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 …

With the increase in food standardization and the pace of modern life, the demand for ready-
to-eat foods is growing. The strong processing conditions of traditional technology often …

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 …

Non-thermal emerging technologies in the sector of food processing have often been cited
by researchers as an alternative to conventionally heat treatments for food processing in …

Background Animal products are sources of highly bioavailable proteins and make a
significant contribution to human nutrition and wellbeing. Ultrasonication can induce …

Highlights•Consumers perceptions towards healthier meat products was
reviewed.•Consumers are concerned and can be influenced by claims of healthy …

Background Excessive sodium consumption is a major public health concern associated
with chronic diseases. The food industry faces the challenge of developing low-sodium …

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 …

The objective of this study was to evaluate the effects of NaCl reduction (2.5% 2.0%, 1.5%
and 1.0%) on the bacterial growth, physicochemical characteristics, flavour profile and …

Highlights•Reformulation of dry-cured and processed meat products with metallic-based
salts.•The maintenance of ionic strength results in a technologically feasible …