# Healthcare Meat Products Are Fashionable--Consumers Love Fashion
## 2 Reduction of Sodium (Na) Content in Meat Products
\begin{table}
\begin{tabular}{l l l l l} \hline \hline _Trade Name\({}^{\text{\text{\textregistered}}}\)_ & **Substitute for NaCl** & _Application_ & **Effects** & **Reference** \\ \hline  & & Sodium glutamate and derivatives & & \\  & Glutamic & & & \\  & acid (E620); Monosodium glutamate & & & \\ / & (E621); Monopotassium glutamate & & & \\  & Calcium diglitamate (E623); Ammonium & & & \\  & glutamate (E624); Magnesium & & & \\  & diglitamate (E625). & & & \\ \hline  & & Guanylic acid (E626); Disodium & & \\  & guanylate & & & \\  & (E627); Dipotassium guanylate (E628); & & \\  & Calcium guanylate (E629); Inosinic acid & & & \\  & (E630); Disodium inosinate (E631); & & \\  & Dipotassium inosinate (E632), Calcium & & & \\  & inosinate (E633); Disodium & & & \\  & ribonucleucleotide (E634); Calcium & & & \\  & ribonucleucleotide (E635). & & & \\ \hline  & & & \\ _PansaltR\({}^{\text{\textregistered}}\)_ & & & \\ _AlsoSalR\({}^{\text{\textregistered}}\)_ & & & \\  & Argin; Taurine; Lysine, Glycine & _Taste enhancers_ & & \\  & & & \\  & & & \\  & & & \\  & & & \\  & & & \\ \hline / & & & \\  & Blend of KCl/glycine and & _Ralcuting the Na content_ & In fermented sausage, substitution of NaCl & \\  & K-lactate/glycine & _Ralcuting the Na content_ & reached 40\(\sim\)-70\%: significant flavor and & [99] \\ \hline _AscendR\({}^{\text{\textregistered}}\)_ & _Trehalose_ & _Masking agent_ & Masking agent without specific taste; Taste & [104] \\ \hline _Betrasalt\({}^{\text{\textregistered}}\)_ & Adenosine monophosphate (AMP) & & & [101] \\ \hline _Sub4 salt\({}^{\text{\textregistered}}\)_ & Sodium gluconate + NaCl + KCl & _Ralcuting the Na content (up to 50\% and 35\%, resp.)_ & Exibited no differences in flavor, texture, and color. Product safety and stability both showed same ability to control microbial, pH, and water activity. & [70,94] \\ \hline _Savoury Powder\({}^{\text{\textregistered}}\)_ & & & \\ _(SP)_ & _LuctoSalt Opti_ & _Whey and derivatives_ & _Aroma_ & \(SP\) didn’t enable sufficient ionic strength & [70,105] \\ _Taste\({}^{\text{\textregistered}}\)_ & & & \\  & & & \\  & & & \\  & & & \\  & & & \\  & & & \\  & & & \\  & & & \\  & & & \\  & & & \\ \hline / & Soy sauce & _Ralcuting the Na content_ & Replace salt with brewed soy sauce up to & \\  & & & 50\%, 17\%, and 29\%, respectively, without & \\  & & & \\  & & & significant effect on taste and delicacy. & \\ \hline _Koji-Aji\({}^{\text{\textregistered}}\)_ & Yeast extracts & _Savory sensoning_ & Decrease of pH values is much faster during & \\  & & & storage; Final a\({}_{\text{w}}\) values of the products is significantly lower. & [104] \\ \hline  & & & Cover the bitter flavor of KCl and reduce & \\  & & NaCl content. Autolysates have a strong & \\  & & broth flavor, which may not be appreciated in & \\ _Aromil\({}^{\text{\textregistered}}\)_ & Yeast autolysates & _Taste enhancers_ & \\  & & & \\  & & & \\  & & & been connected with possible health & \\  & & & implications: hyperactivity, sickness, and & \\  & & & migraines. & \\ \hline / & Hydrolyzed vegetable protein & An additional ingredient in the product & [42] \\  & & & formulation. & \\ \hline \hline \end{tabular}
\end{table} 
Table 1: \(Cont.\)Therefore, the reduction of the sodium content in meat products can be achieved by different procedures: (1) by reducing the amount of added NaCl; (2) replacing a part of NaCl with other salts [120]; (3) using flavor enhancers and masking agents [54]; (4) a combination of the mentioned procedures [121]; (5) adding herbs and spice extracts to meat products [122,123]; (6) optimization of the physical form of the salt [124], and (7) alternative processing techniques [125]. For centuries, such products were used in nutrition as an important source of protein, energy, and other nutrients. Because of the high availability of fresh meat, over the past decades, meat products have been valued more for their sensory characteristics which depend on the protein/fat/water ratio, the use of non-meat ingredients (salt, nitrates, phosphates, etc.