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

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...

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Bibliographic Details

Published in:	Food Science and Human Wellness
Main Authors:	Qi Chen, Jinxuan Cao, Wenhai She, Weidong Bai, Xiaofang Zeng, Hao Dong
Format:	Article
Language:	English
Published:	Tsinghua University Press 2025-03-01
Subjects:	salt reduction cured meat products ultrasonic technology salt substitutes high-pressure processing
Online Access:	https://www.sciopen.com/article/10.26599/FSHW.2024.9250056