Open AccessResearching the possibility of production of dried porcine meat with decreased quantity of salt
Author(s) -
Slobodan Lilić,
Dragica Karan,
Dejan Vidanović
Publication year - 2004
Publication title -
biotechnology in animal husbandry/biotechnology in animal husbandry
Language(s) - English
Resource type - Journals
eISSN - 2217-7140
pISSN - 1450-9156
DOI - 10.2298/bah0404085l
Subject(s) - food science , ripening , processed meat , chemistry , cooked meat , sodium , salt (chemistry) , sodium salt , organic chemistry , inorganic chemistry
When manufacturing dried meat products the meat is usualy being conserved with 5-7% salt what results in a pretty high quantity of NaCl in end products (6-11%), and therefore sodium which is one of the major causes of hypertension nowadays. Data regarding the quantity of NaCl in end products are different. In hams at the end of ripening quantity of NaCl is 3,5-11,6% depending on whether the piece of meat was taken from middle or outer part. Dried meat from China usually has 7,6% NaCl (10). After brining and ripening the meat dried with 600g salt/10 kg meat has about 5,47- 9,75% NaCl. Although the presence of salt is important factor in conserving meat products modern trends in nutrition show that this quantity needs to be decreased for many reasons. Increased intake of NaCl, that is sodium, can be harmful to human health, in the first place because of hypertension, which together with smoking and increased level of glucose and cholesterol in blood promotes the development of cardiovascular diseases and renal insufficiency.