ABSTRACT
This chapter summarizes the available strategies for salt reduction in the processing of meat products. Member states have been supported by the WHO for the development, implementation, and monitoring of salt reduction strategies. In 2014, there were 75 countries with national salt reduction strategies, more than double that in 2010. Salt reduction in dry-fermented sausages was reported to increase lipolysis and also to exert a higher oxidation rate and rancid aroma generation. Terms like salt reduction or low salt content in foods and drinks have been the object of regulation in many countries in order to clarify the market and avoid confusion to the consumers. The European Union issued Regulation EC 1924/2006 on nutrition and health claims made on foods. The consumption of meat products may represent up to 30" of the total dietary sodium intake, and there is a clear trend toward its reduction.
