REDUCING THE FAT AND SODIUM CONTENT OF MEAT-PRODUCTS - WHAT POSSIBILITIES ARE THERE

The reduction of fat and common salt in foods is related to two medical requirements for our modern diet. The main reasons are the overweight and high blood pressure that affect so many people. According to what we hear from the media and from many consumers meat products are regarded as being fatty and salty and we are therefore advised to limit their consumption. This advice is being followed to some extent. Although this idea is a false one, because in view of the many meat products commercially available and of their very varied composition the question is a much more complicated one, the meat products manufacturer is obliged to take some notice of this criticism. In addition to the multiplicity of traditional products the range of fat-reduced and salt-reduced products ought to be extended so that a suitable product may be available to suit every health condition that affects the consumer. When the fat or salt content is being reduced in traditional meat products one has to take into account the technological, microbiological and sensory limits to reduction - which vary greatly, depending on the product - if high quality products are to be produced without any great reduction in acceptability or shelf life. Fat and common salt have fundamental technological, microbiological and sensory functions to perform in meat products and there are many measures that have to be taken to make up for any reduction in the content of these substances. The possibilities and limits to fat and common salt reduction in meat products are indicated in a short survey.