ReviewFoods (Basel, Switzerland)2021
Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics-A Review.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
18 citing papers in PubMed, 48 citations in OpenAlex.
- The Hidden Burden of Water-Binding Additives in Meat Products: Biochemical, Clinical, and Psychosocial Implications.Molecular nutrition & food research · 2026Review
- Spice-induced quality enhancement in rabbit meat: A study based on data mining and analytical characterization.Food chemistry: X · 2025Article
- The Potential of Cultivated Mushrooms as Salt Substitutes in Meat Products.Foods (Basel, Switzerland) · 2025Review
- Cholesterol oxides and quality attributes of NaCl-substituted low-fat chicken sausages prepared with different antioxidants.Heliyon · 2025Article
- The Influence of Vegetable Oil Addition Levels on the Fatty Acid Profile and Oxidative Transformation Dynamics in Liver Sausage-Type Processed Meats.Foods (Basel, Switzerland) · 2025Article
- Ultra-processed plant-based analogs: Addressing the challenging journey toward health and safety.Journal of food science · 2024Review
- Optimization of the Encapsulation of Vitamin D3 in Oil in Water Nanoemulsions: Preliminary Application in a Functional Meat Model System.Foods (Basel, Switzerland) · 2024Article
- Strategies to Reduce Salt Content: PDO and PGI Meat Products Case.Foods (Basel, Switzerland) · 2024Review
- Evaluation of the Quality and Lipid Content of Artisan Sausages Produced in Tungurahua, Ecuador.Foods (Basel, Switzerland) · 2023Article
- Simulation Study of Xylitol-Mediated Effect on NaCl Diffusion Behavior in Cured Pork Tenderloin.Foods (Basel, Switzerland) · 2023Article
- Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products.Foods (Basel, Switzerland) · 2022Review
- Microbiological Safety and Shelf-Life of Low-Salt Meat Products-A Review.Foods (Basel, Switzerland) · 2022Review
- Effect of Sour Cherry or Plum Juice Marinades on Quality Characteristics and Oxidative Stability of Pork Loin.Foods (Basel, Switzerland) · 2022Article
- Assessment of the Effects of Salt andFoods (Basel, Switzerland) · 2022Article
- Mild NaCl Stress Influences Staphylococcal Enterotoxin C Transcription in a Time-Dependent Manner and Reduces Protein Expression.Frontiers in microbiology · 2022Article
- Effect of Salt Content Reduction on Food Processing Technology.Foods (Basel, Switzerland) · 2021Review
- Effect of reducing sodium chloride based on the sensory properties of meat products and the improvement strategies employed: a review.Journal of animal science and technology · 2021Review
- Effects of Scopoletin Supplementation and Stocking Density on Growth Performance, Antioxidant Activity, and Meat Quality of Korean Native Broiler Chickens.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 water-holding capacity, emulsification capacity, juiciness, and texture. Thus, it is difficult to completely remove salt from meat products; however, it is possible to reduce the salt content using salt substitutes, flavor enhancers, textural enhancers, or other processing technologies. Several recent studies have also suggested that processing technologies, including hot-boning, high pressure, radiation, and pulsed electric fields, can be used to manufacture meat products with reduced salt content. In conclusion, as the complete removal of NaCl from food products is not possible, combined technologies can be used to reduce the NaCl content of meat products, and the appropriate technology should be chosen and studied according to its effects on the quality of the specific meat product.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.