Juiciness enhances the perceived saltiness of meat products
- Like
- Digg
- Del
- Tumblr
- VKontakte
- Buffer
- Love This
- Odnoklassniki
- Meneame
- Blogger
- Amazon
- Yahoo Mail
- Gmail
- AOL
- Newsvine
- HackerNews
- Evernote
- MySpace
- Mail.ru
- Viadeo
- Line
- Comments
- Yummly
- SMS
- Viber
- Telegram
- Subscribe
- Skype
- Facebook Messenger
- Kakao
- LiveJournal
- Yammer
- Edgar
- Fintel
- Mix
- Instapaper
- Copy Link
Posted: 26 April 2013 | Fred van de Velde and Marijke Adamse, TI Food & Nutrition & NIZO food research | No comments yet
Meat products, including sausages and processed meats, are among the top three product categories that contribute to the high salt intake in the modern Western diet. Within the framework of the Top Institute Food and Nutrition (TIFN), researchers at NIZO food research has developed a strategy for reducing salt by enhancing the salt perception in processed meat products (cooked sausage) by increasing their juiciness. Specially developed sausages with increased moisture release were perceived as juicier and saltier. The associated reduction in salt ranges from 15 per cent to 40 per cent, depending on the salt content of the sausage.
Meat products, including sausages and processed meats, are among the top three product categories that contribute to the high salt intake in the modern Western diet. Within the framework of the Top Institute Food and Nutrition (TIFN), researchers at NIZO food research has developed a strategy for reducing salt by enhancing the salt perception in processed meat products (cooked sausage) by increasing their juiciness. Specially developed sausages with increased moisture release were perceived as juicier and saltier. The associated reduction in salt ranges from 15 per cent to 40 per cent, depending on the salt content of the sausage.
Meat products, including sausages and processed meats, are among the top three product categories that contribute to the high salt intake in the modern Western diet. Within the framework of the Top Institute Food and Nutrition (TIFN), researchers at NIZO food research has developed a strategy for reducing salt by enhancing the salt perception in processed meat products (cooked sausage) by increasing their juiciness. Specially developed sausages with increased moisture release were perceived as juicier and saltier. The associated reduction in salt ranges from 15 per cent to 40 per cent, depending on the salt content of the sausage.
