o:8636 Salt reduction in cooked sausages en In modern times, the daily intake of sodium chloride is relatively high, especially in industrially developed countries. Increased consumption of sodium chloride can lead to essential hyperten- sion, which is associated with other cardiovascular and renal diseases. Reducing the sodium content in meat products has become an increasingly important trend in contemporary nutrition due to the adverse health effects of excessive salt intake. In the production of cooked sausages, sodium chloride affects both the functional properties of meat products, such as water-binding capacity, and the sensory characteristics of the product, including tenderness, juiciness, and tex- tural attributes. Therefore, one of the main objectives in reducing sodium chloride in such prod- ucts is to maintain product stability during thermal processing, while preserving a sufficiently salty and desirable taste, as well as the mentioned textural properties. Salt reduction, Meat products, Cooked sausages 1552099 10.18485/meattech.2025.66.3.67 2025-12-08T11:39:11.933Z 44 yes 46 Branka Borović Institute of Meat Hygiene and Technology, Kaćanskog 13,11040 Belgrade, Serbia Salt reduction in cooked sausages https://orcid.org/0000-0003-0371-0991 Slobodan Lilić Institute of Meat Hygiene and Technology, Kaćanskog 13,11040 Belgrade, Serbia Salt reduction in cooked sausages person https://orcid.org/0009-0004-9452-0361 Jelena Babić-Milijašević Institute of Meat Hygiene and Technology, Kaćanskog 13,11040 Belgrade, Serbia Salt reduction in cooked sausages person https://orcid.org/0009-0003-8923-7046 Milan Milijašević Institute of Meat Hygiene and Technology, Kaćanskog 13,11040 Belgrade, Serbia Salt reduction in cooked sausages person https://orcid.org/0000-0003-4269-236X Tatjana Baltić Institute of Meat Hygiene and Technology, Kaćanskog 13,11040 Belgrade, Serbia Salt reduction in cooked sausages person https://orcid.org/0000-0002-0496-3133 Čaba Silađi Institute of Meat Hygiene and Technology, Kaćanskog 13,11040 Belgrade, Serbia Salt reduction in cooked sausages person https://orcid.org/0009-0004-1933-3849 Tamara Gerić Institute of Meat Hygiene and Technology, Kaćanskog 13,11040 Belgrade, Serbia Salt reduction in cooked sausages person https://orcid.org/0000-0002-9303-5231 application/pdf 407048 https://unilib.phaidrabg.rs/o:8636 no yes 16 70 92000002 71A01 Meat technology - Special Issue 66/3 2025 1-576 66 3 393 396 Kaćanskog 13, 11 000 Belgrade Institute of Meat Hygiene and Technology 2025-12-01 www.journalmeattechnology.com