CHARACTERISTICS OF REDUCED-SALT BEEF PATTIES AS AFFECTED BY REDUCTION AND SUBSTITUTION OF NA

Hypertension is a major contributor to heart attack, heart failure and kidney failure , and there is a complete relation between sodium con­sumption and hypertension, specially where level of sodium consumption exceeds the recommended safe level . Therefore reduction and / or substitution of sodium in processed foods, specially meat products, are important while retaining their optimum properties with normal salt con­tent. In the present work , beef patties were manufactured as control (100% Na CI), A (65% Na Cl), 13 (50% NaCI + 50% KCI) , C (100% KCI) , D (the same of B + treatment with citric acid ), E ( the same of B + treatment with liquid smoke ) and F (( the same of B + treatment with a special blend of spices and herbs ) Samples were stored at - 18°c for 3 months . Sodium and Potassium contents , physico-chemical properties and microbial attributes of samples were determined . Also , sensory evaluation of samples and testing the significance between the samples were investigated . The effect of frozen storage for 3 months on some physico • chemical and microbial properties for testing the shell life and safety of samples were studied. The results indicated that no single solution may exist for optimi­zation of all the properties when Na CI levels in beef patties are reduced, and a multiple solution of replacement 50% NaCI with KCI, using a special blend of spices and herbs and using potassium pyrophosphate and ascor­bic acid may provide the best solution at present. This solution is pre­sented in the Ftreatment and is suggested for commercial production.