World innovative tendencies of decrease in the content of table salt in meat products. (Review on materials of foreign research works)
The main world tendencies of scientific researches in creation of products of healthy food directed on restriction of the content of table salt in meat products are considered: by decrease in table salt in meat products; partial replacement of chloride of sodium with other salts; uses of amplifiers of taste and aroma, and also substances allowing to mask undesirable bitter taste of substitutes of salt; additions of vegetables, spices and their extracts; optimization of the size of crystals of the brought table salt, application of alternative methods of technological processing of meat raw materials. The attention paid around the world to a problem of the high content of table salt in meat products testifies to extreme relevance of this problem for the consumer market.