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

Comparisons between various processed products

As you saw in the Section 1 (Salt and Human Health), we consume more sodium that we actually need, and this excessive consumption presents a hazard to our health. However, as can be expected, processed pork products are not the only ones that contain sodium. So, how much sodium do other processed products contain? Table 3 shows the sodium content in various fresh products. Table 4 gives the sodium content in a range of processed products.

Table 2.3 Comparison of pork sodium content with different food products before processing (Adapted from Food Standards Agency 2002)

*Cereals †Sea food **Poultry ‡Meat

Table 2.4 Comparison of sodium content in various processed foods (Adapted from: Food Standards Agency, 2002)

*Cereals †Sea food **Poultry ‡Meat

Activity 2.3

How do processed pig-meat products compare with other processed products in their sodium content? Look at Tables 1 and 4.

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