Reducing the sodium content of processed meats

Abstract

Current research relative to the technological and economic effects of reducing the sodium chloride (NaCl) content of processed meats is reviewed. It is concluded that increasing the NaCl content of processed meat products results in greater water-holding capacity, improved flavor scores, decreased microbial numbers, improved product textures, and increased death loss of viable trichina larvae (but possibly accelerated rancidity). The opposite effects generally hold when NaCl content is reduced. Use of phosphates with lowered NaCl content counteracts negative effects on texture, binding, and rancidity, but the effect on trichina growth is not known. Potassium chloride seems to offer the best alternative for replacing NaCl in processed meats. (wz)