ReviewFoods (Basel, Switzerland)2022
Microbiological Safety and Shelf-Life of Low-Salt Meat Products-A Review.
Review 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 20 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
The trial behind it
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
20 citing papers in PubMed.
- Formulation and Ripening Duration of Italian-Style Ostrich Salami: Impact on Physicochemical Quality and Sensory Traits.Foods (Basel, Switzerland) · 2026Article
- Investigation of Chemical and Processing Hurdle Impacts upon Microbial Control and Physicochemical Quality of Manufactured Pepperoni Products.Foods (Basel, Switzerland) · 2026Article
- Exopolysaccharide-rosmarinic acid complex as a phosphate replacer: dual improvement of oxidative stability and gel properties in myofibrillar proteins.Food chemistry: X · 2026Article
- The Impact of Chlorogenic Acid Liposomes Dip-Coating on the Physicochemical Quality and Microbial Diversity of Low-Salt Cured Fish During Refrigerated Storage.Foods (Basel, Switzerland) · 2026Article
- Repeated Cycles of Freeze-Thaw Storage Influence the Dynamics of Bacterial Communities and the Prevalence of Pathogens in Mutton.Current microbiology · 2025Article
- Alkaline Amino Acids for Salt Reduction in Surimi: A Review.Foods (Basel, Switzerland) · 2025Review
- Enhancing the Quality of Traditional Indonesian Shrimp Paste (Foods (Basel, Switzerland) · 2025Article
- Biosourcing and optimization of fungal lipase production from cheap agro waste via solid state fermentation.Scientific reports · 2025Article
- Integrating Metagenomic and Culture-Based Techniques to Detect Foodborne Pathogens and Antimicrobial Resistance Genes in Malaysian Produce.Foods (Basel, Switzerland) · 2025Article
- Application ofInternational journal of food science · 2025Article
- Multispectroscopic and computational insights into amyloid fibril formation of alpha lactalbumin induced by sodium hexametaphosphate.Scientific reports · 2024Article
- The Nutri-Score Scale-A Tool for Assessing the Nutritional Quality of Processed Meat Products Available on the Polish Market.Nutrients · 2024Article
- Microbial landscape of cooked meat products: evaluating quality and safety in vacuum-packaged sausages using culture-dependent and culture-independent methods over 1 year in a sustainable food chain.Frontiers in microbiology · 2024Article
- Article
- Brine-ProcessedLife (Basel, Switzerland) · 2023Article
- Combined Effect of Acid Whey Addition and Ultrasonic Treatment on the Chemical and Microbiological Stability of Lamb Stuffing.Foods (Basel, Switzerland) · 2023Article
- The Kraft Heinz Company global nutrition targets for the innovation and reformulation of food and beverages: Current and future directions.Frontiers in nutrition · 2023Article
- Use of two autochthonous bacteriocinogenic strains as starter cultures in the production ofCurrent research in food science · 2023Article
- Effect of Ultrasound Combined with Glycerol-Mediated Low-Sodium Curing on the Quality and Protein Structure of Pork Tenderloin.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
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
Abstract
Salt is widely employed in different foods, especially in meat products, due to its very diverse and extended functionality. However, the high intake of sodium chloride in human diet has been under consideration for the last years, because it is related to serious health problems. The meat-processing industry and research institutions are evaluating different strategies to overcome the elevated salt concentrations in products without a quality reduction. Several properties could be directly or indirectly affected by a sodium chloride decrease. Among them, microbial stability could be shifted towards pathogen growth, posing a serious public health threat. Nonetheless, the majority of the literature available focuses attention on the sensorial and technological challenges that salt reduction implies. Thereafter, the need to discuss the consequences for shelf-life and microbial safety should be considered. Hence, this review aims to merge all the available knowledge regarding salt reduction in meat products, providing an assessment on how to obtain low salt products that are sensorily accepted by the consumer, technologically feasible from the perspective of the industry, and, in particular, safe with respect to microbial stability.
Indexed as
Identifiers
What Socratic holds
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.