caption: © 2011 The British Nutrition Foundation Processed meats and meat products In general processed meats and meat products are more likely to contain a higher content of sodium than lean meat However they can provide extra nutrients not typically found in meat (carbohydrate, fibre) The addition of sodium enhances and modifies the flavour, physical properties and contributes to the preservation of the product The food industry is constantly working to reduce the amount of salt in processed meat products In May 2009 the FSA published revised salt reduction targets for 2012.
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