ArticleFoods (Basel, Switzerland)2022
The Risk of Salt Reduction in Dry-Cured Sausage Assessed by the Influence on Water Activity and the Survival of
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
8 citing papers in PubMed, 24 citations in OpenAlex.
- High-Throughput Amplicon Sequencing Microbial Communities and Volatile Flavour Compounds of Naturally Air-Dried Yak Jerky from Two Regions of Xizang.Microorganisms · 2026Article
- Current Innovations in Meat Fermentation with a View to Producing More Sustainable, Healthier and Safer Products.Foods (Basel, Switzerland) · 2026Review
- Effect of Storage Temperature on Sliced Vacuum-Packed Dry-Cured Portuguese Sausage (Foods (Basel, Switzerland) · 2026Article
- A Heatmap-Based Risk-Benefit Assessment of Traditional and Processed Meat Products.Foods (Basel, Switzerland) · 2026Review
- Effects of Controlled Water Activity on Microbial Community Succession and Flavor Formation in Low-Salt Chili Mash Fermentation.Foods (Basel, Switzerland) · 2026Article
- Application ofInternational journal of food science · 2025Article
- The Effect of the Improvement Technology on the Quality of Midu Pork Roll.Foods (Basel, Switzerland) · 2022Article
- Strategies to Reduce Salt Content and Its Effect on Food Characteristics and Acceptance: A Review.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
Abstract
Water activity (aw) is the main hurdle for microbial control in dry-cured sausages. The aw can be influenced by drying or adding electrolytes or humectants. Dry-cured meat products are partially dried, which, together with added salt, results in safe aw values. Currently, there is a trend to reduce salt in meat products, which can compromise the preservation process. The present work aims to evaluate the influences of added salt levels (1% or 3%) and the use or omission of phosphates and wine on the aw of a dry-cured sausage, and to evaluate the possibility of estimating the aw from the moisture loss and the behavior of
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.