Strategies to Reduce Salt Content: PDO and PGI Meat Products Case.

The reduction of sodium chloride (NaCl) content, commonly known as salt, in processed meat products is one of the objectives of health organizations and government authorities to achieve healthier products. This reformulation of traditional meat products with protected designations poses more constraints, as they have a more consolidated quality image and less margin for change, since consumers appreciate the products for their unique sensory characteristics. The aim of this work is to present some of the strategies that have been explored to obtain meat products with low sodium content.

Evaluation of the Composition of the Cholesterol, Tocopherols, β-Carotene and Fatty Acids Profile of the Liver Tissue of Male Water Buffaloes () Managed in Different Ecosystems of the Eastern Amazon.

The diet offered to animals has a great influence on the composition of tissues and, consequently, the quality. The objective of this study was to evaluate the influence of Amazonian ecosystems, in the dry and rainy periods of the year, on the composition of cholesterol, tocopherols, β-carotene and the fatty acid profile of the livers of water buffaloes () reared in the Eastern Amazon, in an extensive or intensive system. Total lipid content was influenced by the location and time of year ( < 0.

Total Lipids, Fatty Acid Composition, Total Cholesterol and Lipid-Soluble Antioxidant Vitamins in the Muscle of Water Buffalo () from Different Production Systems of the Brazilian Eastern Amazon.

The aim of this study was to analyze the influence of distinct production systems and seasonal variation in the Brazilian Eastern Amazon on the meat lipid composition of water buffaloes. Water buffaloes were reared in commercial farms in the Eastern Amazon either in extensive systems (Marajó Island, Nova Timboteua and Santarém locations), during rainy or dry seasons, or intensive (feedlot) systems. Animals reared in extensive systems were fed natural pastures, and those reared in feedlots were fed sorghum silage and commercial pellets.

The Development of Smoked Mackerel with Reduced Sodium Content.

The World Health Organization recommends reducing salt (sodium chloride, NaCl) intake by 30% by 2025. Since smoked fish can deliver up to 4 g NaCl/100 g, the aim of this study was to develop safe, healthy and attractive smoked chub mackerel ( with a reduced NaCl content. Two brines (5% and 10%) were used with different ratios of NaCl and potassium chloride (KCl).