Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces – a review
Vitor André Silva Vidal, José M. Lorenzo, Paulo E. S. Munekata, Marise Aparecida Rodrigues Pollonio
Abstract
as NaCl replacers. Moreover, further studies regarding the shelf-life and economic problems of the alternatively salted products are still necessary.
Topics & Concepts
ChemistryFood scienceLipid oxidationSaltingShelf lifeContext (archaeology)SodiumAntioxidantBiochemistryOrganic chemistryBiologyPaleontologyMeat and Animal Product QualitySodium Intake and HealthBiochemical Analysis and Sensing Techniques