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Optimum concentrations

There is no universal perfect recipe to use when salt is reduced. Many studies have been done in different products using a variety of substitutes, enhancers and technological approaches in different combinations. The results vary depending on the product and the combinations used. This section presents some examples of low salt formulations in some common pork products, pointing out the effects on the organoleptic and physical characteristics, as well as on shelf-life and acceptability of the product.