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Aliño, M., Grau, R., Toldrá, F., Blesa, E., Pagán, M.J. and Barat, J.M. (2010) Physicochemical Properties and Microbiology of Dry-Cured Loins Obtained by Partial Sodium Replacement with Potassium, Calcium and Magnesium. Meat Science, 85, 580-588.
https://doi.org/10.1016/j.meatsci.2010.03.009

has been cited by the following article:

• TITLE: Consumer Attitudes on Salt and Fat Reduced Foods in the Republic of Ireland

  AUTHORS: Susann Fellendorf, Joseph P. Kerry, Maurice G. O’Sullivan

  KEYWORDS: Survey, Reduced Salt, Fat, Attitudes

  JOURNAL NAME: Food and Nutrition Sciences, Vol.9 No.7, July 26, 2018

  ABSTRACT: Public health campaigns are continually promoting healthier foods and in parallel many food manufacturers are working on recipes low in fat and salt. The following survey investigates how well consumers (n = 1045) in Ireland have assimilated the message of consuming healthier foods, including salt and fat reduced foods, into their diet. It seems that campaigns regarding the importance of a balanced diet have generally been adopted by respondents, as only a minority of the participants did not take care of their diet, independent of age, gender and level of education. More than half of the participants carefully maintained a balanced diet. Furthermore, an increase in purchasing salt reduced food was observed, though fat reduced food products were already better accepted. In general, men, young adults (