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
Series/Report no.: Int. cl.7A23J3/00, 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.
Description: 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]

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