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Strategies to Reduce Salt Content: PDO and PGI Meat Products Case

2024Journal article Open access
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dc.contributor.authorFraqueza, Maria J.
dc.contributor.authorAlfaia, Cristina Mateus
dc.contributor.authorRodrigues, Sandra
dc.contributor.authorTeixeira, Alfredo
dc.date.accessioned2024-10-10T13:19:32Z
dc.date.available2024-10-10T13:19:32Z
dc.date.issued2024
dc.description.abstractThe 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.pt_PT
dc.description.sponsorshipWe thank project UIDB/00276/2020 (CIISA), and LA/P/0059/2020 (Lab4Animals), supported by National Funds through FCT-Foundation for Science and Technology.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFraqueza, 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. 1-15pt_PT
dc.identifier.doi10.3390/foods13172681pt_PT
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/30403
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationCentre for Interdisciplinary Research in Animal Health
dc.relationAssociate Laboratory for Animal and Veterinary Sciences
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSaltpt_PT
dc.subjectMeat productspt_PT
dc.subjectProtected designationspt_PT
dc.titleStrategies to Reduce Salt Content: PDO and PGI Meat Products Casept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCentre for Interdisciplinary Research in Animal Health
oaire.awardTitleAssociate Laboratory for Animal and Veterinary Sciences
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00276%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0059%2F2020/PT
oaire.citation.endPage15pt_PT
oaire.citation.issue17pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume13pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameRodrigues
person.familyNameTeixeira
person.givenNameSandra
person.givenNameAlfredo
person.identifier958487
person.identifier.ciencia-id651F-D964-32E1
person.identifier.ciencia-id2A1A-FF0C-185B
person.identifier.orcid0000-0003-3301-1729
person.identifier.orcid0000-0003-4607-4796
person.identifier.ridC-6486-2008
person.identifier.ridG-4118-2011
person.identifier.scopus-author-id14048942500
person.identifier.scopus-author-id56195849200
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication684ab6a0-e3ea-4b6e-9874-d20d71e2a3f5
relation.isAuthorOfPublication27cc89a2-6661-4d8d-a727-21109c04a74e
relation.isAuthorOfPublication.latestForDiscovery684ab6a0-e3ea-4b6e-9874-d20d71e2a3f5
relation.isProjectOfPublication3e216a66-08c8-4c09-9f02-7844e434a911
relation.isProjectOfPublication12150547-7fbb-441e-a163-72c01b084002
relation.isProjectOfPublication.latestForDiscovery3e216a66-08c8-4c09-9f02-7844e434a911

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