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| Green Manufacturing of Meat Products: Progress in Low-Sodium Dry-Cured Meat Products |
| LIU Shixin, ZHANG Yawei, GUO Xiuyun, Putri Widyanti HARLINA, REN Xiaopu, BAO Yingjie, ZHU Yuxia, PENG Zengqi |
| National Center of Meat Quality and Safety Control, College of Food Science and Techology, Nanjing Agricultural University, Nanjing 210095, China |
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Abstract Dry-cured meat products are popular with consumers because of their unique sensory characteristics like color, flavor and taste. However, the high content of sodium salt (sodium chloride) in traditional dry-cured meat products results in an excessive intake of sodium salt in the human body, which has adverse effects on health. This article discusses the effects of salt on the flavor, texture, and microbial safety of dry-cured meat products, and reviews the recent trend of research on low-sodium dry-cured meat products as well as future prospects for green manufacturing of low-sodium dry-cured meat products.
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2020, Vol. 34 
