Reducing sodium intake from meat products
Top Cited Papers
- 3 March 2005
- journal article
- review article
- Published by Elsevier
- Vol. 70 (3) , 531-541
- https://doi.org/10.1016/j.meatsci.2004.07.016
Abstract
No abstract availableKeywords
This publication has 64 references indexed in Scilit:
- Reducing the sodium content in meat products: The effect of the formulation in low-sodium ground meat pattiesMeat Science, 2005
- Quantification of salt concentrations in cured pork by computed tomographyMeat Science, 2004
- Generation of flavour compounds in fermented sausages—the influence of curing ingredients, Staphylococcus starter culture and ripening timeMeat Science, 2003
- Impact of salt, phosphate and temperature on the effect of a transglutaminase (F XIIIa) on the texture of restructured meatMeat Science, 1995
- Effect of water and salt content on protein solubility and water retention of meat preblendsMeat Science, 1990
- Effect of sodium chloride concentration on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beefMeat Science, 1989
- Effects of salt reduction on the rheological and gelation properties of beef, pork and poultry meat battersMeat Science, 1989
- Salt-induced swelling of meat: The effect of storage time, pH, ion-type and concentrationMeat Science, 1986
- On the mechanism of water holding in meat: The swelling and shrinking of myofibrilsMeat Science, 1983
- Salt, volume and the prevention of hypertension.Circulation, 1976