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| Progress towards Sodium Chloride Reduction in Meat Products |
| WU Hai-zhou;ZHANG Ying-yang;TANG Jing;YU Xiang;LI Liang-hao;WANG Jian;ZHANG Jian-hao |
1. Nantong Shuanghe Food Company, Nantong 226352, China; 2. National Center of Meat Quality and Safety Control, Synergetic
Innovation Cener of Food Safety and Nutrition, Key Laboratory of Food Processing and Quality Control, Nanjing 210095, China |
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Abstract An excessive intake of meat products, particularly dry-cured meat products, is not recommended from a health point of view, at least for some population groups, due to their high levels of sodium. Nevertheless, despite the importance of sodium chloride in producing food, over-consumption of sodium has the propensity to develop hypertension and cardiovascular diseases. In this paper attempts are made to make a detailed review on the role of NaCl in processed meats, ways of reducing salt and their effect on the quality of meat precuts. It can provide some useful information for reducing salt levels of traditional meat products in our country and make meat products healthier.
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2014, Vol. 28 
