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| Progress in Low-Sodium Dry-Cured Meat Products |
| ZHANG Lu;ZHANG Ya-wei;HUI Teng;GUO Xiu-yun;WANG Yuan |
| National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University,
Nanjing 210095, China |
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Abstract Dry-cured meat products, representative of traditional meat products, are very popular with consumers for the unique
flavor but contain excessive amounts of salt. A large number of medical studies have shown that excessive salt intake has adverse
effects on human health. This article discusses the effect of salt on the quality and flavor of dry-cured meat products, overviews the
recent trends in the development of low-sodium fermented sausages, bacon and dry-cured ham in China and abroad, and forecasts
future perspectives for the development of diverse products such as low-sodium, cut and cooked.
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2013, Vol. 27 
