Application of taste contrast to enhance the saltiness of reduced sodium beef patties

Sodium reduction strategies remain relevant and of value to the meat processing industry. While several approaches have been tested, most have demonstrated less than optimal results, mainly through the loss of product functionality or desirable sensory properties. We investigated a novel approach using two sizes of salt crystals to confer both functional and sensory properties in reduced sodium beef patties. Our results demonstrated that using a ratio of 3 mm sized, fat coated salt crystals and table salt in 30% reduced sodium beef patties can elicit saltiness equivalent to regular salt beef patties, and significantly higher compared to 30% reduced sodium beef patties - each formulated with table salt alone. Testing of additional ratios showed differences in juiciness and cook loss, with higher ratios of 3 mm sized salt crystals associated with drier patties and increased cook loss. While further improvement of texture and functional quality is required, efforts to optimize the approach may provide a relevant and attainable strategy for application towards some reduced sodium meat products.