PDF(Pubmed)
Abstract：
Cured meat products constitute one of the meat categories commonly consumed in Ireland and has been part of the Irish cuisine and diet for many years. Ham, gammon, and bacon are some of the products that involve curing as part of the traditional processing methods. Common among these products are high levels of salt and the addition of nitrites. These products undergo processing treatments to create variety, preserve shelf-life, and develop their unique quality and safety characteristics. However, consumers are becoming more conscious of the level of processing involved in these products, and the effects of some components and ingredients might be perceived as unhealthy. Meat product developers have been exploring ways to reduce the amount of ingredients such as salt, saturated fat, and chemical preservatives (e.g., nitrites), which are linked to health concerns. This is a challenging task as these ingredients play an important techno-functional role in the products\' quality, safety, and identity. While innovative processing techniques are being introduced and progress has been made in reformulation and packaging technologies, much is still unknown, especially regarding the applicability of many of the proposed interventions to a wide range of meat products and their sustainability at the industrial scale.
摘要：
腌制的肉类产品是爱尔兰通常食用的肉类类别之一，多年来一直是爱尔兰美食和饮食的一部分。火腿,gammon,和培根是一些产品，涉及固化作为传统加工方法的一部分。这些产品中常见的是高水平的盐和亚硝酸盐的添加。这些产品经过加工处理，以创造多样性，保存保质期，并发展其独特的质量和安全特性。然而,消费者越来越意识到这些产品所涉及的加工水平，某些成分和成分的影响可能被认为是不健康的。肉类产品开发商一直在探索减少盐等成分含量的方法，饱和脂肪,和化学防腐剂(例如，亚硝酸盐)，这与健康问题有关。这是一项具有挑战性的任务，因为这些成分在产品质量中起着重要的技术功能作用。安全,和身份。在引进创新加工技术的同时，重新配方和包装技术也取得了进展，很多仍然未知，特别是关于许多拟议的干预措施对各种肉类产品的适用性及其在工业规模上的可持续性。
