Evaluation of Salt Content and Lipid Peroxidation in Meat Products: A SWOT Analysis Approach

The global consumption of processed meat products has increased substantially, raising public health concerns due to their high salt content and susceptibility to lipid oxidation, which can generate potentially harmful secondary compounds. While previous studies have primarily focused on quantifying individual chemical risk parameters, limited research has integrated compositional analysis with structured strategic evaluation to inform policy and industry decision‐making. Therefore, this study aimed to provide a combined chemical assessment of salt content and lipid peroxidation in widely consumed commercial meat products in Tehran, Iran, and to introduce a structured Strengths, Weaknesses, Opportunities, and Threats (SWOT) analytical framework to translate laboratory findings into actionable strategic insights. In this cross‐sectional study, 300 samples of commonly consumed meat products were collected from five districts of Tehran. Salt content was determined using the Volhard method, and lipid peroxidation was assessed through peroxide value, acidity, and the Kreis test in accordance with Iranian National Standards Organization (INSO) protocols. Several products exceeded national salt limits, with the highest mean values observed in cordon bleu (1.68%) and fried chicken fillet (1.61%), surpassing the INSO permissible limit of 1.5%. Peroxide values were elevated, particularly in cordon bleu (10.61 mEq O₂/kg oil), exceeding acceptable thresholds for fried products and indicating early‐stage lipid oxidation. Acidity values ranged from 0.82% to 1.57%, with multiple products exceeding recommended limits, suggesting compromised oil quality. Beyond conventional chemical risk characterization, the SWOT framework was systematically applied to interpret the implications of these findings within regulatory, industrial, and policy contexts. This integration allowed identification of technical capacity and research infrastructure as strengths (S), regulatory enforcement and monitoring gaps as weaknesses (W), reformulation potential and technological improvement as opportunities (O), and international sanctions affecting raw material quality as threats (T). By linking quantitative chemical indicators with structured strategic analysis, this study proposes a multidimensional evaluation model that extends beyond descriptive compositional reporting and contributes a decision‐oriented approach to food quality and public health management. Therefore, the findings highlight the need for coordinated regulatory action, industry reformulation strategies, strengthened monitoring systems, and consumer awareness initiatives to reduce health risks associated with processed meat consumption.