Salting is one of the oldest food preserving methods. New salting methods
for meat products are currently being studied aiming at reducing process time and
labour costs, increasing process yield, and producing safe, low-salt content foods with
acceptable sensory characteristics. In this context, ultrasound, high hydrostatic pressure
and microwave technologies have been highlighted. Several manuscripts have
addressed this theme and the results were satisfactory, urging the need for further
studies in order to improve and enable the use of such methods. This chapter will cover
traditional salting methods and new ones, currently being discussed aiming at
improving the quality and yield of products.
Keywords: Brine, Dry-Cured Meat, High Pressure, Meat Quality, Microwave,
Ultrasound.
