COMPOSITION FOR THE TOTAL OR PARTIAL REPLACEMENT OF SODIUM CHLORIDE IN THE PREPARATION OF PARTIALLY DRIED CURED RAW MEAT PRODUCTS, THE USE OF SAID COMPOSITION AND THE PROCESS FOR PREPARING PARTIALLY DRIED CURED RAW MEAT PRODUCTS IN THE TOTAL OR PARTIAL ABSENCE OF SODIUM CHLORIDE

摘要

The composition comprises a mixture that includes a salt that is a chloride other than sodium chloride, a lactate and an encapsulated acid or an acid precursor, and other food additives that are acceptable for the preparation of said products. The process comprises the steps of: a) treating a raw meat mass with the composition claimed in order for the components of said composition to be absorbed into said meat mass; and b) partially drying the meat mass treated with said composition, at a temperature of said mass that is between -2ºC and 40ºC until a weight reduction of between 5% and 0% of the weight of said mass prior to drying is obtained. A partially dried cured raw meat product is obtained that is very acceptable from a sensory and health standpoint, in particular for those requiring a low-sodium diet.