Experiments were conducted to investigate the effects of varying concentrations of sodium chloride (NaCl) and potassium chloride (KCl) on the quality of marinated broiler breast fillets. Fillets were deboned at 2‐h postmortem and marinated with a 15% solution containing water, different concentrations of NaCl or KCl and 0.45% sodium tripolyphosphate (STPP). Fillets were vacuum marinated in different NaCl or KCl concentrations. The tenderness of marinated fillets was instrumentally assessed by the Meullenet–Owens razor shear. Water‐holding capacity, including marinade uptake, retention, thaw loss and cook loss, was also evaluated. Significant improvements in tenderness, thaw loss and cook loss were observed as the amounts of NaCl increased compared with the control (STPP only). Replacing greater than 50% of NaCl with KCl resulted in significant decreases in tenderness; however, no significant changes were observed for all instrumental and sensory characteristics below this level. Replacement levels did not significantly decrease retention and thaw loss, while cook loss increased with the increase in KCl concentrations. PRACTICAL APPLICATIONS This research would be of benefit to poultry processors who would like to know the optimal level of potassium chloride (KCl) in an effort to reduce the amount of sodium for marinating broiler breast meat. It is concluded that a maximum of 50% of KCl could be used with a minimal change of qualities in marinating broiler breast meat.

For usage of glass fertilizer, physical and dissolution properties were investigated according to variation of the SiO2 and K2O contents in silicate glasses. In glass forming region, K2O/P2O5 0-0.24, SiO2/(SiO2+P2O5) 0-0.29 and CaO/P2O5 0-1.00 were fabricated as clear glass in K2O-CaO-SiO2-P2O5 glass system. The glass transition temperature (Tg) and softening temperature (Ts) were gradually shifted to the higher temperature range according to increase of SiO2 contents. The K2O contents, which could cause the structure change from network structure to polymeric chain structure, have direct proportion with the thermal expansion coefficient and inverse proportion with Tg and Ts. The change of the K2O/P2O5 ratio was a main factor to control chemical durability and physical properties such as density and hardness. In the abnormal glass properties such as fast dissolution in aqueous solution, it was presented that the glass can be a good candidate for agriculture fertilizer.