Reducing the sodium content in meat products: The effect of the formulation in low-sodium ground meat patties

Berry, 1992, Low fat level effects on sensory, shear, cooking, and chemical properties of ground beef patties, Journal of Food Science, 57, 537, 10.1111/j.1365-2621.1992.tb08037.x Berry, 1984, Effects of fat level and cooking method on sensory and textural properties of ground beef patties, Journal of Food Science, 49, 870, 10.1111/j.1365-2621.1984.tb13231.x Cross, 1980, Effects of fat level and source on the chemical, sensory, and cooking properties of ground beef patties, Journal of Food Science, 45, 791, 10.1111/j.1365-2621.1980.tb07450.x Dahl, 1972, Salt and hypertension, American Journal of Clinical Nutrition, 25, 231, 10.1093/ajcn/25.2.231 Egbert, 1991, Development of low-fat ground beef, Food Technology, 45, 64 Gillette, 1985, Flavor effects of sodium chloride, Food Technology, 39, 47 Hamm, 1972 Huffman, 1981, Effect of salt and tripolyphosphate on acceptability of flaked and formed hamburger patties, Journal of Food Science, 46, 34, 10.1111/j.1365-2621.1981.tb14524.x Keeton, 1983, Effects of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties, Journal of Food Science, 48, 878, 10.1111/j.1365-2621.1983.tb14921.x Knipe, 1985, Effects of selected inorganic phosphates, phosphate levels and reduced sodium chloride levels on protein solubility, stability and pH of meat emulsions, Journal of Food Science, 50, 1010, 10.1111/j.1365-2621.1985.tb13000.x Kregel, 1986, Cholesterol content and sensory analysis of ground beef as influenced by fat level, heating, and storage, Journal of Food Science, 51, 1162, 10.1111/j.1365-2621.1986.tb13073.x Law, 1991, By how much does dietary salt reduction lower blood pressure. I-analysis of observational data among populations, British Medical Journal, 302, 811, 10.1136/bmj.302.6780.811 Law, 1991, By how much does dietary salt reduction lower blood pressure. I-analysis of data from trials of salt reduction, British Medical Journal, 302, 819, 10.1136/bmj.302.6780.819 Lawless, 1998 Macfarlane, 1984, Binding of comminuted meat: effect of high pressure, Meat Science, 10, 307, 10.1016/0309-1740(84)90046-9 Matlock, 1984, Factors affecting properties of raw-frozen pork sausage patties made with various NaCl/phosphate combinations, Journal of Food Science, 49, 1363, 10.1111/j.1365-2621.1984.tb14991.x Matulis, 1994, Physical and sensory characteristics of commercially available frankfurters, Journal of Food Quality, 17, 263, 10.1111/j.1745-4557.1994.tb00149.x Matulis, 1995, Sensory characteristics of frankfurters as affected by fat, salt, and pH, Journal of Food Science, 60, 42, 10.1111/j.1365-2621.1995.tb05603.x Miller, 1991, Taste perception, taste bud distribution, and spatial relationships, 205 Offer, 1988, The structural basis of water-holding in meat. Part 1: General principles and water uptake in meat processing, Vol. 4, 63 Puolanne, 1980, Über das Wasserbindungsvermögen des Fleisches in Brühwurst verschiedener Rezepturen, Fleischwirtschaft, 60, 238 Puolanne, 1980, Kochsalz und Phosphat in ihrer Wirkung auf das Vasserbindungsvermögen von Brühwurst, Fleischwirtschaft, 60, 1359 Rust, 1982, Salt reduction in processed meats, Meats Processing, 21, 76 Ruusunen, 2002, Sodium reduction in cooked meat products by using commercial potassium phosphate mixture, Agricultural and Food Science in Finland, 11, 199, 10.23986/afsci.5725 Ruusunen, 2001, The effect of fat content and flavor enhanchers on the perceived saltiness of cooked “Bologna-type” sausages, Journal of Muscle Foods, 12, 107, 10.1111/j.1745-4573.2001.tb00303.x Ruusunen, M., Vainionpää, J., Lyly, M., Lähteenmäki, L., Niemistö, M., & Puolanne, E. (2003). The effect of fat and meat contents on perceived saltiness in meat patties. In Proceedings of the 49th international congress of meat science and technology (pp. 475–476). Campinas/SP, Brazil Sofos, 1977, Effects of lean meat source and levels of fat and soy protein on the properties of wiener type products, Journal of Food Science, 42, 875, 10.1111/j.1365-2621.1977.tb12627.x Troutt, 1992, Chemical, physical and sensory characteristization of ground beef containing 5–30% fat, Journal of Food Science, 57, 25, 10.1111/j.1365-2621.1992.tb05416.x