This review describes the effects of processing and preservation technologies on sensory
and nutritional quality of meat products. Physical methods such as dry aging, dry curing …

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 …

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 …

Food product reformulation is promoted as an effective strategy to reduce population salt
intake and address the associated burden of chronic disease. Salt has a number of functions …

In response to health concerns generated by increased sodium intake, many new
approaches have been studied to reduce the sodium content in processed food. It has been …

Fermented cooked sausages were produced by replacing 50% and 75% of NaCl with KCl
and adding monosodium glutamate, disodium inosinate, disodium guanylate, lysine and …

The urgent need for sodium reduction in meat products to enable healthy food choices has
led food industry to search for more dynamic and fast methodological approaches to assess …

Thirty-seven lactic acid bacteria (LAB) strains were isolated from traditional dry sausages
collected from Northeast China, including Latilactobacillus sakei (29 strains) …

Low-fat Bologna-type sausages were produced with 50% of NaCl replaced by KCl and with
addition of lysine and/or liquid smoke as flavor enhancers. The influence of sodium …

Pet foods are a vital component of the global food industry. Pet food's success depends on
its acceptance by both consumers (the pets) and purchasers (the pet owners). Palatability …