salt for meat
When choosing salt for your meat processing, it is important to keep these points in mind:
Purity: in meat processing, purity is of great importance
Solubility: a good dissolution rate is essential to promote coloration, prevent spot-moulding and ensure consistent quality
Blendability and homogenous particle size distribution: homogeneous mixing with nitrite salt guarantees product preservation as well as the prevention of botulism.
Functions of salt in meat
Flavour, colour and texture enhancer
Preservative
Carrier of nitrite
Salt with nitrite acts as a shelf life and food safety agent, and enhances the colouring proces.
Meat
Microfine
Extrafine
Fine
Unsieved
Medium
Coarse
Meat in general
nee
ja
ja
ja
ja
nee
Ham
nee
ja
ja
nee
ja
nee
Bacon
nee
ja
ja
nee
ja
nee
Sausages
nee
nee
ja
nee
nee
nee
Marinades
nee
nee
nee
nee
ja
nee
Poultry
nee
ja
nee
nee
nee
nee
Casings
nee
nee
nee
nee
ja
nee
note: Suprasel Nitrate formerly known as Colorozo in the meat segment
note: Nitrite/Nitrate is usually added in salt for ham/bacon/sausages
