nvenient to use and storage, wider application range.
2. The special salty taste of powdered sodium lactate objectively enhanced the flavor of meat products without any adverse effect on the products.
3. The buffering property of powdered sodium lactate is to maintain a neutral environment of PH7 and to reduce cooking losses of meat products.
4. The growth of microorganism was inhibited by reducing the water activity of the product, and the effect of antisepti