Strategies for balancing salt reduction and quality assurance in muscle products: Focus on salt alternatives and physical technologies

作者：Ying Yu, Hao Zhang, Wuyun Chen, Ying Li, Sheng Chen, Tingting Zhang, Quanyu Zhang, Yujuan Xu, Xin Du, Xia Xiufang · 发表于：Trends in Food Science & Technology · 年份：2026 · DOI：10.1016/j.tifs.2026.105530 · 被引用次数：6 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Meat and Animal Product Quality、Sodium Intake and Health