Salt Reduction in Meat Products: An Integrative Review of Technology, Safety, Health, and Sensory Quality

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Sodium chloride is essential in meat products because it contributes simultaneously to technological functionality, microbiological stability, and sensory quality. This multifunctionality explains why sodium reduction remains a major technological challenge. Excessive sodium intake remains a major public health concern, and processed meat products are among its principal dietary contributors. Lower sodium intake is consistently associated with lower systolic blood pressure, with larger effects in people with hypertension. This integrative review synthesizes evidence from 125 studies identified through a Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA)—guided literature search, covering 4 interrelated aspects of reformulation: technological functionality and the associated quality losses, microbiological risk and validated mitigation strategies, the population cardiovascular benefit, and sensory acceptability together with consumer behavior. The evidence indicates that sodium reductions of 25–50% are achievable when complementary technological, sensory, and microbiological strategies are combined and adapted to the specific meat matrix. A single solution generalized across the entire portfolio of meat products is not supported by the evidence.