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

Acknowledgment

The authors gratefully acknowledge the European Community for financial participation under the Sixth Framework Programme for Research, Technological Development and Demonstration Activities, under the Integrated Project Q-PORKCHAINS FOOD-CT-2007-036245

The authors also like to thank Eero Puolanne, Elena Fulladosa, Jacint Arnau, Maria Vada-Kovacs, Barbara Tornimbene and Nikolaos Dadidos for their help and contribution.

Disclaimer

The views expressed in this publication are the sole responsibility of the author(s) and do not necessarily reflect the views of the European Commission. Neither the European Commission nor any person acting on behalf of the Commission is responsible for the use, which might be made of the information. The information in this document is provided as is and no guarantee or warranty is given that the information is fit for any particular purpose. The user thereof uses the information at its sole risk and liability.