摘要: Spurred by US Federal (USDA and HHS) ‘dietary guidelines’ generalized concerns about fat intake from meats reduction of dietary sodium (Chapters 1, 4 5), there has been a marked increase in the appearance ‘reduced fat’, ‘low fat’ (<6% fat) ‘no or free’ (<0.5% intact muscle restructured—brine added meat products marketplace more choices relative to reduced salt items. It is notable how quickly processing industries presented 95–98% ‘fat as demand was acknowledged. The trend for recent processors developed adapted systems selection low removal applying restructuring technology produce cured meats, which may not be muscles pieces, but that have texture whole rather than ground, reformed jellied meat.
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