The Effect of Salt Reduction on Sensory, Physicochemical, and Microbial Quality in Selected Meat Products

Efforts to reduce sodium chloride levels in meat products within the European Union are closely aligned with the World Health Organization’s recommendation to limit daily sodium intake to a maximum of 5 g per person. The nutritional significance of excessive salt intake is well-established, and the role of sodium chloride in meat products is not only crucial for sensory quality but also for hygienic safety. The aim of this study was to evaluate the impact of varying salt concentrations (1.4%, 1.6%, 1.8%, and 2.0%) on selected quality parameters of two common processed meat products: grilling sausages (Špekáčky) and frankfurters (Wiener Würstel). Sensory analysis was conducted with a relatively high number of trained evaluators (n = 73 for Wiener Würstel; n = 63 for Špekáčky). The results indicated that moderate salt reduction had no statistically significant effect (p > 0.05) on either the sensory attributes or the hygienic quality of the products. The method of salt content determination was shown to be critical for accurate assessment. These findings suggest that both types of reformulated products with reduced sodium content can be effectively used in production without compromising quality. Therefore, such formulations may serve as viable strategies for the food industry to contribute to public health objectives by reducing dietary sodium intake.