Desorption isotherms of salted minced pork using K-lactate as a substitute for NaCl

The effect of air relative humidity on the appearance and structure of subcutaneous pork fat unsalted or treated with NaCl, KCl or K-lactate

“…This could be explained by the crystallisation of NaCl at a w < 0.75 and the crystallisation of KCl at a w < 0.843 and 25 C. The absence of this reduction and higher water content found in K-lactate samples at low RH agrees with the behaviour in the desorption isotherms of meat salted with K-lactate observed by Muñoz et al (2009). Therefore, the knowledge of isotherms of meat with different salts allows the explanation of the behaviour of subcutaneous fat treated with different salts when stored at different RH.…”

Consumer Awareness of Salt and Sodium Reduction and Sodium Labeling

“…Total of 57% of participants from the current survey were classified as overweight (28.2%) and/or obese (29.1%) (Table 1). Obesity is correlated with many chronic diseases, including high blood pressure, type 2 diabetes, high blood cholesterol level, coronary heart disease, and gallbladder diseases (Must and others 1999). The BMI values from this study were based on self‐reported weight and therefore may not represent the actual value, but provide an estimate, as Villanueva (2001) reported the differences between self‐reported and actual height and weight information and reported some discrepancies.…”

The effects of high salt and low pH on the water-holding of meat

“…potassium chloride or potassium lactate, but then the sensory and technological properties may change, depending on the degree of replacement Gou, Guerrero, Gelabert, & Arnau, 1996;Munoz, Arnau, Costa-Corredor, & Gou, 2009). In those studies water-holding was not the main focus, but mass transfer and absorption/desorption of water.…”