CSIC researchers have developed a procedure based on the addition of algae, which allows to reduce the salt content in meat products maintaining a good quality and organoleptic properties. The products developed have other healthful properties attributed to algae: antioxidants, good content in fiber and minerals, and low fat. The new technology can be an ally in the salt intake reduction. The excessive salt consumption has implications for health in the form of high blood pressure, liver and kidney damage.

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