Low-sodium beef patties: Enhancing quality and health benefits through salt substitution
The demand for meat products with reduced salt content is increasing due to health concerns associated with excessive sodium consumption. This study aims to evaluate the effects of replacing sodium chloride with potassium chloride (0, 15, 30, and 50%) on the quality attributes of beef patties. The e...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225005670 |
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