Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review

Abstract

Salt is widely employed in different foods, especially in meat products, due to its very diverse and extended functionality. However, the high intake of sodium chloride in human diet has been under consideration for the last years, because it is related to serious health problems. The meat-processing industry and research institutions are evaluating different strategies to overcome the elevated salt concentrations in products without a quality reduction. Several properties could be directly or indirectly affected by a sodium chloride decrease. Among them, microbial stability could be shifted towards pathogen growth, posing a serious public health threat. Nonetheless, the majority of the literature available focuses attention on the sensorial and technological challenges that salt reduction implies. Thereafter, the need to discuss the consequences for shelf-life and microbial safety should be considered. Hence, this review aims to merge all the available knowledge regarding salt reduction in meat products, providing an assessment on how to obtain low salt products that are sensorily accepted by the consumer, technologically feasible from the perspective of the industry, and, in particular, safe with respect to microbial stability.

Combined Effect of Acid Whey Addition and Ultrasonic Treatment on the Chemical and Microbiological Stability of Lamb Stuffing

“…Chloride ions bind to myofibrillar proteins, increasing their net negative charge [ 43 ], thereby increasing the amount of sodium cations in the environment and causing an increase in pH. The increase in pH promotes microbial growth, but the addition of salt, by reducing water activity and the action of chloride ions, at the same time can effectively inhibit microbial growth in the meat product [ 44 ]. The addition of acid whey alone (W, UW) caused a significant ( p < 0.05) reduction in the pH of the fresh stuffing.…”

Hexametaphosphate, a Common Food Additive, Aggregated the Hen Egg White Lysozyme

“…17 Also, inorganic phosphates partially replace sodium chloride in processed dairy and meat products. 18,19 The oxidative stability and gel characteristics of beef products are also improved by the addition of phosphates. 20,21 Proteins that have inorganic phosphates added are able to bind to and retain more water because their structure has been relaxed.…”

The Kraft Heinz Company global nutrition targets for the innovation and reformulation of food and beverages: Current and future directions

“…Fifth there are technical challenges. For example, sodium has multiple functions in food, such as extending shelf life, stabilizing microbiological activity, enhancing flavor and palatability, and improving food structure and texture ( 29 , 30 ). Therefore, its role in the food matrix may limit sodium reduction or replacement efforts.…”

“…Reducing sodium in a product can be challenging when the mineral is present for reasons beyond taste, such as food safety or technical functions. Product innovations to reduce sodium content must guarantee food safety, be economically and technologically viable, and meet consumer sensory expectations ( 29 ). A change in fat content may also affect taste and functionality, including its intended use in recipes.…”