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.
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