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• W4245011878 abstract "In the last decade, an increasing number of countries have implemented various initiatives to reduce the use of sodium salt in the food industry. A successful example is the United Kingdom, where salt reduction strategies followed a double approach via: (i) food reformulation, by working with all sectors of the food industry and (ii) increasing awareness through public campaigns. According to the Department of Health, in 2012 NaCl intake in the United Kingdom has decreased from 9.5 to 8.1 g/day since 2005. In Ireland, between the years 2003 and 2011, NaCl was reduced by up to 18% in white bread, 20% in wholemeal bread, 25% in canned and dried soups, 19% in potato crisps, and to 45% in breakfast cereals (Inguglia et al., 2017). In early 2014 the FSA published revised salt targets for 2017, in most cases the NaCl levels did not change (see Table 7.1). The long-term goals for sodium reduction set out by the US FDA are shown in Table 7.2. As a result of the ongoing campaign by public health authorities, this chapter re-examines the functions of NaCl in meat and poultry products and the effects a reduction in NaCl has on these products and gives an update on the chapter written in 2004. As with the previous chapter, this will include the effects NaCl has on flavour, texture and processing characteristics, and the critical issues when reducing NaCl. The current levels of NaCl in meat and poultry products will also be examined and details of low or reduced NaCl products that are on the market will be discussed. An outline of the ingredients and processes available to manufacturers to produce low- and/or reduced NaCl products will be addressed and finally future trends in reducing NaCl in meat and poultry products will be examined." @default.
• W4245011878 created "2022-05-12" @default.
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• W4245011878 date "2019-01-01" @default.
• W4245011878 modified "2023-09-27" @default.
• W4245011878 title "Reducing salt in meat and poultry products" @default.
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• W4245011878 doi "https://doi.org/10.1016/b978-0-08-100890-4.00007-x" @default.
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