[go: up one dir, main page]

Lilić et al., 2015 - Google Patents

SALT REDUCTION IN MEAT PRODUCTS–BETTER AND HEALTHIER FUTURE

Lilić et al., 2015

View PDF
Document ID
3347088410599422778
Author
Lilić S
Vranić D
Publication year
Publication venue
NEW PERSPECTIVES AND CHALLENGES OF SUSTAINABLE LIVESTOCK PRODUCTION

External Links

Snippet

Salt is the primary source of sodium and increased consumption of sodium is associated with hypertension and increased risk of heart disease and stroke and several other disorders. Sodium intake is much more than recommended daily intake and often exceeds …
Continue reading at www.researchgate.net (PDF) (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF

Similar Documents

Publication Publication Date Title
Petit et al. Salt intake from processed meat products: Benefits, risks and evolving practices
Durack et al. Salt: a review of its role in food science and public health
Verma et al. Low-sodium meat products: retaining salty taste for sweet health
Elias et al. The role of salt on food and human health
Dahl et al. The iodine content of Norwegian foods and diets
Jinap et al. Reduction of sodium content in spicy soups using monosodium glutamate
Konikowska et al. Trace elements in human nutrition
EP0156166A1 (en) Milk-meat products
Lilić et al. Salt reduction in meat products–challenge for meat industry
Gehring Meat and health
Pearson et al. Salt—Its use in animal products—A human health dilemma
Parniakov et al. Current and future strategies to reduce salt consumption
Sharma et al. Comparative quality assessment of meat nuggets prepared from meat of different food animals
CN105266063A (en) Curried beef steak
Arularasan et al. Recieps for the Mesogastropod-Strombus canarium
Lilić et al. SALT REDUCTION IN MEAT PRODUCTS–BETTER AND HEALTHIER FUTURE
Hidayah et al. The Analysis of Saturated Fat, Sodium, Protein Intake and Body Mass Index on the Occurrence of Hypertension in the Elderly in Semarang Regency
CN101524157A (en) Method for braising chicken with durian
Proietto Body weight regulation: Essential knowledge to lose weight and keep it off
Handique et al. Effects of foxtail millet flour (Setaria italica) on the proximate composition, texture profile, colour profile and microbiological qualities of duck meat sausages
Gupta et al. Two white enemies: salt and sugar
Sharma Meat Products with Low Salt/Sodium
RU2794764C1 (en) Jerky
Shai et al. Effects of partial sodium chloride replacement with other chloride salts on the physical and sensory properties of turkey frankfurters
Lilic et al. Salt and sodium content in dry fermented sausages and dried meat in Serbia