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Methods to improve the quality of low-salt meat products:a meta-analysis

Food quality and Safety 2023年第2期7卷 205-216页

作者： Jiaxin Yin Pangzhen Zhang Zhongxiang Fang School of Agriculture and Food Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVictoriaAustralia

Low-salt meat(salt content<2%)is gaining popularity for its lower health risks,while the food industry faces technical challenges in improving its ***-one studies involving meat quality improvement measures in low-sal... 详细信息

Low-salt meat(salt contentmeat quality improvement measures in low-salt meat products were included in this *** outcomes of these studies were assessed to derive conclusions about their effects on meat hardness and cooking *** results demon-strated that higher power ultrasound treatments(300-1500 W)significantly increased the hardness of low-salt meat,while a similar outcome was also achieved by low-strength(50-200 MPa)high-pressure processing(HPP)treatment,which was beneficial for alleviating the undesirable too-soft texture of the low-salt meat ***,when salt reduction was greater than 50%,the application of ultrasonic *** HPP of 50-200 MPa significantly reduced the cooking losses,and the addition of hydrocolloids also increased the cooking yield of the salt-reduced meat *** all the interventions,HPP exhibited the most significant effects in low-salt meat quality improvement,which warrants future studies on the combination of this method with salt reduction strategies in the reduction of salt content in processed meat products.

关键词： Processed meat meat quality improvement ultrasound high-pressure processing hydrocolloids

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