The aim of this study was to evaluate the effects of replacing sodium chloride (NaCl) by 40% of potassium chloride (KCl), combined to the use of different proportions (0, 50, and 100%) of pale, soft, and exudative meat, on the technological and sensorial characteristics of restructured cooked hams. NaCl replacement and pale, soft, and exudative proportion did not change ( P > 0.05) the products’ chemical composition, water losses, pH, and color. The ham texture profile was not affected by pale, soft, and exudative meat, but the chewiness reduced ( P < 0.05) with NaCl replacement. Pale, soft, and exudative meat reduced ( P < 0.05) the ham sliceability from 94 to 88%, regardless of the proportion used. NaCl replacement did not affect the perceived saltiness and the products’ acceptability, but pale, soft, and exudative products were more accepted, and consumers noticed a higher salty taste. It was concluded that reducing the sodium content by partially replacing NaCl with KCl is feasible even in restructured cooked hams made with high proportions of pale, soft, and exudative meat.
The influence of betaine and creatine monohydrate supplementation on chemical composition, oxidative stability and pork quality in RYR1 heterozygous pigs
