Green technologies as a strategy to reduce NaCl and phosphate in meat products: an overview

Meat products are often perceived as unhealthy foods due to the significant amounts of additives, including NaCl and phosphates, thus being considered excellent reformulation targets. Green technologies such as ultrasound (US), high-pressure processing (HPP), and pulsed electric field (PEF) have gained importance in the food industry as they are environmental-friendly processes. In addition, US, HPP, and PEF can modify the protein structure and improve its functional properties allowing reducing the content of additives in meat products. The purpose of this short review is to highlight and summarize recent studies on green technologies (US, HPP, and PEF) to produce healthier meat products by reducing NaCl and phosphate levels.