R+D CSIC

Meat products with algae and little salt

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.

Contact:

Vicepresidencia Adjunta
de Transferencia del Conocimiento / ICTAN
Alejandra García
91 544 56 07
This email address is being protected from spambots. You need JavaScript enabled to view it.

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