# Healthcare Meat Products Are Fashionable--Consumers Love Fashion
## 2 Reduction of Sodium (Na) Content in Meat Products
The lowest cooking losses were found when the NaCl content was reduced using the highest levels of TPPNa (T2, T4, T6, and T9). Formulations with higher amounts of TPPNa and TKPP (T2, T3, and T6) had the highest values for hardness, cohesiveness, and chewiness. Taking into account the differences in thiobarbituric acid reactive substances (TBARS) values between treatments and all the results presented in this study, CaCl\({}_{2}\) had the greatest oxidative capacity and impact on the lipid profile, compared to NaCl and KCl. Within one study, an evaluation was performed on the effects of partial replacement of NaCl with mixtures of CaCl\({}_{2}\), MgCl, and KCl on changes in the quality of emulsified sausages prepared from pork, with reduced fat content [78]. All salt mixtures increased the proportion of red color (\(p<0.001\)) and decreased the proportion of yellow color (\(p<0.001\)) during the storage period. Replacing 15% NaCl with MgCl\({}_{2}\) favorably affected texture and chewiness, but negatively affected lipid oxidation after a five-week chilling period. In sausage samples in which NaCl was partially replaced by 5% CaCl\({}_{2}\), no quality improvements were detected, despite their highest ionic strength. Sausages modified with a mixture of all chloride salts (replacing 70% NaCl: 5% CaCl\({}_{2}\), 15% MgCl\({}_{2}\) and 50% KCl) did not have an acceptable sensory quality at the beginning of cooling (\(p<0.01\)). However, this decreased during the three weeks of storage (\(p<0.05\)). Apart from this modified formulation, mixtures with one or two other substitutes for NaCl (CaCl\({}_{2}\), MgCl\({}_{2}\), and KCl) are an acceptable partial replacement of NaCl in the manufacturing of emulsified sausages with reduced fat content, as their quality remains unchanged. When assessing trout production analysis parameters, either in natural or controlled production conditions, it was established that it is possible to replace NaCl with KCl. Sensory properties of trout were acceptable with NaCl replaced by KCl to 15% [79]. Based on their previous research [80], it was revealed that there is a continued interest in the application of various Na reduction technologies in various meat products. Previous research on the use of traditionally cooked soy sauce (SS) and fermented flavor enhancer (NFE) shows that they are effective as ingredients that enable the reduction of the Na content. However, their ability to produce similar results in different meat products with different requirements (e.g., taste and functionality) for NaCl has not been sufficiently elucidated. No differences (\(p>0.05\)) were observed in the overall palatability of bacon at 30% (SS and NFE) and 50% (SS) reductions containing KCl, as well as for the overall palatability of beef (NFE) and boneless ham (SS) with a reduction of 30%, using SS or NFE, as a procedure to reduce the NaCl content. Results for saltiness were not significantly altered (\(p>0.05\)) when the NaCl content of bacon, beef, and boneless ham was reduced by 30%, while a reduction in palatability (_p_ < 0.05) was observed in summer sausage containing SS and NFE. The results showed that SS and NFE are suitable ingredients for reducing the Na content of meat products and that each product has unique and variable sensory property responses, which must be taken into account. The production of salami with a low sodium content using salt substitutes (KCl and CaCl\({}_{2}\)) can be effectively carried out with no risk to the main sensory attributes [81]. A salt content of up to 1.4% NaCl determined in cooked sausages and 1.75% in lean meat was sufficient to produce a thermostable gel, with acceptable saltiness and firmness, WBC and fat retention [64]. If the protein content increases (e.g., in lean meat), the feeling of saltiness in meat products decreases, and the opposite correlation occurs in the case of an increase in fat content and the perception of saltiness. The required NaCl content for acceptable gel firmness depends on the product formulation.