PROREDNAMEAT

NATIONAL CENTER FOR PROGRAMS MANAGEMENT - CNMP, with headquarter in Bucharest, Mendeleev str, no. 21-25, 1st District, postal code 010362, phone +4021-311.59.92, fax +4021-318.87.63 registered on 22.09.2004, Fiscal Code 16782086, e-mail: panaitescu@cnmp.ro, represented by General Director Serban Panaitescu and Economic Director: Ines Ghioca.

Funding: State Budget - MINISTRY OF EDUCATION, RESEARCH AND YOUTH, PARTNERSHIPS IN PRIORITY AREAS Program.

Project budget (includes co-financing of economic agent): 1 675 250 lei.

Contract Value (source only of state budget): 1 633 850 lei.

Project category: Complex Projects.

Contract No: 52-110/01.10.2008.

Contract duration: 36 months.

Research on nutrition and human health find many solutions on food remodeling; researchers in chemistry and food science have made efforts to discover new nutrients. Thus was added a new feature to food, the modulatory function of food factors directly or indirectly involved in preventing diseases related to lifestyle.

Meat and meat products constitute an important nutritional source in human nutrition. Meat is an excellent source of protein, but meat products contain many added fats, salt, phosphates and other ingredients. Thus, consumption of meat has been associated with some diseases such as cardiovascular disease, hypertension, obesity and others.

Addition of salt (NaCl) and phosphates is the normal practice in the meat industry to improve the technological properties of meat and sensory properties of meat products. Many scientists are convinced that a high salt intake is responsible for increasing blood pressure, a major risk factor for cardiovascular diseases which cause disease with almost 50% of deaths recorded in Europe.

To reduce the salt content of meat products is necessary for processing industry to assess their own recipes and manufacturing to identify:

The ability of industry to reduce salt is difficult, in particular, not only by the multifunctional nature of salt, but also the practical difficulties of finding an alternative that would provide the same functions.

The reducing of sodium require partial replacement of sodium chloride added in meat and meat products with other compounds that have similar effects on sensorial, technological and microbiological properties. The level of salt to be reduced depends on aspects related to the type of product, its composition, the type of required processing and condition of manufacturing.