Effect of sodium chloride replacement on some characteristics of fermented sausages

Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium content

Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content

Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles

The influence of meat pH on mechanical and sensory textural properties of dry-cured ham

Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate