Radu Rusu, Cristina-GabrielaPop, Mircea-IoanAlbu, A.2026-06-152026-06-1520222821 - 6644https://repository.iuls.ro/handle/20.500.12811/6639In the meat industry, salting is used to preserve, increase the hydration capacity and to influence the taste of the obtained preparations. On the other hand, the high salt content is linked to the deterioration of the consumer's health. For this reason, the amount of salt added in the manufacturing process of meat products must be maintained within the limits imposed by the in-force legislation. Nine products belonging in three food categories (bacon, baloney, and pork pastrami products) have been investigated in laboratory via Mohr method to identify and quantify the usage of sodium chloride. The inclusion level of sodium chloride in the first group (bacon) was between 2.2 g and 2.4 g, less than the maximum admitted inclusion level (AIL) (3g /100g product). The concentration detected in the baloney products was between 2.0 g and 2.7 g, lower than the AIL for this food category (3g /100 g). The inclusion level of sodium chloride in the third group of meat products (pork pastrami) was between 2.7 g and 2.8 g, less than the maximum admitted inclusion level (AIL) (3g /100g product). From the data obtained, it can be seen that in some of the foods analyzed, the amount of added sodium chloride was close to the maximum level of inclusion, specified by the legislation.enCC BY-NC-SA 4.0https://creativecommons.org/licenses/by-nc-sa/4.0/sodium chlorideinclusion levelbaconbaloneypork pastramiArticle