Dr. Samer Mudalal (Faculty of Agriculture & Veterinary Medicine) and MSc Student Azhar Al-Haj (Nutrition and Food Technology Program) Publish a Joint Study on Healthier Salt Substitutes in Meat Products
Dr. Samer Mudalal and graduate student Azhar Al-Haj have co-authored a study on developing healthier salt alternatives for meat products, published in the prestigious Applied Food Research (Impact Factor 6.2; SJR 1.073), an Elsevier journal ranked Q1 globally in food science and technology.
The study proposes low-sodium formulations for beef burger patties that reduce sodium while preserving sensory quality and nutritional value. The findings directly support efforts to curb excess sodium intake—linked to cardiovascular disease and hypertension—thus contributing to Sustainable Development Goal 3: Good Health and Well-Being.
This achievement reflects An-Najah National University’s strong record of scientific collaboration and its ongoing commitment to advancing academic and research programs to international standards.
Read the article: Low-sodium beef patties: Enhancing quality and health benefits through salt substitution — ScienceDirect.
