Salt Reduction and Potassium Replacement Perception of Traditional Corned Beef in Different Age (18-85) Cohorts

P.M. Conroy; R.M. Hamill; J.P. Kerry; M.G. O’Sullivan

Salt Reduction and Potassium Replacement Perception of Traditional Corned Beef in Different Age (18-85) Cohorts

In: 63rd International Congress of Meat Science and Technology

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P.M. Conroy

P.M. Conroy ¹School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

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R.M. Hamill

R.M. Hamill ²Teagasc Food Research Centre, Ashtown, Castleknock, Dublin 15, Ireland; maurice.osullivan@ucc.ie

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J.P. Kerry

J.P. Kerry ¹School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

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M.G. O’Sullivan

M.G. O’Sullivan ¹School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

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Type:: Chapter

Pages:: 776–777

DOI:: https://doi.org/10.3920/9789086868605_346

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This aim of this study was to investigate the effects of salt reduction and replacement on red processed meat flavour perception in varying age cohorts (18-85). The Na levels varied from 0.2-1% and K lactate was used as a salt replacer. The study showed varying preferences in young and middle age cohorts for the varying salt and potassium levels. However, for the elderly (65+) no flavour preference was observed. By designing foods especially catered for the elderly we can cater for the specific needs of the elderly and induce some health benefits as a result.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

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- Life Sciences

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Salt Reduction and Potassium Replacement Perception of Traditional Corned Beef in Different Age (18-85) Cohorts

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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