Table 3. Improved sensory properties of the reduced-salt meat products derived using various strategies

Main strategy	Specific method1)	Meat product	Evaluated sensory items	Sodium reduction	References
NaCl replacement	Replaced 0.2–0.8 g/100 g with CaCl2, MgCl2, KCl, potassium lactate, potassium phosphate, and glycine (Potassium lactate and glycine with replacement of 0.4 g of NaCl/100 g of meat)	Corned beef	Hedonic test٠ Appearance, color, flavor, texture, acceptability٠ Intensity items٠ Saltiness2), juiciness, toughness, corned beef flavor, cured flavor, off-flavor	40.16%	[61]
	Replaced 0%, 25%, 30%, and 50% of refined salt with Soda-Lo® (50%)	Cooked ham	Significant difference	21.93%	[62]
		Deli type sausage	Significant difference	30.07%	[62]
		Cooked turkey breast	Significant difference	10%	[62]
	Replaced 0%–100% of salt with ArtisaltTM using high pressure and organic acids (InbacTM) (48% ArtisaltTM, 580 MPa, 0.3% InbacTM)	Frankfurters	Hedonic test٠ Appearance, texture, flavor, juiciness, tenderness, saltiness, off-flavor, overall acceptability	48%	[63]
	Replaced 75% of salt with KCl with lysine, taurine, arginine, sodium inosinate + sodium guanylate, Bionis YE MXE NS, Bionis SFE 201, Purac NA4 (25% NaCl + 75% KCl + 3% lysine, 50% NaCl + 50% KCl + 5% Bionis YE MXE NS)	Salted meat	Hedonic test٠ Color, aroma, flavor, texture, overall acceptance	17.49% and 22.23%	[64]
	Replaced 50% of NaCl with 1% edible seaweed (Himanthalia elongate)	Frankfurters	Hedonic test٠ Overall acceptability, appearance2), aroma2), flavor, texture, color2)	35.76%	[71]
NaCl reduction	Added 0.2–1.0 g/100 g (0.4 g/100 g)	Corned beef	Hedonic test٠ Appearance, color, flavor, texture, acceptability Intensity items٠ Saltiness2), juiciness, toughness, corned beef flavor, cured flavor, off-flavor	40.16%	[61]
	Added 32 and 55 g of salt/kg of meat (32 g/kg)	Dry-cured ham	Quantitative descriptive analysis٠ Appearance (color homogeneity, redness2), brightness, marbling2)), odor (matured), flavor/taste (saltiness2), bitterness, matured), texture (hardness2), fibrousness2), pastiness)Hedonic test٠ Overall quality2)Consumer test2)	30.36%	[65]
	Added 3% and 6% of salt	Blood dry-cured sausage	Intensity test٠ Color intensity, off-color, marbled, aroma intensity, off-aromas, hardness, fibrousness, succulence, flavor intensity, off-flavor2), salt perception2), overall acceptability2)	-3)	[66]
	Reduced 0%, 25%, and 50% of salt with ultrasound (50% with ultrasound)	Restructured cooked ham	Sensory acceptance٠ Color2), taste, texture, global acceptance, purchase intention	28.22%	[67]
	Added 1.2% and 2% NaCl using pulsed electric field (1.2% with pulsed electric filed)	Beef jerky	Hedonic test٠ Color, flavor, saltiness, tenderness2), overall acceptability	34.29%	[68]
	Added 0.75% and 1.5% NaCl using γ-ray, X-ray, E-beam (0.75% with X-ray)	Emulsion sausage	Hedonic test٠ Color, flavor2), off-flavor, tenderness, juiciness2), saltiness2), overall acceptability2)	-	[69]
	Added 0%, 1%, and 2% of NaCl using high pressure (1% with 200 MPa)	Chicken batter	Hedonic test٠ Appearance, flavor, texture, overall acceptability	-	[70]

The highest salt concentration that indicates the control, and the suggested condition for reducing or replacing sodium chloride are presented in parentheses according to the references.
The sensory item of the suggested treatment was significantly different from that of the control (p < 0.05).
The sodium reduction amount was not expressed if this amount was not measured in the study.