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| Progress in the Development and Production of Low-Sodium Meat Products |
| ZHEN Zongyuan, CHEN Xu, WAN Shuangju, WANG Tongtong, JI Junke |
| 1.College of Food and Drug, Anhui Science and Technology University, Chuzhou 233100, China; 2.College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang 277160, China |
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Abstract Meat products are an important part of many people’s diets. Sodium chloride plays an important role in meat processing and preservation. With increasing health demand for low-salt diets, the high sodium content in meat products is an issue of widespread concern. In this paper, we summarize recent progress in the development and production of low-sodium meat products from the following aspects: sodium salt substitutes, quality improvers and processing technologies for low-sodium meat products, and we also discuss effective measures to reduce the sodium content in meat products and simultaneously minimize quality deterioration. Finally, we propose that in future studies, a combination of various methods should be used to seek breakthroughs in multiple directions, find a balance point among safety, nutrition, quality and cost, and explore new directions.
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2020, Vol. 34 
