Study Findings from University of Lisbon Broaden Understanding of Food Research (Strategies to Reduce Salt Content: PDO and PGI Meat Products Case).

A recent study conducted by researchers at the University of Lisbon explores strategies to reduce the sodium chloride (salt) content in processed meat products. The aim of the research is to achieve healthier products in line with the objectives of health organizations and government authorities. The study specifically focuses on traditional meat products with protected designations, such as Portuguese Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI), and highlights the wide variation in salt content found in these products. The researchers suggest that parameterizing and monitoring salt levels, as well as examining the impact of healthy innovation strategies on product quality, are necessary steps to ensure the quality of these traditional meat products. [Extracted from the article]