Meat Mixtures Research Articles

FT-MIR and Raman spectroscopy coupled to multivariate analysis for the detection of clenbuterol in murine model

A fast and simple screening method for the determination of clenbuterol at the ppb level in a murine model was demonstrated by Mid Infrared (MIR) and Raman spectroscopy in conjunction with multivariate analysis. In order to build the calibration models to quantify clenbuterol in rat meat, mixtures of rat meat and clenbuterol were prepared in a range of 5-10,000 ppb. Partial Least Square (PLS) analysis was used to build the calibration model. The results shown that Mid Infrared and Raman spectroscopy were efficient, but Mid Infrared (R(2) = 0.966 and SEC = 0.27) were superior to Raman (R(2) = 0.914 and SEC = 1.167). The SIMCA model developed showed 100% classification rate of rat meat samples with or without clenbuterol. The results were confirmed with contaminated meat samples from animals treated with clenbuterol. Chemometric models represent an attractive option for meat quality screening without sample pretreatments which can identify veterinary medicinal products at the ppb level.

Mud Crab (Scylla serrata) Culture: Understanding the Technology in a Silvofisheries Perspective

—A study was conducted in Mtwapa creek on the north coast Kenya, during 2005-2007 to evaluate the viability of pens and drive-in cages for mud crab (S. serrata) culture as a mangrove management strategy and alternative source of income for local communities. Other objectives were to assess the effectiveness of drive-in cage construction materials (fito andbamboo) in improving mud crab culture and influences return on investment. The applicability of morphomentric equations in estimating growth was also tested. Four replicate pens (6 m x 2 m) were stocked with 2 crabs/m2 while individual drive-in cages (30 cm x 30 cm x 30 cm) werejoined to form ten in one group (1 replicate) and a total of four replicates used. Uniform feeding was applied for all crabs in pens and drive-in cages using a mixture of fish offal and gastropod meat once a day at 10% body weight. Specific growth rate and survival of mud crabs were evaluated together with the cost of investment for the three months culture period. Drive-in cages recorded a significantly better survival and growth rate (53.2 ± 12.78%; 1.25 ± 0.42 g/day) compared to pens (31.25 ± 2.95%; 0.68 ± 0.24 g/day) p < 0.05 while no significant difference was observed between drive-in cages made of different materials (fito and bamboo). A link between growth rate and size of crab was observed, where growth rate decreased with increasing weight. Moulting associated factors contributed highly (45%) to the total mud crab mortality recorded (p < 0.05); mortalityalso had a strong positive relationship with moulting (R2 = 0.79, p > 0.05). Strong relationships existed in morphomentric equations between carapace length and weight (W = 0.0006L2.9941; R2 = 0.86, p > 0.05). The construction costs for pens were three times more than those for a similar number of drive-in cages. Cost-return analysis on a per year basis/50 crabs showed that the use of either bamboo or fito as cage construction material was economically viable with a return on capital investment of 122.3 -181.7%. Therefore the integration of mud crab culture in mangrove forest is feasible in Kenya.Keywords: Mud crab, Pens, Cages, Bamboo, Fito, Cost-Return, Conservation

Application of mid-infrared spectroscopy with multivariate analysis and soft independent modeling of class analogies (SIMCA) for the detection of adulterants in minced beef

Chemometric MID-FTIR methods were developed to detect and quantify the adulteration of mince meat with horse meat, fat beef trimmings, and textured soy protein. Also, a SIMCA (Soft Independent Modeling Class Analogy) method was developed to discriminate between adulterated and unadulterated samples. Pure mince meat and adulterants (horse meat, fat beef trimmings and textured soy protein) were characterized based upon their protein, fat, water and ash content. In order to build the calibration models for each adulterant, mixtures of mince meat and adulterant were prepared in the range 2-90% (w/w). Chemometric analyses were obtained for each adulterant using multivariate analysis. A Partial Least Square (PLS) algorithm was tested to model each system (mince meat+adulterant) and the chemical composition of the mixture. The results showed that the infrared spectra of the samples were sensitive to their chemical composition. Good correlations between absorbance in the MID-FTIR and the percentage of adulteration were obtained in the region 1800-900 cm(-1). Values of R(2) greater than 0.99, standard errors of calibration (SEC) in the range to 0.0001-1.278 and standard errors of prediction (SEP estimated) between 0.001 and 1.391 for the adulterant and chemical parameters were obtained. The SIMCA model showed 100% classification of adulterated meat samples from unadulterated ones. Chemometric MID-FTIR models represent an attractive option for meat quality screening without sample pretreatments which can identify the adulterant and quantify the percentage of adulteration and the chemical composition of the sample.

