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New method to drastically reduce the sodium content and improve the processing efficiencies of meat and poultry
Inventors at Colorado State University have developed a composite meat product where the desired end product contains a reduction of sodium, labor, and equipment to make a low sodium ham and deli loaves. This also applies to poultry and fish products. The process benefits the processor in time, labor and equipment. Unlike traditional manufacturing...
Published: 4/4/2019
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Inventor(s): Dale Woerner, Keith Belk, Gary Sisney, Daniel Sewald
Keywords(s):
Category(s): Agriculture, Animal Health, Other Innovations
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