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Jiang-Xue Kong

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Review Open access Aug 2026

Research Progress on Sodium Reduction Strategies for Meat Products

Sodium chloride (NaCl) serves multiple functions in meat product processing, including flavor enhancement, preservation, and texture regulation. However, excessive sodium intake significantly increases the risks of chronic diseases, including cardiovascular disease, hypertension, and gastric cancer. Globally, sodium in...

Qian Lu, Pei-Tong Li, Jiang-Xue Kong et al. · 0 citations

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