Metallic-based salt substitutes to reduce sodium content in meat products

Abstract

The properties associated with NaCl make it a widely used preservative in the meat industry. However, the growing concern of consumers for their health, and the recommendations of international organizations, force the reformulation of meat products, reducing the salt contents and therefore, giving rise to healthier products. This leads to the search for alternatives that allow to reduce salt content in the product without modifying its technological and sensory properties. In this regard, the replacement by metallic salts is the most common strategy. Recently, its combination with the application of emerging technologies is being evaluated to obtain low-sodium meat products of high quality.