Liha töötlemine
strength, the NaCl content must increase (0%–0.6%).
when the fat content is decreased (Ruusunen It was also suggested to use seaweeds,
and Puolanne 2005). which contain a high concentration of mineral
A variety of approaches to reduce sodium elements, to reduce the amount of added
content of meat products has been reported: NaCl in meat processing (Cofrades et al.
(1) lowering the level of sodium chloride 2008).
(NaCl) added; (2) replacing all or part of the
NaCl with other chloride salts (KCl, CaCl2,
and MgCl2); (3) replacing part of the NaCl
Nonmeat Components
with nonchloride salts, such as phosphates or
with new processing techniques or process Nonmeat components play an important role
modifications; and (4) combinations of any in “emulsified” meat products, since they
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