Food and Fermentation Industries >

2010 , Vol. 36 >Issue 02: 163 - 167

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.02.023

Food and Fermentation Industries

Recent Advances of Low-fat Sodium-reduced Processed Meat Products

  • Hao Hongtao ,
  • Zhao Gaiming ,
  • Li Miaoyun ,
  • Liu Yanxia ,
  • Yang Huanhuan
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Online published: 2010-02-25

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Abstract

A comprehensive review was made on the kinds,characteristics and research development of low-fat sodium-reduced processed meat products.The impact of appearance,texture,taste and flavor of the meat was discussed.This can be the references to the research and development of low-fat sodium-reduced processed meat products.

Key words： fat substitution; sodium salt substitution; processed meat products

Cite this article

Hao Hongtao , Zhao Gaiming , Li Miaoyun , Liu Yanxia , Yang Huanhuan . Recent Advances of Low-fat Sodium-reduced Processed Meat Products[J]. Food and Fermentation Industries, 2010 , 36(02) : 163 -167 . DOI: 10.13995/j.cnki.11-1802/ts.2010.02.023

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