Abstract
Dietary recommendations for decreasing intake of fat and salt have led to the development of processed meat, poultry and fish products which meet these specifications. Meat products can contribute significantly to dietary fat and salt and, like other foods, low fat and low salt meat products are now available to consumers. However, both the removal of fat, with its associated decrease in calories and cholesterol, and the removal of salt have implications for the quality of meat products. Fat imparts succulence and the characteristic texture to meat products, while excessive reduction of fat results in products that are bland and have a rubbery or mealy texture (Keeton, 1994). Products with reduced fat may also appear darker than normal.
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