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

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

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 …

Highlights•The processed meat industry is looking for alternative solutions for salt
replacement.•Ultrasound has been applied for brining, marinating, tumbling, and cooking …

Restructuring meat products is one way of improving material utilization and economic
efficiency. In this process of combining meat pieces or granules to form larger pieces of …

The effect of ultrasound treatment combined with KCl instead of NaCl on the structure of
myofibrillar proteins of semi-dried large yellow croaker was investigated by measuring …

Consumers are demanding food products with high added value concerning their sensory
properties and safety. In this scenario, updates in industrial food processing have been …

The effects of the application of ultrasound and the content of NaCl in the brine on the
technological and diffusion properties in the wet salting of beef were evaluated. Beef …

The effects of partial substitution of NaCl with 0%, 20%, 30% and 40% KCl on the physical
characteristics, bacterial community and flavour profile of traditional dry sausage were …

Sodium chloride (NaCl) is an indispensable ingredient in meat products, but the
consumption of high doses of sodium contained in their formulations may bring about …