@article{article_1495664, title={Strategies for Reducing Salt in Meat Products}, journal={Alpha Journal of Engineering and Applied Sciences}, volume={2}, pages={57–76}, year={2024}, DOI={10.70988/ajeas.1495664}, author={Ercoşkun, Hüdayi and Bayrakçeken Nişancı, Fatma}, keywords={Reduced Salt in Meat Products, Salt Reduction, Health}, abstract={Meat and meat products stand as pillars of nutrition, offering essential nutrients for a balanced diet. However, the high salt content in processed meat raises concerns regarding excessive sodium intake and its associated health risks, such as hypertension and cardiovascular diseases. Addressing this issue necessitates reducing salt levels in processed meats while preserving their taste and quality. This article investigates the global and Turkish trends of elevated salt consumption, particularly driven by processed food intake. Given that meat products are significant contributors to dietary salt, various strategies have emerged to mitigate salt content without compromising flavor or quality. Through a comprehensive exploration of the health impacts of salt and innovative salt reduction methods in processed meat products, this article sheds light on the critical balance between health considerations and sensory preferences. By understanding and implementing effective salt reduction strategies, stakeholders can contribute to promoting healthier dietary habits without sacrificing the enjoyment and nutritional benefits of meat products.}, number={3}, publisher={Cankiri Karatekin University}