, Agence Française de Sécurité Sanitaire des Aliments, AFSSA, 2002.

, Agence Française de Sécurité Sanitaire des Aliments, AFSSA, 2008.

M. Aliño, R. Grau, A. Fuentes, and J. M. Barat, Influence of low-sodium mixtures of salts on the postsalting stage of dry-cured ham process, Journal of Food Engineering, vol.99, pp.198-205, 2010.

A. I. Andrés, R. Cava, J. Ventanas, V. Thovar, and J. Ruiz, Sensory characteristics of Iberian ham: Influence of salt content and processing conditions, Meat Science, vol.68, pp.45-51, 2004.

M. Armenteros, M. C. Aristoy, J. M. Barat, and F. Toldrá, Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl, Food Chemistry, vol.117, pp.627-633, 2009.

M. Armenteros, M. C. Aristoy, J. M. Barat, and F. Toldra, Biochemical and sensory changes in drycured ham salted with partial replacements of NaCl by other chloride salts, Meat Science, vol.90, pp.361-367, 2012.

R. Benedini, G. Parolari, T. Toscani, and R. Virgili, Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content, Meat Science, vol.90, pp.431-437, 2012.

M. J. Beriain, I. Gomez, E. Petri, K. Insausti, and M. V. Sarries, The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial and fatty acid profiles of low-salt, inulin-enriched sausages, Meat Science, vol.88, pp.189-197, 2011.

E. Blesa, M. Alino, J. M. Barat, R. Grau, F. Toldra et al., Microbiology and physicochemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts, Meat Science, vol.78, pp.135-142, 2008.

P. C. Campagnol, B. A. Santos, R. Wagner, N. N. Terra, and M. A. Pollonio, The effect of yeast extract addition on quality of fermented sausages at low NaCl content, Meat Science, vol.87, pp.290-298, 2011.

P. C. Campagnol, B. A. Santos, N. N. Terra, and M. A. Pollonio, Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausages, Meat Science, vol.91, pp.334-338, 2012.

S. Corral, A. Salvador, C. Belloch, and M. Flores, Improvement of the aroma of reduced fat and salt fermented sausages by Debaromyces hansenii inoculation, Food Control, vol.47, pp.526-535, 2015.

S. Corral, C. Belloch, J. J. López-díez, A. Salvador, and M. Flores, Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt fermented sausages produced with entire male fat, Meat Science, vol.123, pp.1-7, 2017.

A. Costa-corredor, X. Serra, J. Arnau, and P. Gou, Reduction of NaCl content in restructured drycured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters, Meat Science, vol.83, pp.390-397, 2009.

C. Coutron-gambotti, G. Gandemer, S. Rousset, O. Maestrini, and F. Casabianca, Reducing salt content of dry-cured ham: Effect on lipid composition and sensory attributes, Food Chemistry, vol.64, pp.13-19, 1999.
URL : https://hal.archives-ouvertes.fr/hal-02685531

E. Desmond, Reducing salt: A challenge for the meat industry, Meat Science, vol.74, pp.188-196, 2006.

D. Vuyst, L. D. Falony, G. Leroy, and F. , Probiotics in Fermented Sausages, Meat Science, vol.80, pp.75-78, 2008.

J. Flores, Mediterranean vs Northern European meat products. Processing technologies and main differences, Food Chemistry, vol.59, pp.505-510, 1997.

E. Fulladosa, X. Serra, P. Gou, and J. Arnau, Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content, Meat Science, vol.82, pp.213-218, 2009.

J. Gelabert, P. Gou, L. Guerrero, and J. Arnau, Effect of sodium chloride replacement on some characteristics of fermented sausages, Meat Science, vol.65, pp.833-839, 2003.

P. Gou, L. Guerrero, J. Gelabert, and J. Arnau, Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin, Meat Science, vol.42, pp.37-48, 1996.

M. D. Guardia, L. Guerrero, J. Gelabert, P. Gou, and J. Arnau, Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium content, Meat Science, vol.73, pp.484-490, 2006.

L. Guerrero, M. D. Guardia, J. Xicola, W. Verbeke, F. Vanhonacker et al., Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study, Appetite, vol.52, pp.345-354, 2009.
URL : https://hal.archives-ouvertes.fr/hal-02660585

R. Harkouss, C. Chevarin, J. D. Daudin, J. Sicard, and P. S. Mirade, Developing a multi-physical finite element-based model that predicts water and salt transfers, proteolysis and water activity during the salting and post-salting stages of dry-cured ham process, Journal of Food Engineering, vol.218, pp.69-79, 2018.

C. Ibañez, L. Quintanilla, C. Cid, I. Astiasarán, and J. Bello, Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus. Part II: Effect of partial replacement of NaCl with KCl on the proteolytic and insolubilization processes, Meat Science, vol.46, pp.277-284, 1997.

F. Jiménez-colmenero, Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats, Trends in Food Science and Technology, vol.18, pp.567-578, 2007.

