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Free-sodium salts mixture and AlgySalt® use as NaCl substitutes in fresh and cooked meat products intended for the hypertensive population

Mehdi Triki, I. Khemakhem, Ines Trigui, Riadh Ben Salah, S. Jaballi, Claudia Ruíz‐Capillas, M.A. Ayadi, Houneïda Attia, Souhail Besbes

Meat Science · 2017 · 38 citations · 22 references

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22

TEXTURE PROFILE ANALYSIS

Malcolm C. Bourne · Food technology · 1978 · 2.7K citations

On the mechanism of water holding in meat: The swelling and shrinking of myofibrils

Gerald Offer, John Trinick · Meat Science · 1983 · 898 citations

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Reducing salt: A challenge for the meat industry

Eoin Desmond · Meat Science · 2006 · 805 citations

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Reducing sodium intake from meat products

Marita Ruusunen, Eero Puolanne · Meat Science · 2005 · 594 citations

, , +14

Sodium Reduction and Its Effect on Food Safety, Food Quality, and Human Health

M. Ellin Doyle, Kathleen A. Glass · Comprehensive Reviews in Food Science and Food Safety · 2009 · 398 citations

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