Umami, as an alimentary taste, is an indicator for the presence of valuable amino acids or
oligopeptides. Umami substances, including free amino acids, nucleotides, peptides …

The increased consumers' interest in high quality foods with fresh-like sensory and additive
free attributes led to the development of non-thermal food processing technologies as …

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 …

Background—Recent studies have raised the possibility of adverse effects of low sodium,
particularly< 2300 mg/d, on cardiovascular disease; however, these paradoxical findings …

Salt is widely employed in different foods, especially in meat products, due to its very diverse
and extended functionality. However, the high intake of sodium chloride in human diet has …

This study investigated the potential of pulsed electric field (PEF) as a sodium-reduction
strategy for processed meat. Beef jerky was used as a model and prepared using different …

Great interests have been attracted toward muscle protein in a water-soluble state with
improved functionality for further designing meat protein fortified low-salt functional foods. In …

Sodium is a necessary nutrient for regulating extracellular fluid and transferring molecules
around cell membranes with essential functions. However, the prevalence of some diseases …

Background: The concept of a clean label is difficult to define, even in common language, as
the interpretation of what a “clean” food is differs from one person to another and from one …

Highlights•Traditionally fermented meat products and microbial cultures.•Industrial
application of various novel starter cultures for meat fermentation.•Novel technologies for …