Meat products with low sodium content: Processing and properties

MARCELO RAÚL ROSMINI ; LAUREANO FRIZZO; ANA ZOGBI

Technological Strategies for Functional Meat Products Development

Transworld Research Network

Lugar: Kerala; Año: 2008; p. 87 - 108

The amount of sodium present in beef and meat products does not represent any additional risk on people´s health with a healthy metabolism and normal weight. As it is done with other aliments, it is advisable a moderate consumption of meat products as part of a balanced diet. People with cardiovascular illnesses, particularly hypertension, should consume special diets and pay particular attention to control other factors that predispose them to such sufferings. It would be very difficult that meat products maintain all the characteristics of traditional quality and, at the same time, have so low sodium levels in order for them to be part of special diets. Without doubt, if the objective of reducing salt content were achieved, the meat industry would develop a new product. The reduction of salt content in meat products may be achieved using different strategies: by simply reducing the amount of incorporated salt, replacing sodium chloride (NaCl) by a substitute additive or equivalent but without sodium in its composition, and changing some variables in the manufacturing process. Meat products that have been designed with some of these strategies should undergo an exhaustive evaluation of the hazards associated with these new products, and an analysis of the potential risks related with each one of them. In their design, it should be considered, previously, the preferences of the different consumer?s sector in each region or country in order to meet the specific demands.