Consumers are increasingly interested in nutritious, safe and healthy muscle food products
with reduced salt and fat that benefit their well-being. Hence, food processors are constantly …

Sodium chloride (NaCl) confers a unique flavor and quality in meat products, however, due
to growing concerns about the adverse effects of excessive NaCl consumption, how to …

High‐pressure processing (HPP) has been the most adopted nonthermal processing
technology in the food industry with a current ever‐growing implementation, and meat …

Meat is highly nutritious and contributes with several essential nutrients which are difficult to
obtain in the right amounts from other food sources. Industrially processed meat contains …

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 …

Meat products constitute one of the most important groups of traditional foods. Thanks to the
unique and favorable organoleptic characteristics, and high quality, they are willingly …

Meat product aroma is affected by various meat processing factors. In this review the main
biochemical reactions involved in the development of meat product aroma (wet, dry cured …

Background Due to the high NaCl contents of meat products, a reduction in their sodium
levels is an ongoing focus for researchers, enterprises, and consumers. Current strategies …

Pulsed electric field (PEF) is a novel non-thermal technology that has recently attracted the
attention of meat scientists and technologists due to its ability to modify membrane structure …

The effects of partially replacing NaCl with sodium substitutes (SS) on the lipid and protein
oxidation and flavor development of Harbin dry sausage was investigated. There were three …