Accurate analysis of taurine, anserine, carnosine and free amino acids in a cattle muscle biopsy sample

We have established an analysis method for some free amino acids (FAAs), as well as taurine (Tau), anserine (Ans) and carnosine (Car), in a fresh biopsy sample from cattle muscle. A series of model biopsy samples, corresponding to the mixtures of lean meat, fat and connective tissue, was prepared and showed high correlation coefficients between the compound concentration and the 3-methylhistidine (3-MeHis) content derived from hydrolysis of the biopsy sample (r = 0.74-0.95, P < 0.01). Interference from blood contamination could not be neglected, because the concentration of some FAAs in blood was comparable to that in muscle. However, it was possible to control the contamination of Tau, Ans, Car, glutamic acid, glutamine, asparatic acid and alanine to less than 5.0% when the blood contamination was controlled to less than 23%.These results suggest the necessity of measuring 3-MeHis as an index of lean meat and hemoglobin as an index of blood contamination when compounds in muscle biopsy samples are evaluated. We have carried out a series of these analyses using one biopsy sample and reveal differences in Tau, Ans, Car and some FAAs in beef muscle after different feeding regimes.

Quantitative detection of poultry meat adulteration with pork by a duplex PCR assay

A species-specific duplex polymerase chain reaction (PCR) assay was developed for the simultaneous detection of pork and poultry meat species using the mitochondrial cytb and 12S rRNA as target genes for pork and poultry, respectively. By the amplification of binary reference meat mixtures, a linear normalised calibration curve was obtained using the fluorescence intensities of PCR products for pork (149 bp) and poultry (183 bp) species. The proposed method allowed the quantification of pork meat addition to poultry meat in the range of 1-75%, with a sensitivity of 0.1%. The in-house validation using samples with known amounts of pork meat (1.0%, 2.5%, 7.5%, 20.0% and 40%) evidenced a high reproducibility of the methodology (coefficient of variation from 4.1% to 7.6%). The successful application of the duplex PCR was also demonstrated by the high correlation (R(2)=0.99) obtained from regression analysis between the predicted and the actual values of pork meat addition in blind meat mixtures. The suggested methodology presents a low cost, fast, easy and reliable alternative to estimate the level of poultry meat adulteration by the addition of pork meat.

Development and application of molecular markers for poultry meat identification in food chain

Every year, large quantities of poultry and game meat are consumed. Thus, efficient techniques to identify the meat species origin are required which interest traders, consumers and organizations. In this study, two mitochondrial DNA (mtDNA) genes, Cytochrome b ( Cyt b) and 12S ribosomal RNA (12S rRNA) were tested as putative discrimination markers in samples of raw and processed poultry meat (chicken, turkey, duck, goose, pheasant, partridge, woodcock, ostrich, quail and song thrush), applying the PCR–RFLP technique with universal primers and ten different restriction enzymes. Digestion of 12S rRNA by AciI successfully distinguished all avian species, producing species-specific patterns. We conclude that the 12S rRNA gene is more informative than Cyt b gene for avian species identification purposes. Moderate process treatment did not prevent the species identification, presenting similar patterns with the raw meat. Finally, this method was considered sufficient to detect mixtures of meat, making it a valuable tool for checking possible adulterations.

Microbiological characteristics of poultry patties in relation to packaging atmospheres

AbstractMicrobial characteristics under different atmospheres (vacuum, air, MAP1: 80% O2/20% CO2 and MAP2: 5% O2/65% N2/30% CO2) of poultry patties made of a mixture of ostrich, chicken and turkey meat were evaluated. The meat preparations were examined for changes in pH, colour properties (CIE L*, a*, b*), headspace composition, and bacterial counts (total viable cell, psychrotrophs, Enterobacteriaceae, lactic acid bacteria, Staphylococcus spp., Brochothrix thermosphacta, Pseudomonas spp.). The use of a high O2 atmosphere (MAP1) quickly leads to a loss of the appealing red colour. A limited alteration occurred with use of MAP2 and vacuum. For total viable counts a cell load higher than 8 log cfu g−1 for the samples packaged in air, MAP1 and MAP2 at the end of storage was observed. Whereas, for the vacuum packed samples the cell load never reached values higher than 8 log cfu g−1. Enterobacteriaceae, B. thermosphacta and Pseudomonas spp. cell load was less with the vacuum (7.60, 5.06 and 7.17 log cfu g−1, respectively) and MAP2 packaging (7.08, 5.60 and 7.40 log cfu g−1, respectively). However, the high microbial loads suggest that an improvement of the microbiological quality of poultry meat is necessary if the producers are going to propose this new meat preparation on the market.

