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Welcome to this new episode! Today, we will talk about salt and fat reduction or replacement in meat products and how the reformulation can affect sensory aspects.
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Suggested reading: 
Erick Saldaña, Thais Cardoso Merlo, Iliani Patinho, Juan D Rios-Mera, Carmen J Contreras-Castillo, Miriam M Selani. 2021. Use of sensory science for the development of healthier processed meat products: a critical opinion. Current Opinion in Food Science, Volume 40, Pages 13-19, ISSN 2214-7993.
https://doi.org/10.1016/j.cofs.2020.04.012 (https://www.sciencedirect.com/science/article/pii/S2214799320300424)