T. D. Klingberg, L. Axelsson, K. Naterstad, D. Elsser, and B. B. Budde, Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages, International Journal of Food Microbiology, vol.105, pp.419-431, 2005.

L. Leistner, Hurdle technology applied to meat products of the shelf stable product and intermediate moisture food types, Properties of Water in Foods in relation to Quality and Stability, pp.309-329, 1985.

J. M. Lorenzo and D. Franco, Fat effect on physico-chemical, microbial and textural changes through the manufacture of dry-cured foal sausage Lipolysis, proteolysis and sensory properties, Meat Science, vol.92, pp.704-714, 2012.

H. Mora-gallego, M. D. Guàrdia, X. Serra, P. Gou, and J. Arnau, Sensory characterization and consumer acceptability of potassium chloride and sunflower oil addition in small-caliber non-acid fermented sausages with a reduced content of sodium chloride and fat, Meat Science, vol.112, pp.9-15, 2016.

E. Muguerza, O. Gimeno, D. Ansorena, and I. Astiasarán, New formulations for healthier dry fermented sausages: A review, Trends in Food Science and Technology, vol.15, pp.452-457, 2004.

P. Muthukumarasamy and R. A. Holley, Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri, International Journal of Food Microbiology, vol.111, pp.164-169, 2006.

C. Nishida, R. Uauy, S. Kumanyika, and P. Shetty, The joint WHO/FAO expert consultation on diet, nutrition and the prevention of chronic diseases: Process, product and policy implications, Public Health Nutrition, vol.7, pp.245-250, 2004.

A. Olivares, J. L. Navarro, A. Salvador, and M. Flores, Sensory acceptability of slow fermented sausages based on fat content and ripening time, Meat Science, vol.86, pp.251-257, 2010.

A. Olivares, J. L. Navarro, and M. Flores, Effect of fat content on aroma generation during processing of dry fermented sausages, Meat Science, vol.87, pp.264-273, 2011.

D. G. Olson, Salt for processing probably can be cut by only one quarter, The National Provisioner, vol.17, pp.7-10, 1982.

N. O'shea, E. K. Arendt, and E. Gallagher, Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products, Innovative Food Science and Emerging Technologies, vol.16, pp.1-10, 2012.

E. Parafita, A. Lebert, and P. S. Mirade, Dry ham with a reduced salt content: minimizing the proteolysis risks by processing and formulation, Proceedings of 61st International Congress of Meat Science and Technology, p.4, 2015.
URL : https://hal.archives-ouvertes.fr/hal-02739494

L. C. Roseiro, C. Santos, M. Sol, M. J. Borges, M. Anjos et al., Proteolysis in Painho de Portalegre dry fermented sausage in relation to ripening time and salt content, Meat Science, vol.79, pp.784-794, 2008.

M. Ruusunen and E. Puolanne, Reducing sodium intake from meat products, Meat Science, vol.70, pp.531-541, 2005.

H. Safa, P. Gatellier, A. Lebert, L. Picgirard, and P. S. Mirade, Effect of combined salt and animal fat reductions on physicochemical and biochemical changes during the manufacture of dry-fermented sausages, Food and Bioprocess Technology, vol.8, pp.2109-2122, 2015.
URL : https://hal.archives-ouvertes.fr/hal-02120631

H. Safa, P. Gatellier, J. L. Berdagué, N. Kondjoyan, F. Mercier et al., Physicochemical, biochemical and instrumental attributes and consumer acceptability of dryfermented sausages elaborated with combined partial substitutions of sodium chloride and pork backfat, Food and Nutrition Sciences, vol.7, pp.1297-1314, 2016.
URL : https://hal.archives-ouvertes.fr/hal-01412069

E. Santos-garcés, I. Munoz, P. Gou, X. Sala, and E. Fulladosa, Tools for studying dry-cured ham processing by using computed tomography, Journal of Agricultural and Food Chemistry, vol.60, pp.241-249, 2012.

P. J. Taormina, Implications of salt and sodium reduction on microbial food safety, Critical Reviews in Food Science and Nutrition, vol.50, pp.209-227, 2010.

F. Toldrá, The role of muscle enzymes in dry-cured meat products with different drying conditions, Trends in Food Science and Technology, vol.17, pp.164-168, 2006.

J. Weiss, M. Gibis, V. Schuh, and H. Salminen, Advances in ingredient and processing systems for meat and meat products, Meat Science, vol.86, pp.196-213, 2010.

F. Wirth, Technologies for making fat-reduce meat products, vol.68, pp.1153-1156, 1988.

W. Zhang, S. Xiao, H. Samaraweera, E. J. Lee, and D. U. Ahn, Improving functional value of meat products, Meat Science, vol.86, pp.15-31, 2010.

, Cet article est publié sous la licence Creative Commons (CC BY-NC-ND 3.0)

, Pour la citation et la reproduction de cet article, mentionner obligatoirement le titre de l'article, le nom de tous les auteurs, la mention de sa publication dans la revue « Innovations Agronomiques », la date de sa publication