Possibility of salt reduction in dry meat

Excessive sodium intake is widely recognized as a major risk factor for essential hypertension and is associated with a range of adverse health outcomes. According to the World Health Organization, non-communicable diseases represent one of the leading causes of premature mortality worldwide. In response, a global target has been established to reduce population sodium intake by up to 30% by 2025. Meat products constitute a significant source of dietary sodium, particularly fermented sausages and dry-cured meat products. In these products, in addition to low processing and storage temperatures, sodium chloride plays a crucial role as a primary hurdle inhibiting microbial growth and preventing spoilage. Consequently, sodium reduction in such products presents a considerable technological and safety challenge. This is primarily due to the absence of thermal processing, which may increase the risk of microbial proliferation and compromise product safety. This paper examines the potential strategies for sodium reduction in dry-cured meat products, with particular emphasis on microbiological safety, as well as the associated chemical and sensory changes.