The influence of fig proteases on the inhibition of angiotensin I-converting and GABA formation in meat

The purposes of this research were to use fig protease for texture tenderizing, and to inhibit angiotensin I-converting enzyme (ACE) action and gamma-aminobutyric acid (GABA) formation of meat. Liberated peptides by the enzymatic action of fig protease in processing meat and free amino acids were determined and ACE inhibitory activity was assayed. Meat treated with fig protease became tender as indicated by shear force value (SFV) which was half of those of non-fig treated meat during storage even at 5 degrees C. Liberated peptides, free amino acids and GABA increased while extremely low levels of Glu were detected after storage. The optimal temperature of fig protease against meat was 80 degrees C. However, the activity of fig protease decreased after pre-heating more than 40 degrees C. High ACE inhibitory activity of a mixture of fig and meat was found around 80 degrees C, and the value corresponded to the amount of liberated peptide. A lot of liberated peptides were found at 60-80 degrees C and pasterization of meat product becomes convenient to produce peptides. Production of ACE inhibitory peptides and GABA can be expected as the healthy functional meat product such as antihypertensive activity and improve brain function.

An exploratory analysis of the suitability of diets fed to a flightless insectivore, the North Island brown kiwi (Apteryx mantelli), in New Zealand

The ingredients and the macro- and micro-nutrient contents of diets that are fed to captive kiwi at seven New Zealand holding facilities were subject to analysis. The nutrient compositions were compared across facilities and with an estimate of the nutrient composition of the diets of wild kiwi based on the intake of various dietary ingredients reported in the literature. A total of 20 ingredients were used, the number and proportion of these ingredients varied greatly between facilities. Six of the diets were based primarily on meat and three comprised a mixture of meat and cat biscuits. Just one included a proprietary insectivore mix. Nutrient content varied greatly between the seven diets, organic matter ranging from 91.8 to 95.6%, crude protein from 41.9 to 62.9%, and crude fat from 9.0 to 28.7% of dry matter content. Large variations were found in the total content and profile of amino acids and of fatty acids of the diets. The nutrient content of all seven diets differed from that of the natural diet of wild kiwi. Hence, the presence of nutrient deficiencies in the current formulations cannot be excluded.

A LightCycler TaqMan PCR assay for quantitative detection of chamois (Rupicapra rupicapra) and pyrenean ibex (Capra pyrenaica) in experimental meat mixtures

SummaryAccurate quantitative assays are required for enforcing food labelling procedures and preventing food ingredient contamination, misdescription and fraud. Two species‐specific TaqMan systems and a eukaryotic endogenous TaqMan system were combined in a real time PCR approach to achieve quantification of chamois and pyrenean ibex meats in meat mixtures. The caprinae‐specific systems were based on the amplification of a 133 bp fragment of the 12S rRNA gene from chamois DNA, whereas an 88 bp fragment from the D‐loop region was amplified from pyrenean ibex DNA. Universal primers amplified a 141 bp fragment on the nuclear 18S rRNA gene from eukaryotic DNA. Analysis of experimental raw and heat treated binary mixtures of chamois and pyrenean ibex meat in a swine meat matrix demonstrated the suitability of the assay for the detection and quantification of the target DNAs in the range of 0.1–25%, depending on the species and treatment of the meat samples.

IDENTIFICATION OF POULTRY MEAT FROM PORK AND BEEF ON THE BASIS OF THE TITIN PEVK REGION USING PCR

ABSTRACT The possibility of distinguishing three kinds of meat species (chicken, porcine and bovine) alone or in two‐component meat mixtures was investigated using the polymerase chain reaction. The contribution of each component in the meat mixtures ranged from 1 to 100%. The identification of meat was performed on the basis of the sequence coding the PEVK region of titin and by employing polymerase chain reaction. DNA was isolated from raw, fresh and chilled meat. The data presented in this study suggest that it is possible to detect chicken meat, pork and beef in meat mixtures on the basis of PEVK region by using PCR. PRACTICAL APPLICATIONSThe polymerase chain reaction (PCR) is a precise and quick technique that has many practical applications. Using PCR with primer sets designed on the basis of the PEVK region present in titin can be a convenient tool for species identification, especially for chicken meat mixed with pork and beef meat in two‐component meat mixtures. Reliable and sensitive methods for species differentiation can give consumers confidence about authentic meat product composition.

