European consumers may soon benefit from healthier, high-quality dried meat products with reduced salt content through an innovative salting process.
The high salt content of the European diet, which is about twice that recommended by the World Health Organization (WHO), has become a major public health concern. As salt is important for preserving dry-cured foods like cold meats, it is not possible to eliminate it completely. Salt content can, however, be reduced without affecting taste or antimicrobial activity.
Further details: Reducing salt in dried meats