Please use this identifier to cite or link to this item:
http://nopr.niscair.res.in/handle/123456789/9426| Title: | Low-Salt Meat Products as Health Food |
| Authors: | Sahoo, J Sajala, K S S Kumar, Manish |
| Keywords: | Low-salt meat products;Health food;Sodium chloride;Salt replacers |
| Issue Date: | Aug-2004 |
| Publisher: | CSIR |
| IPC Code: | Int. cl.7— A23J3/00, A23L1/31, A23L1/318, A23B4/02, A23B4/023 |
| Abstract: | Vegetarian food is recommended for those who have problem of hypertension. However, if meat is consumed then reduction of sodium chloride i.e. low-salt content is suggested in producing processed meat products. In this paper attempts are made to have detailed review on the aspects of physiological role of sodium chloride in processed meats, salt replacers and their effect on the quality of meat products. |
| Page(s): | 309-318 |
| URI: | http://hdl.handle.net/123456789/9426 |
| ISSN: | 0975-1092 (Online); 0972-592X (Print) |
| Appears in Collections: | NPR Vol.3(4) [July-August 2004] |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| NPR 3(4) 309-318.pdf | 283.38 kB | Adobe PDF | View/Open |
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