| Autor: |
Fraqueza MJ; CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal.; Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), 1300-477 Lisboa, Portugal., Alfaia CM; CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal.; Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), 1300-477 Lisboa, Portugal., Rodrigues SS; CIMO-Centro de Investigação de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), 5300-253 Bragança, Portugal., Teixeira A; CIMO-Centro de Investigação de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), 5300-253 Bragança, Portugal. |
| Abstrakt: |
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. |
