Tara Gum and Potato Starch Mixtures as a Strategy for Maintaining the Quality of Low Sodium Pork Meat Products
Reducing sodium chloride in meat products is essential for improving their nutritional profile but often impairs technological and sensory quality. This study evaluated the effects of sodium reduction on pork meat products formulated with a fixed potato starch–tara gum system. Model products with varying NaCl levels (0...