Salt reduction in cured meat products: A review on strategies and mechanisms
Qi Chen,
Jinxuan Cao,
Wenhai She
et al.
Abstract:Sodium chloride is one of the most widely used additives in meat curing. However, cured meat products contribute to a portion of the total sodium dietary intake. Consumers and researchers' concern about excessive sodium intake has prompted the food industry to consider ways to reduce salt content of cured meat products. The aim of this review is to provide a broad but comprehensive understanding of salt reduction strategies for cured meat products. The impact and limitations of each approach were discussed. Gr… Show more
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