MSG

Monosodium glutamate (MSG) is widely used in meat processing primarily as a flavor enhancer that provides a savory (umami) taste and, crucially, as a tool for sodium reduction.
Key Functions in Meat Processing
Flavor Enhancement: MSG intensifies and balances the naturally present savory, “meaty” flavors (umami) in products like sausages, hot dogs, and deli meats. It harmonizes and provides a balance of tastes, making the product more palatable.
Sodium Reduction: One of the most significant applications of MSG is to maintain the perception of saltiness while reducing the actual amount of sodium chloride (table salt) in the formulation. MSG contains only about one-third the sodium of table salt, allowing manufacturers to lower total sodium content by 20% to 40% without sacrificing flavor or overall acceptability.
Improved Acceptability: By boosting umami and enhancing salty flavor, MSG increases the overall consumer acceptance of the final product.
Cost-Effectiveness: Using MSG can help manufacturers maintain flavor quality while potentially reducing reliance on more expensive seasonings.