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Effect of reducing sodium chloride based on the sensory properties of meat products and the improvement strategies employed: a review
Many consumers are concerned about the high levels of salt intake owing to the accompanied risk of chronic diseases. Due to this dietary concern, the food industry has recommended the reduction of salt content in many products. However, the addition of salt to meat products improves their quality an...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society of Animal Sciences and Technology
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8367399/ https://www.ncbi.nlm.nih.gov/pubmed/34447950 http://dx.doi.org/10.5187/jast.2021.e74 |