Comparative Analysis of Sodium Salt and Potassium Salt for Meat Preservation: Efficacy, Safety, and Quality Impact

Abstract

The preservation of meat products is a critical aspect of ensuring food safety, extending shelf life, and maintaining quality. While sodium salts have been the traditional choice for meat preservation, increasing concerns about high sodium intake have led to the exploration of potassium salts as alternatives. This study investigates the antimicrobial efficacy, quality retention, and sensory characteristics of sodium chloride and potassium chloride in meat preservation, comparing findings with data from similar studies. The results highlight the potential of potassium salts to serve as a substitute for sodium salts, although challenges related to sensory attributes remain.