Do a good job in salt reduction and build a solid foundation for health 2021 China's meat industry salt reduction and health action exchange meeting was successfully held in Lu

　　In order to implement the “Three Reductions and Three Health” special actions of the National Health Commission, guide the meat industry to actively assume the social responsibility of “Healthy China ”, promote the “ salt reduction action”, effectively reduce the per capita daily salt intake of consumers , and achieve chronic diseases The prevention threshold is moved forward , effectively curbing the rising trend of the prevalence of hypertension and related diseases, improving the health of the whole people, and helping to realize the "Healthy China 2030" Planning Outline" and "National Nutrition Plan (2017-2030)".
With the goal of reducing the national per capita daily salt intake by 20% by 2030, the China Meat Association held the “2021 China Meat Industry Salt Reduction Health Action Exchange Conference ” on July 14 in Yantai , Shandong .
The meeting was chaired by Liu Sha, Secretary-General of the Meat Food Ingredients Branch of China Meat Association .

 

　　Gao Guan, vice president of the China Meat Association, said in a speech that the scientific salt reduction action in the meat industry is a care for the health of the people and a care for life
.
In order to make the salt reduction health action truly an effective work for the industry, it is of great significance to formulate a group standard for scientific salt reduction in the meat industry
.
He pointed out that to formulate a group standard that meets the requirements of the country and industry and meets the development of enterprises and industries, it is necessary to spread scientific health knowledge with a scientific attitude and spirit, oppose and resist unscientific and pseudo-scientific information, and correctly guide and regulate the industry.
Future work will enhance people’s sense of gain, happiness, and security, and deepen their understanding of the development of national health
.

 

　　Xu Jiao, director of the Food and Nutrition Division of the Food Department of the National Health and Health Commission, interpreted the nutrition and health standard system and related policies at an online meeting
.
She pointed out that perfecting the nutrition standard system is an important step in coordinating the promotion of the Healthy China Action and the implementation of the National Nutrition Plan
.
Through pilot demonstrations, all regions should gradually promote the construction of nutritious and healthy restaurants and nutritious and healthy restaurants in their jurisdictions to promote the transformation and upgrading of the catering industry
.
Director Xu Jiao introduced the "General Principles of Nutrition Labeling of Prepackaged Foods".
She emphasized that nutrition has a greater impact on health.
High salt (sodium) has an impact on the incidence of chronic diseases such as hypertension, cardiovascular disease, stroke, gastric cancer, and obesity.
All have a certain impact
.
She pointed out the five basic principles of the series of guidelines for nutritional and healthy places: one is to reduce salt, oil, and sugar; the second is reasonable diet and healthy cooking; the third is hygiene and epidemic prevention; the fourth is to prevent waste; the fifth is nutrition education
.
The next step is to give full play to the resource advantages of various departments and work together to advance key tasks
.
At the same time, pilot demonstration work will be initiated to promote the exploration and construction of regional nutrition innovation platforms in various regions
.
Improve the nutrition and health standard system
.
Formulate the "Guidelines for Nutrition Labeling of Catering Food", "Guidelines for the Construction of Nutritional and Healthy Canteens", "Guidelines for the Construction of Nutritional and Healthy Restaurants", etc.
, to guide the implementation of reasonable meals and "three reductions" with scientific standards
.

 

　　Professor Wang Wei, Professor of Chengdu University and Dean of Sichuan Meat Industry Technology Research Institute, shared the application of salt reduction technology in meat product processing with the delegates
.
He emphasized that people's demand for salt is declining, while intake is rising
.
The per capita salt intake recommended by the World Health Organization should be less than 5 grams, and the global intake far exceeds this standard.
The average salt intake per capita in China is 10-15 grams
.
Therefore, it has become an inevitable demand of consumers to reduce salt in food to control salt intake
.
Subsequently, he shared with the delegates the technology and application of the main anti-corrosion and quality-preserving fence factors.
One is the relationship between salt reduction in meat products and fence regulation, and proposed to control the initial bacterial population of raw and auxiliary materials; the second is the temperature threshold factor and salt reduction, and temperature control.
It is an important way for the preservation and production of low-salt meat products; the third is the relationship between the pH factor and salt reduction, which can partially replace the preservation effect of salt; the fourth is the oxidation-reduction factor and salt reduction, and low-salt foods rely on cold chain and vacuum packaging for storage ; Fifth, material antibacterial factor and salt reduction, appropriate amount of sanitary and safe preservatives contribute to the storability of the product; Sixth, water activity factor and salt reduction, drying and other technical applications are helpful to the preservation of meat products
.

 

　　Shuanghui, Delis, Pisces, Jinluo, Chuying and other meat products companies focus on the research and development of salt-reducing product technology in the processing of meat products, related standards for salt-reducing products, the shelf life of salt-reducing products, protein hydrolysis, and salt-reducing technology for braised meat products Discuss topics such as the needs of the company
.
Representatives of ingredients companies such as Tianbo, Angel Yeast, Haile, Dehui, Wenda, Xinhe, etc.
start with the technology of yeast, natural vegetable gum, nano-salt, taste peptide, low-sodium salt, natural spices and other technologies for the processing of meat products Low-salt technology makes a solution introduction
.

 

　　Chu Jieming, president of the Leisure Meat Branch of the China Meat Association, said at the conclusion of the conference that from an industry perspective, it is imperative for us to participate in the "three reductions and three health" actions
.
Regarding the formulation of the group standard for "salt reduction", since there are many categories of meat products, it is necessary to finely classify the product categories, and formulate more realistic group standards for the industry and industrial development
.
At the same time, our companies and industry associations must also actively guide and promote consumers to contribute to "Healthy China"
.

 

　　Starting from the status quo of industrial development and the needs of innovative development, this seminar exchanged and discussed the science and technology and practice of salt reduction in the meat industry, promoted positive actions by enterprises, and set salt reduction goals
.
While sharing new technologies and solutions for salt reduction, the participating food industry representatives actively stated that they would jointly promote the orderly development of salt reduction actions, create a healthy food and cultural environment for the whole people, and contribute to improving the health of the people
.

 

　　Leaders of relevant ministries and commissions such as the National Health Commission, industry experts such as Chengdu University, and more than 40 companies including Shandong Delis, Jinan Welkang, Jiangsu Double Fish, Shandong Tianbo, Henan Shuanghui, Shandong Jinluo, Nanjing Yurun, China Resources Wufeng, etc.
Enterprise representatives attended this meeting
.