Silva Vidal, Vitor AndreDe Souza Paglarini, CamilaFerreira, AlefDos Santos, José RobertoPollonio, Marise A. R.2021-07-222021-07-222019-07-010101-2061https://hdl.handle.net/2445/179271The 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 steps: FC1: 100% NaCl; F1: 50% NaCl + 50% KCl; F2: 50% NaCl + 25% CaCl2; F3: 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.application/pdfeng(c) Silva Vidal, Vitor Andre et al., 2019Productes carnisSalTecnologia dels alimentsEspectrometria de massesMeat productsSaltFood technologyMass spectrometryinfo:eu-repo/semantics/article7055832021-07-22info:eu-repo/semantics/openAccess