THE EFFECT OF REDUCING SALT IN PASTRAMI PRODUCTION ON QUALITY AND INVESTIGATION OF ALTERNATIVE APPLICATIONS TO SALT

Abstract

Pastrami is a meat product obtained by subjecting all the muscles extracted from certain parts of cattle and buffalo carcasses to various processes and made ready for consumption by cutting into thin slices. Salt brought together with pastrami in the curing step dissolves functional myofibrillar proteins, increasing the water holding capacity and binding properties of proteins as well as its concentration-dependent bacteriostatic effect, plays a critical role in establishing microbial stability in pastrami. On the other hand, the consumption of table salt, which is desired to be limited to <5 g/day by the World Health Organization (WHO), contradicts the salt composition of pastrami. This review, it is aimed to evaluate the effectiveness of chloride salts such as KCI, CaCI, MgSO4, MgSO4 as an alternative to NaCl, innovative substitution approaches, regulating the quantity with current technologies, and how dried traditional meat products in different geographies are subject to salt reduction activities.

Keywords

• Pastrami production technology
• Salt reduction
• Salt substitutes
• Cured meat products
• Pastrami production technology, Salt reduction, Salt substitutes, Cured meat products

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