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

Alino, M., Grau, R., Toldra, F. and Barat, J.M. (2010) 'Physiochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride', Meat Science 86: 331-6

Arnau, J., Serra, X., Comaposada, J., Munoz, I.,Picouet, P., Fulladosa, E., Gou, P. (2009) 'New technologies for dry-cured meat processing' in Proceedings of 55th International Congress of Meat Science and Technology. Copenhagen, DMRI/DTI

Choi, J.H., Jeong, J.Y., Choi, Y., Kim, S., Kim, T. and Kim, C.J. (2008) 'The effect of reheating methods on the quality characteristics of precooked ground pork patties with various salt and phosphate levels', Korean Journal for Food Science of Animal Resources 28(5): 535-42

Costa-Corredor, A., Serra, X., Arnau, J. and Gou, P. (2009) 'Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters', Meat Science 83: 390-7

Feiner, G. (2006) Meat Products Handbook. Practical science and technology. Sawston, Woodhead Publishing

Fulladosa, E., Serra, X., Gou, P. and Arnau, J. (2009) 'Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content', Meat Science 82: 213-18

Garcia-Garcia, E. and Totosaus, A. (2008) 'Low-fat sodium reduced sausages: effect of the interaction between locus bean gum, potato starch and κ-carrageenan by a mixture design approach', Meat Science 78: 406-13

Gimeno, O., Astiasaran, I. and Bello, J. (1998) 'A mixture of potassium, magnesium and calcium chlorides as a partial replacement of sodium chloride in dry fermented sausages', Journal of Agricultural and Food Chemistry46: 4372-5

Gou, P., Garcia-Gil, N., Fulladosa, E., Serra, X., Sala, X. and Arnau, J. (2009) 'Proposals for specific processes for dry-cured hams with reduced salt content' in Food Quality and Safety. Rome, TRUEFOOD Traditional United Europe Food: IRTA

Gou, P., Guerrero, L., Gelabert, J. and Arnau, J. (1996) 'Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin', Meat Science 42: 37-48

Gou, P., Morales, R., Serra, X., Guardia, M.D. and Arnau, J. (2008) 'Effect of a 10-day ageing at 30 °C on the texture of dry-cured hams processed at temperatures up to 18 °C in relation to raw meat pH and salting time', Meat Science 80: 1333-9

Haseth, T.T., Hoy, M., Kongsro, J., Kohler, A., Sorheim, O. and Egelandsadal, B. (2008)'Determination of sodium chloride in pork meat by computed tomography at different voltages', Journal of Food Science73: E333-9

Hong, G.-P., Ko, S.-H., Choi, M.-J. and Min, S.G. (2008) 'Effect of glucono-δ-lactone and κ-carrageenan combined with high pressure treatment on the physico-chemical propeties of restructured pork', Meat Science 79: 236-43

Hong, G.-P., Park, S.-H., Kim, Y.-Y. and Min, S.G. (2006) 'The effects of high pressure and various binders on the physico-chemical propieties of restructured pork meat',Asian-Australasian Journal of Animal Science19: 1484-9

Jeong, J.Y., Lee, E.S., Choi, J.H., Lee, J.Y., Kim, J.M., Min, S.G. et al. (2007) 'Variability in temperature distribution and cooking propieties of ground pork patties containing different fat level and with/ without salt cooked by microwave energy' Meat Science 75: 415-22

Jimenez-Colomenero, F., Cofrades, S., Lopez-Lopez, I., Ruiz-Capillas, C., Pintado, T. and Solas, M.T. (2010) 'Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the additionof konjac and seaweed', Meat Science84: 356-63.

Lai, V., Wong, P.-L. and Lii, C.-Y. (2000) 'Effects of cation propieties on sol-gel transition and gel propieties of κ-carrageenan' Journal of Food Science 65: 1332-7.

Lilic, S., Matekalo-Sverak, V. and Borovic, B. (2008) 'Possibility of replacement of sodium chloride by potassium chloride in cooked sausages - sensory characteristics and health aspects', Biotechnology in Animal Husbandry 24: 133-8

Matulis, R.J., McKeith, F.K., Sutherland, J.W. and Brewer, M.S (1995) 'Sensory characteristics of frankfurters as affected by fat, salt and pH', Journal of Food Science 60: 42-7

Muguerza, E., Gimeno, O., Ansorena, D. and Astiasaran, I. (2004) 'New formulations for helthier dry fermented sausages: a review', Food Science and Technology 15: 452-7

Puolanne, E. and Halonen, M. (2010) 'Theoretical aspects of water-holding in meat' Meat Science86: 151-165

Ruusunen, M., Simolin, M. and Puolanne, E. (2001) 'The effect of fat content and flavor enhancers on the perceived saltiness of cooked "bologna-type" sausages', Journal of Muscle Foods 12: 107-20

Ruusunen, M., Vainionpaa, J., Lyly, M., Lahteenmaki, L., Niemisto, M., Ahvenainen, R. and Puolanne, E. (2005) 'Reducing the sodium content in meat products: the effect of the formulation in low-sodium ground meat patties', Meat Science 69: 53-60

Ruusunen, M., Vainionpaa, J., Puolanne, E., Lyly, M., Lahteenmaki, L., Niemisto, M. and Ahvenainen, R. (2003) 'Physical and sensory propieties of low-salt phosphate-free frankfurters composed with various ingredients', Meat Science, 63: 9-16

Sheard, P.R., Hope, E., Hughes, S.I., Baker, A. and Nute, G.R. (2010) 'Eating quality of UK-style sausages varying in price, meat content, fat level and salt content', Meat Science 85: 40-6

Sheard, P.R., Taylor, A.A., Savage, A.W.J., Robinson, A.M., Richardson, R.I. and Nute G.R. (2000) 'Factors affecting the composition and amount of 'white exudate' from cooked bacon', Meat Science 59: 423-435

Tarté, R. (ed.) (2009) Ingredients in Meat Products: Properties, Functionality and Applications. New York, Springer

Troy, D.J., Crehan, C., Muller, A.-M. and Desmond, E. (2001) 'High pressure technology in the manufacture of minimally processed meat products' in Agriculture and Food Development Authority Final Report Research Report 47. Dublin, Agriculture and Food Development Authority

Warriss, P. (2006)'Meat Preservation and Processing' in Buncic, S. (ed.) Integrated Food Safety and Veterinary Public Health. Wallingford, CABI

Wood, F.W. (1966) 'The diffusion of salt in pork muscle and fat tissue', Journal of Science Food and Agriculture 17:138-40