Low-salt meat(salt content<2%)is gaining popularity for its lower health risks,while the food industry faces technical challenges in improving its quality.Twenty-one studies involving meat quality improvement measu...Low-salt meat(salt content<2%)is gaining popularity for its lower health risks,while the food industry faces technical challenges in improving its quality.Twenty-one studies involving meat quality improvement measures in low-salt meat products were included in this meta-analysis.The outcomes of these studies were assessed to derive conclusions about their effects on meat hardness and cooking losses.The results demon-strated that higher power ultrasound treatments(300-1500 W)significantly increased the hardness of low-salt meat,while a similar outcome was also achieved by low-strength(50-200 MPa)high-pressure processing(HPP)treatment,which was beneficial for alleviating the undesirable too-soft texture of the low-salt meat products.Furthermore,when salt reduction was greater than 50%,the application of ultrasonic treatment.and HPP of 50-200 MPa significantly reduced the cooking losses,and the addition of hydrocolloids also increased the cooking yield of the salt-reduced meat products.Among all the interventions,HPP exhibited the most significant effects in low-salt meat quality improvement,which warrants future studies on the combination of this method with salt reduction strategies in the reduction of salt content in processed meat products.展开更多
文摘Low-salt meat(salt content<2%)is gaining popularity for its lower health risks,while the food industry faces technical challenges in improving its quality.Twenty-one studies involving meat quality improvement measures in low-salt meat products were included in this meta-analysis.The outcomes of these studies were assessed to derive conclusions about their effects on meat hardness and cooking losses.The results demon-strated that higher power ultrasound treatments(300-1500 W)significantly increased the hardness of low-salt meat,while a similar outcome was also achieved by low-strength(50-200 MPa)high-pressure processing(HPP)treatment,which was beneficial for alleviating the undesirable too-soft texture of the low-salt meat products.Furthermore,when salt reduction was greater than 50%,the application of ultrasonic treatment.and HPP of 50-200 MPa significantly reduced the cooking losses,and the addition of hydrocolloids also increased the cooking yield of the salt-reduced meat products.Among all the interventions,HPP exhibited the most significant effects in low-salt meat quality improvement,which warrants future studies on the combination of this method with salt reduction strategies in the reduction of salt content in processed meat products.