Development of an assay for rapid identification of meat from yak and cattle using polymerase chain reaction technique

Yak meat is of good quality with fine texture, high protein and low fat content, and rich in amino acids compared with that of cattle, and it lacks anabolic steroids or other drugs. In general terms, however, the meat yield of yak is relatively low compared with that of the cattle. In order to prevent possible adulteration of yak meat with cattle meat, based on the sequence of mitochondrial 12S rRNA gene, a multiplex PCR-based approach was proposed for rapid identification of the meat from yak and cattle using three primers designed in this work. Through the combinatorial usage of three primers with a single reaction set, two fragments of 290 and 159 bp were amplified from the cattle meat DNA, whereas only a fragment of 290 bp was obtained from the yak meat DNA. Using the assay described, satisfactory amplification was accomplished in the analysis of raw and heat-treated binary meat mixtures of yak/cattle with a detection limit of 0.1% for cattle meat. The technique is fast and straightforward. It might be a useful tool in the quality control of yak meat and meat products.

Identification of meat species by TaqMan-based real-time PCR assay

In this study, a convenient, sensitive and specific real-time PCR assay was described for the species identification and their quantification in raw and cooked meat products. Specific primers and TaqMan probes were designed on the mitochondrial ND2, ND5 and ATP 6-8 genes for donkey, pork and horse, respectively, and the performance of the method was tested. In the results, no cross-reaction was observed between the donkey and pork species specific primer-probe systems and non-target species (bovine, ovine, chicken and turkey). Only one cross reaction was observed between the horse species specific primer-probe set and 100 ng pork DNA at the ct 33.01 level (corresponding to 0.01 ng horse DNA). The real-time quantitative assay used in this study allowed the detection of as little as 0.0001 ng template DNA from pure meat for each species investigated and experimental meat mixtures. In conclusion, it can be suggested that the TaqMan probe assay used in this research might be a rapid and sensitive method for the routine meat species identifications studies in raw or cooked meat products.

Dietary preference, physical activity, and cancer risk in men: national health insurance corporation study

BackgroundThe effects of vegetable preference and leisure-time physical activity (LPA) on cancer have been inconsistent. We examined the effects of dietary preference and physical activity, as well as their combined effect on cancer risk.MethodsThis prospective cohort study included 444,963 men, older than 40 years, who participated in a national health examination program begun in 1996. Based on the answer to the question "What kind of dietary preference do you have?" we categorized dietary preference as (1) vegetables, (2) mixture of vegetables and meat, and (3) meats. We categorized LPA as low (< 4 times/wk, < 30 min/session), moderate (2–4 times/wk, ≥ 30 min/session or ≥ 5 times/wk, < 30 min/session), or high (≥ 5 times/wk, ≥ 30 min/session). We obtained cancer incidence data for 1996 through 2002 from the Korean Central Cancer Registry. We used a standard Poisson regression model with a log link function and person-time offset to estimate incidence and relative risk..ResultsDuring the 6-year follow-up period, we identified 14,109 cancer cases. Multivariate analysis revealed that a preference for vegetables or a mixture of vegetables and meat as opposed to a preference for meat played a significant protective role against lung cancer incidence (aRR, 0.81; 95% confidence interval [CI], 0.68–0.98). Compared with the low LPA group, subjects with moderate-high LPA had a significantly lower risk for stomach (aRR, 0.91; 95%CI, 0.86–0.98), lung (aRR, 0.83; 95%CI, 0.75–0.92), and liver (aRR, 0.88; 95%CI, 0.81–0.95) cancer. Among current smokers, the combined moderate-high LPA and vegetable or mixture of vegetables and meat preference group showed a 40% reduced risk of lung cancer (aRR, 0.60; 95%CI, 0.47–0.76) compared with the combined low LPA and meat preference group. Among never/former smokers, subjects with moderate-high LPA and a preference for vegetables or a mixture of vegetables and meat showed reduced stomach cancer risk (aRR, 0.72; 95%CI, 0.54–0.95).ConclusionOur findings add to the evidence of the beneficial effects of vegetable preference on lung cancer risk and of physical activity on lung, stomach, and liver cancer risk. Additionally, vegetable preference combined with LPA might significantly reduce lung and stomach cancer risk.

