ReviewJournal of animal science and technology2021
Effect of reducing sodium chloride based on the sensory properties of meat products and the improvement strategies employed: a review.
Review in Journal of animal science and technology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 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
19 citing papers in PubMed, 35 citations in OpenAlex.
- Research Progress on Sodium Reduction Strategies for Meat Products.Foods (Basel, Switzerland) · 2026Review
- Development of Reduced-Sodium Cooked Ham Using NaCl Substitutes: Impact on Instrumental and Sensory Properties.Journal of food science · 2026Article
- Formulation and Ripening Duration of Italian-Style Ostrich Salami: Impact on Physicochemical Quality and Sensory Traits.Foods (Basel, Switzerland) · 2026Article
- Strategy for balancing quality and moderate sodium reduction in beef patties through Maillard reaction modulation by banana peel extract.Food chemistry: X · 2026Article
- Matrix-dependent bioaccessibility of bioactive amines in Milano dry-fermented sausages after in vitro digestion.Current research in food science · 2026Article
- Effects of irradiation on microbiological safety and physicochemical properties of dry pet food.Journal of animal science and technology · 2026Article
- Bioprotective and Technological Roles of Lactic Acid Bacteria in Reduced-Sodium Fermented Sausages.Foods (Basel, Switzerland) · 2025Review
- Alkaline Amino Acids for Salt Reduction in Surimi: A Review.Foods (Basel, Switzerland) · 2025Review
- Mechanisms of Exogenous L-Lysine in Influencing the Quality of Low-Sodium Marinated Braised Beef.Foods (Basel, Switzerland) · 2025Article
- Insights into salt perception and cognitive impairment among middle-aged and older adults: a scoping review.BMC public health · 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
- Strategies to Reduce Salt Content: PDO and PGI Meat Products Case.Foods (Basel, Switzerland) · 2024Review
- Strategies for Healthier Meat Foods: An Overview.Preventive nutrition and food science · 2024Review
- The Nutri-Score Scale-A Tool for Assessing the Nutritional Quality of Processed Meat Products Available on the Polish Market.Nutrients · 2024Article
- Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types.Foods (Basel, Switzerland) · 2023Article
- Novel Approaches to Improve Meat Products' Healthy Characteristics: A Review on Lipids, Salts, and Nitrites.Foods (Basel, Switzerland) · 2023Review
- Initiatives to Reduce the Content of Sodium in Food Products and Meals and Improve the Population's Health.Nutrients · 2023Review
- Effects of Protein Functionality on Myofibril Protein-Saccharide Graft Reaction.Food science of animal resources · 2022Article
- Isolation and identification of new source of bacteriocin-producing Lactobacillus plantarum C010 and growth kinetics of its batch fermentation.World journal of microbiology & biotechnology · 2022Article
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
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 and sensory properties, including saltiness, color, juiciness, and texture. Because quality deteriorations could induce decreased sensory scores owing to salt reductions, the challenges involved in improving the quality of reduced-salt meat products have been addressed. During the development of low-salt meat products, it is important to reduce sodium content and address the problems that arise with this reduction. Modified salt, organic acids, amino acids, nucleotides, hydrocolloids, high-pressure, ultrasound, electric pulsed field, and irradiation have been suggested as strategies to replace or reduce sodium content, and sensory scores could be improved by these strategies. Therefore, when developing a low-salt meat product, several perspectives must be considered and the latest technologies that could resolve this problem should be adopted.
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What OpenQuestion holds
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.