# Healthcare Meat Products Are Fashionable--Consumers Love Fashion
## 2 Reduction of Sodium (Na) Content in Meat Products
), preservation procedures, and their interactions [126]. As was pointed out in Section 1, fat (fatty tissue) plays a very important role in the quality of meat products. This is especially pronounced in products where fatty tissue is ground together with meat, mixed with non-meat ingredients (salt, additives, spices), and subjected to different procedures to produce:  
* Dry-fermented sausages: fermented, sometimes smoked sausages dried in cold air (10-25 \({}^{\circ}\)C)
* Emulsified sausages (frankfurters, mortadella): heat-treated finely comminated meat products
* Fresh, minced meat products (burgers, patties, fresh sausages) which are intended for heat treatment (e.g., grill, barbecue) before consumption. Dry-fermented sausages have been produced for centuries with numerous national and local variants worldwide highly valued for their specific sensory characteristics [27]. They are made by simultaneously grounding and mixing meat and fatty tissue of various animals with salt, sugar and different additives and spices. Once such a mixture is obtained, it is stuffed into natural and/or artificial permeable casings of different diameters, after which it undergoes fermentation and ripening in ambient or controlled conditions for a period of several weeks or months [127]. Initially, the mixture contained between one quarter and one third fatty tissue, which increased to 40% after drying [32] or even up to 50% in some traditional variants [33; 128]. Flavor, texture, mouthfeel, and juiciness are highly correlated to the amount of fatty tissue, as well as to continuous and uniform drying [129]. Moreover, fatty tissue usually contains a high amount of SFA, and during mincing and ripening it is easier to cut and more difficult to melt. This leads to better binding of meat and fat parts, and obtained products are oxidatively stable [32]. Emulsion-type sausages (frankfurters, mortadella, etc.) are prepared by communicating and mixing meat and fatty tissue with water and other non/meat ingredients (salt, phosphates, spices, etc.) filled into casings. After cooking (70-75 \({}^{\circ}\)C in the thermal center), they are packed and cold-stored for several weeks. The formulation and stability of the emulsion affects the technological and sensory properties of products, as determined by the protein/fat/moisture ratio and by the content of used ingredients [64]. Fat content in the emulsion-type sausages could be up to 30% [130] and is very important for the formation and stabilization of meat emulsions, and thus for the sensory properties of emulsion-type sausages, such as color, texture, flavor, juiciness, and mouthfeel [131]. Fresh meat products, such as burgers, patties, and fresh sausages, are intended for heat treatment (e.g., grill, barbecue) before consumption. They are produced by mincing and mixing meat, fatty tissue and other non-meat ingredients. Afterward, they can be filled into natural casings (fresh sausages) or shaped (burgers), and then cold stored for several days or freeze stored for several months. Burgers and other beef patty-type products can contain from 20% to 30% of fat [132]. Fat is also significant for the sensory quality because it affects the appearance, cooking loss and deformation ratio during grilling, texture, aroma [132]. In view of the above, it appears that only a partial reduction or replacement of fatty tissue in meat products can be done. However, it poses a challenge as it necessitates the creation of a product with enhanced functional properties and the same or imperceptibly changed sensory qualities [32]. This leads into two strategies:  
1. The reduction of fat content through a decrease in the amount of fatty tissue in the initial mixture and/or replacement with non-lipid replacers. 2. Partial fatty tissue replacement with oils rich in PUFA and a simultaneous reduction of the amount of fatty tissues.