Application Research Progress of the Partial Replacement of Sodium Chloride by Magnesium Salt in Meat Processing

Excessive intake of sodium salt is currently a hot spot in the field of food safety. The application of simple reduction or elimination of sodium chloride in meat processing is not feasible due to the limitation of meat senses and quality safety. This paper mainly reviews the effects of magnesium salt on human health and the application mechanism of magnesium salt in meat products,discusses the feasibility of using magnesium salt to partially replace sodium chloride in meat products processing,and provides scientific theoretical basis for the development and quality control of new low-sodium meat products.