Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Qua...
Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics—A Review
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Switzerland: MDPI AG
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English
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Switzerland: MDPI AG
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In recent years, consumer concerns regarding high levels of sodium chloride (NaCl) intake have increased, given the associated risk of cardiovascular disease. This has led food industries to consider lowering the use of sodium in food products. However, it is well known that the addition of NaCl to meat products enhances their quality, including wa...
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Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics—A Review
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TN_cdi_doaj_primary_oai_doaj_org_article_8d57aeb03f8240f6bc140c1e6eeee520
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_8d57aeb03f8240f6bc140c1e6eeee520
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ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods10050957