Thermal Properties of Ration Components as Affected by Moisture Content and Water Activity During Freezing

Beef roast with vegetables is an example of a meal, ready-to-eat (MRE) ration entrée. It is a mixture of meat, potato, mushroom, and carrot with a gravy sauce. The thermal properties of each component were characterized in terms of freezing point, latent heat, freezable and unfreezable water contents, and enthalpy during freezing using differential scanning calorimetry. Freezing and thawing curves and the effect of freezing and thawing cycles on thermal properties were also evaluated. The freezing points of beef, potato, mushroom, and sauce were all in the range of -5.1 to -5.6 degrees C, but moisture content, water activity, latent heat, freezable and unfreezable water contents, and enthalpy varied among these components. Freezing temperature greatly affected the unfrozen water fraction. The unfreezable water content (unfrozen water fraction at -50 degrees C) of ration components was in the range of 8.2% to 9.7%. The freezing and thawing curves of vegetables with sauce differed from those of beef but took similar time to freeze or thaw. Freezing and thawing cycles did not greatly affect the thermal properties of each component. Freezing point and latent heat were reduced by decreasing moisture content and water activity of each component. Water activity was proportionally linear to freezing point at a(w) > 0.88, and moisture content was proportionally linear to freezable water content in all ration components. Water was not available for freezing when moisture content was reduced to 28.8% or less. This study indicates that moisture content and water activity are critical factors affecting thermal behavior of ration components during freezing.

원료육의 혼합비율에 따른 게맛 어육소시지의 조직학적 및 관능적 특성

축육 단백질 회수물을 어육연육 대체 수준을 검토하기에 앞서 명태연육과 축육 단백질 회수물의 적정 혼합 비율을 구명하고자 수세법으로 제조된 수리미 원료육인 명태연육(C)에 대해 pH 조절법을 이용한 닭가슴살 수리미를 T1은 33.33%, T2는 50%, T3는 66.66%, T4는 100% 및 T5는 MDCM(기계발골계육) 수리미를 20% 대체하여 각각의 처리구에 동일한 함량의 전분, 수분(ice) 및 첨가제 등을 넣어 제조된 게맛 어육소시지의 조직적 특성을 분석한 결과는 다음과 같다. 표면경도, 경도, 검성, 씹힘성, 파괴강도, 겔강도, 젤리강도 및 관능평가의 맛, 결착성 및 전체적 기호도는 대조구에 비하여 모든 처리구들이 유의적으로 낮게 나타났으며, 닭가슴살 수리미의 명태연육 대체비율이 높아질수록 유의적으로 낮게 나타난(p<0.05) 반면 응집성과 탄력성은 대조구에 비하여 모든 처리구들이 유의적으로 높게 나타났으며, 닭가슴살 수리미의 명태연육 대체비율이 높아질수록 유의적으로 높게 나타났다.(p<0.05). 접기시험 결과와 변형간은 대조구에 비하여 MDCM 수리미 20%를 명태연육 대체한 T5를 제외하고 나머지 처리구들은 유의적으로 낮게 나타났으며, 닭가슴살 수리미의 명태연육 대체비율이 높아질수록 유의적으로낮게 나타나(p<0.05) 게맛 어육소시지의 조직적 특성을 고려할 때 닭가슴살 및 MDCM 수리미 공히 단백질량을 약간 보충시킨다면 명태연육에 대해 33.66% 및 20%까지는 대체할 수 있을 것으로 판단된다. This study was carried out to compare the textural properties of crab-flavored sausage manufactured with six different formulations. We prepared crab-flavored sausage from Alaska pollack surimi as a control by the washing method, and various mixtures of surimi and chicken breast meat were manufactured (pH 11.0) with 33.33% chicken breast meat (CBM) (T1), 50% CBM (T2), 66.66% CBM (T3), 100% CBM (T4) and 20% commercial mechanically deboned chicken meat (MDCM) (T5). Brittleness, gumminess, chewiness, breaking force, gel strength, jelly strength, sensory flavor. texture, and overall acceptability were significantly lower in the formulations containing chicken meat in proportion to the % CBM (p<0.05). However, cohesiveness and springiness were significantly higher in the formulations containing chicken meat in proportion to the amount of CBM (p<0.05). Folding test and deformation values were significantly lower in the surimi manufactured with CBM at pH 11.0. although T5 showed no significant differences relative to the control. Overall, these results indicate that similar textural properties in the crab-flavored sausage were attained when surimi was prepared with 20% CBM and MDCM.

