Institute of Meat Hygiene and Technology eng Lilić, Slobodan Borović, Branka Vranić, Danijela Babić Milijašević, Jelena Gerić, Tamara Milijašević, Milan Videnović, Dunja Chlorine, Salt content, Meat products Chlorine is a halogen element that appears in the human body as a free anion, and it plays important role in physiological processes. The main source of chlorine in food is sodium chloride. Data regarding the salt content in meat products were collected from the nutri- tion labels of 339 meat product from retail markets. The study encompassed 39 pates, 71 cooked sausages (41 finely minced and 30 coarsely minced), 66 pasteurized hams, 42 smoked meat products, 60 dry fermented sausages, 41 dry meats and 20 samples of bacon. The highest average chlorine contents were determined in dry fermented sausages and dry meat (2.30 g/100 g and 2.69 g/100 g, respectively) in accordance with their highest salt contents among the studied meat products. Due to table salt having a major role in meat processing, it can be concluded that meat products are important source of chlorine in consumers. https://unilib.phaidrabg.rs/o:8643 doi:10.18485/meattech.2025.66.3.71 Meat technology - Special Issue 66/3 2025 volume: 66 number: 3 startpage: 413 endpage: 416 2025-12-01 info:eu-repo/semantics/article http://creativecommons.org/licenses/by/4.0/legalcode Chlorine content in meat products application/pdf 386029 bytes