In recent years, consumer concerns regarding high levels of sodium chloride (NaCl) intake have increased, given the associated risk of cardiovascular disease. This has led food industries to consider lowering the use of sodium in food products. However, it is well known that the addition of NaCl to meat products enhances their quality, including water-holding capacity, emulsification capacity, juiciness, and texture. Thus, it is difficult to completely remove salt from meat products; however, it is possible to reduce the salt content using salt substitutes, flavor enhancers, textural enhancers, or other processing technologies. Several recent studies have also suggested that processing technologies, including hot-boning, high pressure, radiation, and pulsed electric fields, can be used to manufacture meat products with reduced salt content. In conclusion, as the complete removal of NaCl from food products is not possible, combined technologies can be used to reduce the NaCl content of meat products, and the appropriate technology should be chosen and studied according to its effects on the quality of the specific meat product.
: This study was conducted to investigate the effect of dietary supplementation of wild grape (Vitis coignetiae) on egg qualities. Laying hens were randomly assigned to three different dietary groups containing 0, 0.25, and 0.5% of wild grape and fed for 8 weeks, respectively. Eggs were collected after feeding period and stored at 4℃ for 7 days. Egg quality traits and cholesterol level of egg yolk were measured at 0 and 7 days of storage. There were no significant differences in total cholesterol content of egg yolk and egg shell thickness among the treatments. However, egg weights of wild grape-fed groups significantly increased compared to that of control. Dietary supplementation of 0.25% wild grape increased the shell and yolk colors compared to the control. Dietary supplementation of 0.5% wild grape significantly increased albumen height and Haugh unit and decreased egg shell hardness and pH values at day 0. However, no differences were found after 7 days of storage. Consequently, the dietary supplementation of wild grape improved the egg qualities on some extent including egg weights, shell and yolk color, albumen height, and Haugh unit.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.