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Advisor(s)
Abstract(s)
The reduction of sodium chloride (NaCl) content, commonly known as salt, in processed
meat products is one of the objectives of health organizations and government authorities to achieve
healthier products. This reformulation of traditional meat products with protected designations poses
more constraints, as they have a more consolidated quality image and less margin for change, since
consumers appreciate the products for their unique sensory characteristics. The aim of this work is
to present some of the strategies that have been explored to obtain meat products with low sodium
content. Information related to the characteristics of traditional meat products with quality marks and
geographical indications in different studies is discussed in opposition to the information recorded
in their product specifications. It was found that the product specifications of meat products with
Portuguese Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) show
a wide variation in the NaCl content, much higher than the recommended values. Thus, one of the
requirements to be implemented will be the parameterization of NaCl levels and their monitorization
by control and certification organizations as a way to ensure product quality. It is also urgent to
examine whether healthy innovation strategies may affect the quality of traditional PDO or PGI meat
products and whether they can be included in the respective product specifications.
Description
Keywords
Salt Meat products Protected designations
Pedagogical Context
Citation
Fraqueza, Maria João; Alfaia, Cristina Mateus; Rodrigues, Sandra Sofia; Teixeira, Alfredo (2024). Strategies to Reduce Salt Content: PDO and PGI Meat Products Case. Foods. ISSN 2304-8158. 13:17, p. 1-15
Publisher
MDPI