There is a change in eating habits due to urbanization, wherein the trend is becoming more specific for the consumption of ready-to-eat products. Meat products contribute to excessive sodium intake. The diverse range of salted meat products is highly valued and consumed globally because of their distinct flavour and excellent nutritional content. Due to the increased risk of cardiovascular disease, consumers are more concerned about the high levels of sodium chloride intake. As a result of this, food companies are thinking about reducing the sodium in their products. However, using flavor enhancers, salt substitutes, textural enhancers, or other processing technologies, like high pressure processing, pulsed electric fields, hot-boning, and radiation, it is possible to reduce the salt content of meat products, even though it is challenging to remove it completely. So, the technology that is most appropriate for a given meat product should be selected and examined based on how it will affect the product’s quality.