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

References

Appel, L.J and Anderson, C.A.M. (2010) 'Compelling Evidence for Public Health Action to Reduce Salt Intake', The New England Journal of Medicine 1-3

Cappuccio, F., Kalaitzidis, R., Duneclift, S. and Eastwood, J.B. (2000) 'Unravelling the links between calcium excretion, salt intake, hypertension, kidney stones and bone metabolism', Journal of Nephrology 13: 169-77

Denton, D. (1982) The Hunger for Salt: An anthropological, physiological and medical analysis. Berlin, Springer

Desmond, E. (2006) 'Reducing salt: a challenge for the meat industry', Meat Science 74: 188-96

Elliot, P. and Brown, I. (2006) 'Sodium intakes around the world' in Forum and Technical meeting on Reducing Salt Intake in Population. Paris, World Health Organization

Forte, J.G., Miguel, J.M., Miguel, M.J., de Pádua, F. and Rose, G. (1989) 'Salt and blood pressure: a community trial', Journal of Human Hypertension 3:179-84

He, F.J. and MacGregor, G.A. (2002) 'Effect of modest salt reduction on blood pressure: a meta-analysis of randomized trials. Implications for public health', Journal of Human Hypertension 16: 761-70

He, F.J. and MacGregor, G.A. (2007) 'Salt, blood pressure and cardiovascular disease', Current Opinion in Cardiology22: 298-305

Karppanen, H. and Mervaala, E. (2006) 'Sodium intake and hypertension', Progress in Cardiovascular Diseases 49: 59-75

Mancilha-Carvalho, J.J., de Oliveira, R., Esposito, R.J. (1989) 'Blood pressure and electrolyte excretion in the Yanomamo Indiains, an isolated population', Journal of Human Hypertension, 3: 309-14

Mei, H., Rice, T.K., Gu, D., Hixson, J.E., Jaquish, C.E., Zhao, Q., et al (2010) 'Genetic correlation of blood pressure responses to dietary sodium and potassium intervention and cold pressor test in chinese population', Journal of Human Hypertension 19

Nagata, C., Takatsuka, N., Shimizu, N. and Shimizu, H. (2004) 'Sodium intake and risk of death from stroke in Japanese men and women', Stroke35: 1543-7)

O'Shaughnessy, K.M. and Karet, F.E. (2006) 'Salt handling and hypertension', Annual Review of Nutrition 6: 343-65

Stamler, J. (1997) 'The INTERSALT Study: background, methods, findings and implications', Am J Clin Nutr65 (suppl)

Takahashi, Y., Sasaki, S., Okubo, S., Hayashi, M. and Tsugane, S. (2006) 'Blood pressure change in a free-living population-based dietary modification study in Japan', Journal of Hypertension24: 451-8

Teucher, B. and Fairweather-Tait, S. (2003) 'Dietary sodium as a risk factor for osteoporosis: where is the evidence?', Proceedings of the Nutrition Society62:859-66

Tsugane, S., Sasazuki, S., Kobayashi, M. and Sasaki, S. (2004) 'Salt and salt food intake and subsequent risk of gastric cancer among middle-aged Japanese men and women', British Journal of Cancer 90: 128-34

Tuomilehto, J., Jousilahti, P., Rastenyte, D., Moltchanov, V., Tanskanen, A., Pietinen, P. and Nissinen, A. (2001) 'Urinary sodium excretion and cardiovascular mortality in Finland: a prospective study', Lancet 357: 848-51

World Health Organization (2006) 'Less salt less risk of heart disease and stroke' in Forum and Technical meeting on Reducing Salt Intake in Populations. Paris, World Health Organization