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have a negative image due to harmful health effects if consumed in excess (Battaglia Richi et al., 2015). With this in mind, it is necessary to implement reformulations that reduce additives and ingredients to make meat products healthier.The use of phosphate promotes several desirable effects such as an increase in the solubility of myofibrillar proteins by an increase in ionic strength in the aqueous phase and, mainly, an increase in the water retention capacity (Glorieux et al., 2017), being the sodium tripolyphosphate (STPP) most used in emulsified meat products. Furthermore, phosphates reduce lipid oxidation reaction, cooking loss, assists to maintain characteristic color and texture properties (Câmara et al., 2020). Taking into account its technological benefits in meat products, reducing the phosphate content is a challenge in this category. Despite this, several studies related excessive phosphate intake to the development of hyperphosphatemia, which promotes various health issues such as cardiovascular diseases and kidney failure, being mainly harmful for people with kidney problems

The objective of this study was to evaluate the effects of different chloride salts (NaCl, KCl, and CaCl2) on the characteristics of salted meat products through the determination of moisture, pH, aw, chloride, ash levels, cooking loss, and instrumental color during the processing steps. Four salted meat treatments were elaborate using the following salts in the wet and dry salting stepsI: FC1I: 100% NaCl; F1I: 50% NaCl + 50% KCl; F2I: 50% NaCl + 25% CaCl2; F3I: 50% NaCl + 25% KCl + 25% CaCl2. The addition of CaCl2 led to the lowest pH and changes in aw, moisture, ash levels, and instrumental color when compared to the other treatments, which was different from the control (100% NaCl) and F1 (50% NaCl + 50% KCl), thus evidencing the great effect of CaCl2 on the characteristics of salted meat products during the whole processing. The partial replacement of NaCl by KCl and/or CaCl2 greatly increased the cooking loss of salted meat products. The replacement of NaCl by KCl promoted similar quality parameters.

Learning is a product of interaction, which depending on the epistemology of its process, makes each learner interact with teachers, with other students and with the content. In a Virtual Learning Environment (AVA), it is possible to collect data on the interactions of learners, but the raw form of this data is challenging to interpret by those involved in the learning process. Applications of Learning Analytics Dashboards (LAD) have been developed to support the analysis of learning. However, there are few reports of the use of these tools in the virtual environment Moodle, much used by educators. The problem that arises from this observation is if this is due to the absence of these tools (plugins) for Moodle, its lack of knowledge or functionalities. This article aims to present a comparative study of LAD type plugins for the related Moodle environment highlighting its functionalities for monitoring the learning process by the teacher and the student.