The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami

Sodium chloride (NaCl) is a multi-functional ingredient used to inhibit microbial growth and to ensure good texture and taste in processed meat. This study showed how moderately (22–25%) and greatly (43–50%) reduction of NaCl affected yield, sensory quality and microbial growth in hotdog sausages, b...

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