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This learning material provides information on low salt pork products and the benefits and hazards of low salt formulations. Some examples of approaches taken by the industry and formulations explored under experimental conditions, to reduce sodium content, will also be covered in this module.

This module is intended for students in higher education and section three (Salt content of pig-meat products) and four (low salt pig-meat formulations) are also intended for employees in industry.

For employees in industry (5 notional study hours, 0.25 ECTS)

  • Read the section on 'salt content of pig-meat products' (section 2)
  • Identify pig-meat products in your country that are not listed in the Learning Resource
  • Read section 4 'low-salt pig-meat formulations'. You may not be able to do all the activities as some are based on the materials from sections 2 and 3. But if you would like to find out more please read sections 2 and 3.
  • Summarise the key messages
  • Do the self assessment
  • Read the discussion

For students in higher education (30 notional study hours, 1.5 ECTS)

  • Read the sections 1 to 4
  • Do the activities as you read the material
  • Identify pig meat products in your country that are not identified in the learning resources and put on the comments page
  • Do the self assessment
  • Read the discussion


The reader is expected to have a basic knowledge (college level) of chemistry, microbiology and physiology. If you are not familiar with some of the technical terms please refer to the glossary.