Mediated curing strategy: An overview of salt reduction for dry-cured meat products
Gong Xiao-Hui, Wan Jing, Zhou Ye-Ling, Ying Zhou, Qiujin Zhu, Liu Ling-Gao, Chen Dan, Huang Yan-Pei, Sha Gu, Mingming Li
Abstract
Dry-cured meat products are popular worldwide because of their distinct flavor. However, the high sodium chloride levels of these products have raised public health concerns. Accordingly, to meet the needs of consumers, it is necessary to develop low-salt dry-cured meat products with high quality and safety. In this review, we discuss the effects of salt on dry-cured meat products, current research on salt reduction, and the advantages and disadvantages of salt reduction strategies. In addition, we also summarize salt reduction methods for meat products using exogenous mediation strategies, discuss salt reduction mechanisms used for mediated curing, and present future research directions for mediated salting strategies.