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Salt Reduction in Processed Meats: Current Advances and Future Directions
Review Article | Published: 05 November 2024
Agricultural Science and Food Processing Volume 1, Issue 1, 2024: 4-20
Volume 1, Issue 1, Agricultural Science and Food Processing
Volume 1, Issue 1, 2024
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Jie Ouyang
Jie Ouyang
Beijing Forestry University, China
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Agricultural Science and Food Processing, Volume 1, Issue 1, 2024: 4-20

Open Access | Review Article | 05 November 2024
Salt Reduction in Processed Meats: Current Advances and Future Directions
by
Tianchang Zou Tianchang Zou 1 *
1 School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
* Corresponding Author: Tianchang Zou, [email protected]
DOI: 10.62762/ASFP.2024.261094
ARK: ark:/57805/asfp.2024.261094
Received: 21 September 2024, Accepted: 22 October 2024, Published: 05 November 2024  
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Abstract
The paper discusses the multiple functions of salt in meat products, such as enhancing flavor, adjusting texture, reducing water activity, inhibiting bacteria, and extending shelf life. It also emphasizes the global health concern of excessive sodium intake and the necessity of reducing salt in processed meats to address this issue. Additionally, this paper presents the importance of reducing microorganisms in meat products through the use of sodium chloride and additives like sodium nitrite to ensure product safety. Furthermore, it highlights the strategy of changing the physical structure of salt to reduce salt content without compromising product quality, such as using 3D printing technology to control salt distribution on the food surface and micronization technology to enhance saltiness while reducing salt usage.
Graphical Abstract
Salt Reduction in Processed Meats: Current Advances and Future Directions
Keywords
meat product processing
salt reduction
sodium chloride
non-sodium salt substitution
Funding
This work was supported without any funding.
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Cite This Article
APA Style
Zou, T. (2024). Salt Reduction in Processed Meats: Current Advances and Future Directions. Agricultural Science and Food Processing, 1(1), 4–20. https://doi.org/10.62762/ASFP.2024.261094
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TY  - JOUR
AU  - Zou, Tianchang
PY  - 2024
DA  - 2024/11/05
TI  - Salt Reduction in Processed Meats: Current Advances and Future Directions
JO  - Agricultural Science and Food Processing
T2  - Agricultural Science and Food Processing
JF  - Agricultural Science and Food Processing
VL  - 1
IS  - 1
SP  - 4
EP  - 20
DO  - 10.62762/ASFP.2024.261094
UR  - https://www.icck.org/article/abs/ASFP.2024.261094
KW  - meat product processing
KW  - salt reduction
KW  - sodium chloride
KW  - non-sodium salt substitution
AB  - The paper discusses the multiple functions of salt in meat products, such as enhancing flavor, adjusting texture, reducing water activity, inhibiting bacteria, and extending shelf life. It also emphasizes the global health concern of excessive sodium intake and the necessity of reducing salt in processed meats to address this issue. Additionally, this paper presents the importance of reducing microorganisms in meat products through the use of sodium chloride and additives like sodium nitrite to ensure product safety. Furthermore, it highlights the strategy of changing the physical structure of salt to reduce salt content without compromising product quality, such as using 3D printing technology to control salt distribution on the food surface and micronization technology to enhance saltiness while reducing salt usage.
SN  - 3066-1579
PB  - Institute of Central Computation and Knowledge
LA  - English
ER  -
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@article{Zou2024Salt,
  author = {Tianchang Zou},
  title = {Salt Reduction in Processed Meats: Current Advances and Future Directions},
  journal = {Agricultural Science and Food Processing},
  year = {2024},
  volume = {1},
  number = {1},
  pages = {4-20},
  doi = {10.62762/ASFP.2024.261094},
  url = {https://www.icck.org/article/abs/ASFP.2024.261094},
  abstract = {The paper discusses the multiple functions of salt in meat products, such as enhancing flavor, adjusting texture, reducing water activity, inhibiting bacteria, and extending shelf life. It also emphasizes the global health concern of excessive sodium intake and the necessity of reducing salt in processed meats to address this issue. Additionally, this paper presents the importance of reducing microorganisms in meat products through the use of sodium chloride and additives like sodium nitrite to ensure product safety. Furthermore, it highlights the strategy of changing the physical structure of salt to reduce salt content without compromising product quality, such as using 3D printing technology to control salt distribution on the food surface and micronization technology to enhance saltiness while reducing salt usage.},
  keywords = {meat product processing, salt reduction, sodium chloride, non-sodium salt substitution},
  issn = {3066-1579},
  publisher = {Institute of Central Computation and Knowledge}
}
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Agricultural Science and Food Processing

Agricultural Science and Food Processing

ISSN: 3066-1579 (Online) | ISSN: 3066-1560 (Print)

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