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Physicochemical and microbiological parameters of dried salted pork meat with different sodium chloride levels

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Author(s): Valquíria Cardoso da Silva Ferreira | Terezinha Domiciano Dantas Martins | Eleonore de Souza Batista | Esmeralda Paranhos dos Santos | Fábio Anderson Pereira da Silva | Íris Braz da Silva Araújo | Márcia Cristina Oliveira do Nascimento

Journal: Ciência e Tecnologia de Alimentos
ISSN 0101-2061

Volume: 33;
Issue: 2;
Start page: 382;
Date: 2013;
Original page

Keywords: water activity | salting | meat quality

ABSTRACT
The objective of this study was to evaluate the physicochemical and microbiological parameters of pork meat submitted to dry salting. Sodium chloride (NaCl) was added at levels of 0%, 2.5%, 5%, 7.5% or 10% by the meat weight. Dry salting technique was used, which consists of rubbing the sodium chloride manually, followed by a rest period. The data were submitted to analysis of variance using a completely randomized experimental design. The means were compared by Duncan test at 5%. The salting process reduced (P < 0.05) humidity and water activity, and it increased (P < 0.05) ash, chloride, palmitic acid, and water holding capacity levels compared to those of the control. Luminosity (L*) was lower (P < 0.05) in the control, and a* color was more intense in samples with 2.5% NaCl. Cooking loss was lower (P < 0.05) in the samples salted with 5% and 10% NaCl, and similarity was observed between the levels 0 and 7.5% salt. The treatments with levels 0% and 2.5% NaCl had higher mesophilic counts. The other microbiological parameters were within limits established by law. Therefore, salting with 5% NaCl can be used in pork meat in order to maintain the physicochemical and microbiological characteristics of the final product.

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