Differentiation of &lt;I&gt;Bos grunniens, Bos Taurus&lt;/I&gt;, and &lt;I&gt;Bubalus&lt;/I&gt; from meat products mixture based on mitochondrion 12S rRNA gene

Mitochondrial DNA sequence is highly conserved within species. Gene 12S rRNA is able to endure degeneration and high temperature, which allows identification of feedstuff, fresh meat, processed meat, and traceability. In the present study, three unique restriction sites were detected in the fragments of mitochondrial 12S rRNA gene regions amplified with universal primer, which were able to distinguish Bos grunniens, Bos. taurus, and Bubalus in fresh meat and processed meat mixture. The fragment of yak was digested to 134 bp and 318 bp, scalper 134 bp and 318 bp, and buffalo 86 bp and 367 bp. The specific locus and digestion were verified by sequencing analysis. There was no difference between PCR amplification products from various treatments at different temperatures (i.e., 100, 120, 140, 160, and 180). However, the sig-nal was weak at 120 and above. This method is simple, fast and cheap in identification of fresh meat and processed meat.

The morphological detection of bone and cartilage particles in mechanically separated meat

The calcium content of mechanically separated meat (MSM) is a common indicator of elevated bone contents due to the separation process, e.g. as applied in EU regulations. But a direct morphological proof of bone material is needed, especially to identify undeclared MSM additives to meat products. We present a new morphological method for the detection of both bone and cartilage particles, because elevated cartilage contents may be indicative of MSM additives also. The method is based on simultaneous staining with Alizarin Red and Alcian Blue. We investigated MSM, commercially produced from breast of veal, for elevated particle contents. In addition, we determined the rate of recovery for minced pork mixed with 0–5% bone or cartilage. The results show that staining with Alizarin Red and Alcian Blue is suited to the efficient and simultaneous detection of bone and cartilage material in meat mixtures. The morphological staining is simpler than previously applied methods. Preparations can be assessed macroscopically, and they can be quantified gravimetrically. Manual sorting and weighing of particles appears to underestimate MSM contents if particles are ground very finely.

Species identification in food products using the bioMerieux FoodExpert-ID® system

Animal feeds and meat mixtures were analysed using the bioMerieux FoodExpert-ID® system. The system utilises a reverse dot technique on a DNA microarray to allow the identification of over 30 species of fish, birds and mammals. DNA is amplified by PCR (polymerase chain reaction) then hybridised to the microarray chip. Using this technique, turkey and chicken were correctly identified in 100% of feed samples that contained these species above a level of 0.1%. Pig, lamb and cow could not be reliably detected below a level of 1% in feed samples. For meat mixtures, a level of 0.2% pork or chicken could be correctly identified when mixed with 50% beef or pork, respectively. When a baked or canned meat mixture was investigated, a level of 5% pork, beef or chicken could be correctly identified, following either process. The bioMerieux FoodExpert-ID® system can therefore be used as a general screen to identify likely species present in a sample, the level of which can be confirmed using other methods.

Sodium consumption and food sources in the United States: results from NHANES 2003–04

High sodium intake is considered a risk factor for hypertension. Sodium intake in the United States has steadily increased over the past 30 years. Sodium intake from foods (excluding salt added at the table) and the primary food sources were examined using NHANES 2003–04 Survey. Current intake for the total population (2+ years) is 3402 mg/d. The sodium to energy ratio is 1.6. Less than one‐third of the population consumes below the Daily Value of 2400 mg/d. Meat and meat mixtures (including luncheon meats) are the leading source of sodium contributing approximately 25% of total daily intake. Grain mixtures (e.g. pasta, rice dishes) contribute approximately 19% of total intake. Other grain‐based sources of sodium include bread/rolls (10%), cracker/salty snacks (4%), grain‐based sweets (3%), and ready‐to‐eat cereals (2%). Additional sources of sodium in the food supply include vegetables/fruits (10%), dairy products (9%), and soup (3%). Leading individual food sources of sodium include bread, ham, meat pizza, catsup, white rolls, whole milk, and processed cheese. A population‐based decrease in sodium intake presents an industry‐wide challenge for broad, categorical reductions in the sodium content of the food supply.