Liha töötlemine
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
of the above approaches (Ruusunen and influence nutritional, sensory, and functional
Puolanne 2005). properties. They were used from very ancient
The sodium chloride content of meat can times in comminuted products: the Egyptians
annaabi.ee 
