{Reference Type}: Journal Article
{Title}: Effect of sodium salt on meat products and reduction sodium strategies - A review.
{Author}: Wang J;Huang XH;Zhang YY;Li S;Dong X;Qin L;
{Journal}: Meat Sci
{Volume}: 205
{Issue}: 0
{Year}: 2023 Nov 2
{Factor}: 7.077
{DOI}: 10.1016/j.meatsci.2023.109296
{Abstract}: Sodium salt is one of the important additives in food processing. However, excessive intake of sodium salt may cause a series of cardiovascular diseases. Nowadays, sodium intake in most countries is higher than the World Health Organization recommends maximum consumption (5 g/d). 20% of the sodium intake in diets comes from meat products. Therefore, reducing the content of sodium salt in meat products and developing sodium salt-reduction meat products have attracted more and more attention for consumers. In this paper, the roles of sodium salt in meat product processing were reviewed. At the same time, sodium salt reduction strategies and existing problems were summarized and discussed. Multiple factors need to be considered to improve the salt-reduction meat product's quality. Relying on a single technology has a narrow application area, and it is difficult to achieve salt reduction. Therefore, a combination of multiple strategies could obtain a more ideal effect.