Contents of sodium-chloride in various groups of locally manufactured meat

Sodium chloride (NaCl) is one of the most important food additives and it has a significant impact on sensory microbiological properties meat products. According to Regulation quality ground meat, preparations products (Official Gazette RS 50/2019), salt content in not defined. The average NaCl values these can be concluded by comparison with available experimental literature data. aim this study was examine sodium different from 3 production batches locally produced. A total 42 samples were tested: Kulen Cajna sausage (fermented sausages), dry tenderloin (cured products), smoked (smoked hot dog (finely chopped boiled sausage), Serbian (coarsely sausage) pancetta (bacon). highest found (4.49g/100 g) while lowest measured dogs (1.88g/100 g). Comparing obtained other authors for fermented (Kulen tested had significantly higher content, samples. For products, parameter similar reported literature. After analysis samples, determined that manufacturer adhered prescribed amounts NaCl, according recipe, every product. There weren't any notable deviations preparation monitored