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Several Dutch Meat Processors retailers and, independent research firm TOP bv are collaborating to reduce sodium by an. Average of 35% in processed meat products without, harming flavor texture and shelf life. To achieve this level of salt. Reduction the companies, are employing vegetable fibers and pascalization Technology (high pressure processing). Pascalization. Destroys spoilage organisms extends product, shelf life and alters, salt perception in the product. In addition the technology,, May reduce or eliminate the need for some additives such as, nitrite.