Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics—A Review

Abstract

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.

Effects of Scopoletin Supplementation and Stocking Density on Growth Performance, Antioxidant Activity, and Meat Quality of Korean Native Broiler Chickens

“…Our study showed that dietary SK supplementation improved the meat quality of chickens by increasing water holding capacity and decreasing cooking loss. The water holding capacity is known as a determinantal factor of meat quality [ 3 ]. The significantly lower cooking loss in SK-supplemented treatments may be due to the lower serum corticosterone level.…”

“…The continuous increase in the SD of broiler chickens in the poultry industry to decrease production costs increases health and welfare issues [ 2 ]. In addition to low body weight gain, production of broiler chickens in a high-SD situation decreases meat quality including water-holding capacity and meat tenderness by increasing the oxidative reactions [ 1 , 3 ]. As the traditional broiler’s meat is costly because of higher meat quality compared with modern broilers, the low meat quality can compromise the marketability.…”

“…As the traditional broiler’s meat is costly because of higher meat quality compared with modern broilers, the low meat quality can compromise the marketability. Moreover, the high stress level affects polyunsaturated fatty acids of meat, which increases the vulnerability to oxidative deterioration [ 3 , 4 , 5 ]. The control of lipid oxidation associated with SD entails the supplementation of antioxidant factors to block the production of free radicals [ 6 ].…”

Effect of Salt Content Reduction on Food Processing Technology

“…Kim et al 2021 [ 176 ] included irradiation technology among the new technologies, which should extend the shelf life of meat. However, the results of the experiments are controversial, because of undesired sensory changes of the irradiated meat occurring due to the lipid and proteins oxidation.…”

Effect of reducing sodium chloride based on the sensory properties of meat products and the improvement strategies employed: a review

“…Various strategies have been developed to improve the sensory properties of meat products. In addition, quality properties or microbial safety of reduced salt meat products have been improved with various strategies hot-boning, high-pressure, radiation, ultrasound, pulsed electric fields, metallic agents, and various natural enhancement and suitable sodium reduction contents are suggested by Kim et al [ 72 ]. In fact, the aforementioned strategies could prevent a decrease in the quality deterioration of meat products.…”