Probiotic salami with fat and curing salts reduction: Physicochemical, textural and sensory characteristics
Currently, consumers are searching for safe and nutritious products, besides being innovative and attractive, as functional foods are. On this sense, meat products have been criticized by their large amount of animal fat, nitrite and nitrate. Thus, the search for new products to be developed has aroused great interest, so as to meet the consumer’s needs and obtain products that are healthier from a nutritional point of view (Rubio et al., 2014a).