Salt reduction in cured meat products: A review on strategies and mechanisms

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. Green technologies treatments, such as ultrasonic technology, high-pressure processing, seem to be potential to ensure microbiological safety in low-sodium cured meat products. However, these novel technologies can cause protein and fat oxidization in meat products. A combination of multiple treatments could give the desired effect. In addition, different parameter conditions need to be set according to the specific meat to achieve better salt reduction effect.