Meat products are often perceived as unhealthy foods due to the significant amounts of additives, including NaCl and phosphates, thus being considered excellent reformulation targets. Green technologies such as ultrasound (US), high-pressure processing (HPP), and pulsed electric field (PEF) have gained importance in the food industry as they are environmental-friendly processes. In addition, US, HPP, and PEF can modify the protein structure and improve its functional properties allowing reducing the content of additives in meat products. The purpose of this short review is to highlight and summarize recent studies on green technologies (US, HPP, and PEF) to produce healthier meat products by reducing NaCl and phosphate levels.

由于大量的添加剂（包括NaCl和磷酸盐），肉类产品通常被认为是不健康的食品，因此被认为是极好的配方目标。超声波（US），高压处理（HPP）和脉冲电场（PEF）等绿色技术在食品工业中已变得越来越重要，因为它们是环保工艺。此外，US，HPP和PEF可以修饰蛋白质结构并改善其功能特性，从而减少肉类产品中添加剂的含量。这篇简短评论的目的是强调和总结有关绿色技术（美国，HPP和PEF）的最新研究，这些技术通过降低NaCl和磷酸盐含量来生产更健康的肉类产品。