Low salt pig-meat products and novel formulations

Table of Contents

1. Introduction
   1. Objectives:
   2. Learning goals
   3. Teacher page
2. Section 1: Salt and Human Health
   1. Sodium and human physiology
   2. Trends in salt consumption
   3. Dietary salt as a health hazard
   4. Epidemiological studies
   5. High blood pressure
   6. Stroke
   7. Death from cardiovascular disease
   8. Osteoporosis
   9. Stomach cancer
   10. References
3. Section 2: Salt Content of Pig-meat Products
   1. Salt concentration in different pig-meat products
   2. Low-salt products in Europe
   3. Comparisons between various processed products
   4. References
4. Section 3: Science of salt in pig products
   1. From muscle to meat
   2. Effect of salt content on chemical and physical properties and implications for organoleptic properties
   3. Problems related to meat pH
   4. Effect of salt content on microbiological properties in processed meat products
   5. Consequences of reducing salt content
   6. References
5. Section 4 Low-salt Pig Meat Formulations
   1. General points to consider when manufacturing processed pork
   2. Balancing low salt with substitutes, enhancers and alternatives
   3. Effect of low sodium on eating quality, shelf-life and functional properties
   4. Optimum concentrations
   5. Cooked sausages
   6. Frankfurters
   7. Dry fermented sausage
   8. Ground patties
   9. Dry-cured ham
   10. Restructured meats (wet cured ham)
   11. Bacon
   12. Novel approaches in product formulation
   13. Other approaches
   14. Conclusions
   15. References
6. Discussion
7. Glossary
8. Completion
   1. Comments
   2. Self assessment
   3. Evaluation
9. Acknowledgment

Osteoporosis

The link between salt intake and osteoporosis is based on the so-called 'four cornerstones' hypothesis. The pathophysiological mechanisms in this hypothesis are not fully understood, but epidemiological evidence has been accumulating which supports the links (Cappuccio et al., 2000). In particular, cross-sectional studies have shown a significant negative association between blood pressure and bone mineral density. Inverse associations have also been reported between bone mineral density and stroke incidence, and between bone mineral density and cardiovascular mortality. The hypothesis linking these features is shown in Figure 2. A high sodium intake has the effect of increasing both blood pressure and urinary calcium output (Teucher and Fairweather-Tait, 2003). High urinary calcium excretion is a risk factor for urinary crystal formation (urolithiasis) and kidney stone disease in the general population. Hypercalciuria and associated hyperparathyroidism can also lead to reduced bone mineral content later in life, especially in hypertensive people, and osteoporosis with or without osteopenia.

Figure 1.2 The four cornerstones hypothesis (Source: Cappuccio, et al, 2000)