A successful NaCl reduction strategy: Using spent hen meat hydrolysates to improve the sensory and in vitro digestion properties of sodium-reduced Cantonese sausage

Meat Science 2026

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Authors: Ruixia Chen, Fidel Toldrá, Junyi Xiang, Huiling Yan, Weizheng Sun, Xiaochen Liu

DOI: 10.1016/j.meatsci.2026.110114

Cited by: 1

References: 37

Fields of Study & Subjects

Meat and Animal Product Quality Protein Hydrolysis and Bioactive Peptides Animal Nutrition and Physiology

References 37