21 Jan 2014 --- The U.S. Department of Agriculture (USDA) has approved the use of sub4salt in whole muscle poultry and meat in order to reduce sodium content of processed meat products. The Food Safety and Inspection Service (FSIS) has completed its review of data provided in October 2012 and has no objection to the suitability and safety of sub4salt in whole muscle poultry and meat such as ham, turkey or corned beef.
