The Institute of Meat and Dairy Industry offers food producers a technology for producing meat products to reduce the consumption of table salt by the population, especially in individuals with a high salt sensitivity threshold, and, as a result, to prevent non-communicable diseases, under a commercial agreement with technical assi8stance and/or a licensing agreement and is looking for partners to conclude a research cooperation agreement.

New types of meat products with a 30% reduction in table salt content have been developed using the phytocomplexes "Credo," "Salus-1," and "Salus-2," which lower the threshold of salt sensitivity and possess a pronounced antioxidant effect.

These new meat products are high in essential amino acids and vitamins, which are important for the prevention of cardiovascular diseases. The dietary preventive properties of the new meat products with a reduced table salt content have been confirmed by preclinical trials at the Institute of Physiology of the National Academy of Sciences of Belarus. It has been established that regular consumption of the new meat products for three weeks after simulating cardiovascular failure is accompanied by a reduction in elevated blood pressure.

Cooked sausage products with a reduced table salt content for dietary preventive nutrition are intended for individuals over 18 years of age.

The market potential for meat products with a reduced table salt content is enormous. Thus, a number of countries are developing public programs and measures to reduce salt consumption, and research shows that this is economically feasible.
Calculations conducted in Canada showed that reducing salt consumption to 4.6 grams per day would save approximately $430 million annually on treatment and laboratory diagnostics for the causes of hypertension.

Scientific and technical assistance in the development and implementation of technical regulations and technological documents is available.

The information is published in the Album of Promising Developments of Organizations of the National Academy of Sciences of Belarus for the Real Sector of the Economy (2023), pp. 417-418. (in Russian)

For the first time in the Republic of Belarus, a line of meat products with reduced table salt content has been developed for the prevention of cardiovascular diseases. Compared to foreign analogues (TU 10.02.01.271-07 "Dietary Cooked Sausages, Dietary Hot Dogs," Russian Federation), the developed meat products have a 30% lower salt content, a 49% lower fat content, and a 50% higher protein content, ensuring their dietary and preventive properties.

The production of enriching phytocomplexes and the production of cooked sausages with reduced table salt content for dietary preventive nutrition will not entail harmful environmental consequences, accidents, or environmental pollution.

Manufacturers: OJSC Minsk Meat-Processing Plant, UP UNITECHPROM BGU (phytocomplexes and phytosalts for the production of products with a reduced content of table salt).

Developers: Research and Production Republican Subsidiary Unitary Enterprise "Institute of Meat and Dairy Industry" of the Republican Unitary Enterprise "Scientific and Practical Center for Food of the National Academy of Sciences of Belarus" in collaboration with the Local Foundation "Science and Technology Park" and the Educational, Research, and Production Republican Unitary Enterprise "UNITEKHPROM BSU."

1. Cooked sausage products with reduced salt content for dietary preventive nutrition: recipe collection: RC BY 100098867.4548-2018–RC BY 100098867.4562-2018. – Introduced October 17, 2018. – Minsk: Institute of Meat and Dairy Industry, 2018.
2. Technological instructions for the production of cooked sausage products with reduced salt content for dietary preventive nutrition: TI BY 100098867.506-2018. – Introduced on 14.05.2018. – Minsk: Institute of Meat and Dairy Industry, 2018.

The Republican Unitary Scientific and Production Subsidiary Enterprise "Institute of the Meat and Dairy Industry" of the Republican Unitary Enterprise "Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus" is a leading enterprise developing technologies and new products for the meat and dairy industries.

The Institute's activities are aimed at improving and providing scientific support to the dairy and meat industries of the Republic of Belarus and include the following key areas:

- Development of new types of meat and dairy products, resource- and energy-saving, innovative, and import-substituting technologies for the production of dairy and meat products.

- Development and improvement of technologies for the production of bacterial starter cultures for the dairy industry and biopreservatives for the agro-industrial complex, as well as functional, specialized, and baby food products.

- Production of dry and frozen starter cultures and biopreservatives for the processing industry and the agro-industrial complex.

- Ensuring the functioning and development of the Republican Collection of Industrial Strains of Starter Cultures and Their Bacteriophages – a national treasure of the Republic of Belarus (Resolution of the Council of Ministers of December 19, 2016, No. 1043).

- Conducting quality and safety testing of raw materials and finished products.

- Developing harmonized technical regulations and technical documentation for standardization and regulation in the meat and dairy industries.

- Developing new technologies and means for sanitizing process equipment and production facilities.

- Developing modern organizational and economic approaches and mechanisms aimed at improving the efficiency and competitiveness of the meat and dairy industries.

- Organizing and conducting scientific and practical events and training courses aimed at enhancing the professional skills and knowledge of enterprise employees.

- Providing scientific and technological support for the development and modernization of the meat and dairy industries, and providing scientific, methodological, and advisory assistance.

The Institute's research is relevant, reflects the real needs of the meat and dairy industries, and is aimed at reducing resource consumption, import substitution, increasing the biological value of products, and expanding their range.

- Quality management system in accordance with the requirements of STB ISO 9001-2015.
- Food safety management system based on hazard analysis and critical control points ( Hazard Analysis and Critical Control Points HACCP-system) in accordance with the requirements of STB 1470-2012.
- Halal system in compliance with UAE GSO 2055-1:2015.

Manufacturers interested in purshasing a meat production technology to reduce salt intake by the population, especially in individuals with a high salt sensitivity threshold, and, consequently, prevent non-communicable diseases, under a commercial agreement with technical assistance and/or a licensing agreement.

Partners interested in developing a meat production technology to reduce salt intake by the population, especially in individuals with a high salt sensitivity threshold, and, consequently, prevent non-communicable diseases, under a research cooperation agreement.