Blesa, E., Alino, M., Barat, J.M., Grau, R., Toldra, F. and Pagan, M.J. (2008) Microbiology and Physico-Chemical Changes of Dry-Cured Ham during the Post-Salting Stage as Affected by Partial Replacement of NaCl by Other Salts. Meat Science, 78, 135-142.

has been cited by the following article:

• TITLE: Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge

  AUTHORS: Hassan Safa, Stéphane Portanguen, Pierre-Sylvain Mirade

  KEYWORDS: Sodium, Saturated Fatty Acids, Nitrite, Dry-Fermented Sausage, Dry-Cured Ham

  JOURNAL NAME: Food and Nutrition Sciences, Vol.8 No.4, April 27, 2017

  ABSTRACT: The curing of meat is a conservation technique widely used since ancient times to prolong shelf-life. It consists in exposing meat to a mixture of sodium chloride and nitrate/nitrite. Sodium chloride affects the flavor, texture and shelf-life of meat products. Animal fat mainly affects the flavor and texture, and nitrate and nitrite affect the color and flavor, and give cured meat products their typical aroma. Excessive intake of sodium has been linked to arterial hypertension and increased risk of cardiovascular diseases. Excessive intakes of saturated fatty acids in pork fat, and also of nitrite, have been identified as factors promoting some cancers. There is consequently an increasing consumer demand to reduce these ingredients in processed meat and so develop healthier cured meat products. This paper reviews how and to what extent sodium, animal fat rich in saturated fatty acids, and nitrite contents can be reduced in the production of dry-cured hams and dry-fermented sausages.