Lipolytic degradation, water and flavor properties of low sodium dry cured beef

Figures & data

Figure 1. Changes of Na (A) and K (B) content in dry-cured beef during processing. Salt = dry-cured beef treated with salt; SS = dry-cured beef treated with salt substitute (39.7% of NaCl, 51.3% of KCl and a mixture of 7% _L-lysine and 2% _L-histidine). Different capital letters (A–D) indicate significant differences among the different times of salt (P < .05), and different lowercase letters (a–c) indicate significant differences among the different times of SS (P <.05). Different capital letters (X, Y) on the same day indicate significant differences among the different treatments (P < .05). Error bars represent the standard deviation of means (n = 3)

Table 1. Changes in physicochemical composition during processing of dry-cured beef using salt and SS treatments

Time (d)	Treatments	Attributes
		Water activity	Moisture*	pH
Day 0	Salt	0.998 ± 0.001^A	73.11 ± 0.91^A	5.35 ± 0.01^E
	SS	0.998 ± 0.001^a	75.46 ± 1.78^a	5.37 ± 0.02^e
Day 10	Salt	0.962 ± 0.001^X,B	58.95 ± 1.36^X,B	5.55 ± 0.03^Y,D
	SS	0.957 ± 0.003^Y,b	55.65 ± 0.95^Y,b	5.70 ± 0.02^X,d
Day 15	Salt	0.954 ± 0.002^C	57.03 ± 1.29^B	5.63 ± 0.01^Y,C
	SS	0.951 ± 0.002^c	54.77 ± 1.32^b	5.77 ± 0.01^X,c
Day 20	Salt	0.941 ± 0.002^X,D	56.40 ± 1.44^X,B	5.74 ± 0.03^Y,A
	SS	0.935 ± 0.001^Y,d	53.53 ± 1.06^Y,b	5.93 ± 0.02^X,a
Day 27	Salt	0.920 ± 0.001^X,E	52.34 ± 1.14^X,C	5.70 ± 0.02^Y,AB
	SS	0.913 ± 0.001^Y,e	49.44 ± 0.87^Y,c	5.84 ± 0.02^X,b
Day 57	Salt	0.897 ± 0.001^X,F	47.28 ± 0.86^X,D	5.65 ± 0.03^BC
	SS	0.886 ± 0.002^Y,f	44.14 ± 0.26^Y,d	5.70 ± 0.02^d

Salt = dry-cured beef treated with salt; SS = dry-cured beef treated with salt substitute (39.7% of NaCl, 51.3% of KCl and a mixture of 7% _L-lysine and 2% _L-histidine).

All values are presented as means ± standard deviation (n = 3). Different capital letters (A–F) indicate significant differences among the different times of salt (P < .05), and different lowercase letters (a–f) indicate significant differences among the different times of SS (P < .05). Different capital letters (X, Y) on the same day indicate significant differences among the different treatments (P < .05).

* Expressed as g/100 g.

Table 2. Changes in BA concentration during processing of dry-cured beef using salt and SS treatments

	Time (d)
	Day 0		Day 10		Day 15
BAs	Salt	SS	Salt	SS	Salt	SS
TRY	ND	ND	ND	ND	ND	ND
PHE	ND	ND	ND	ND	ND	ND
PUT	ND	ND	ND	ND	ND	7.27 ± 0.04^b
CAD	ND	ND	5.81 ± 0.14^X,E	2.12 ± 0.05^Y,f	8.40 ± 0.16^D	8.20 ± 0.05^d
HIS	ND	ND	9.62 ± 0.08^Y,D	10.59 ± 0.01^X,d	10.55 ± 0.01^Y,C	12.17 ± 0.15^X,c
TYR	ND	ND	7.62 ± 0.09^Y,D	9.88 ± 0.06^X,d	9.74 ± 0.08^Y,C	18.52 ± 0.21^X,b
SPM	4.09 ± 0.01^E	4.07 ± 0.01^e	7.09 ± 0.01^Y,D	40.81 ± 0.03^X,b	7.85 ± 0.02^Y,C	42.67 ± 0.10^X,a
SPD	0.41 ± 0.01^B	0.41 ± 0.01^c	0.65 ± 0.05^X,A	0.20 ± 0.01^Y,d	0.14 ± 0.01^Y,C	0.49 ± 0.02^X,b
Total	4.50 ± 0.01^F	4.48 ± 0.01^f	30.79 ± 0.15^Y,E	63.60 ± 0.08^X,c	36.68 ± 0.09^Y,D	89.32 ± 0.26^X,b
	Time (d)
	Day 20		Day 27		Day 57
BAs	Salt	SS	Salt	SS	Salt	SS
TRY	ND	ND	ND	ND	ND	ND
PHE	ND	ND	ND	ND	ND	ND
PUT	5.88 ± 0.23^Y,B	14.54 ± 0.12^X,a	7.29 ± 0.01^X,A	2.92 ± 0.04^Y,c	ND	ND
CAD	15.15 ± 0.25^Y,C	21.71 ± 0.09^X,a	35.07 ± 0.12^X,A	14.43 ± 0.10^Y,b	21.75 ± 0.36^X,B	9.63 ± 0.32^Y,c
HIS	22.58 ± 0.14^X,A	19.33 ± 0.14^Y,a	14.99 ± 0.01^X,B	14.63 ± 0.05^Y,b	7.48 ± 0.01^Y,E	9.06 ± 0.02^X,e
TYR	18.49 ± 0.24^Y,A	20.19 ± 0.35^X,a	12.56 ± 0.01^Y,B	13.64 ± 0.07^X	12.64 ± 0.08^X,B	9.49 ± 0.13^Y,d
SPM	42.02 ± 0.28^X,A	26.50 ± 0.02^Y,c	18.77 ± 0.01^X,B	6.28 ± 0.01^Y,d	ND	ND
SPD	0.68 ± 0.02^A	0.54 ± 0.02^a	0.27 ± 0.13^BC	0.38 ± 0.01^c	ND	ND
Total	104.80 ± 1.05^X,A	102.80 ± 0.41^Y,a	88.96 ± 0.16^X,B	52.28 ± 0.08^Y,d	41.87 ± 0.44^X,C	28.18 ± 0.18^Y,e

TRY: tryptamine; PHE: phenylethylamine; PUT: putrescine; CAD: cadaverine; HIS: histamine; TYR: tyramine; SPM: spermine; SPD: spermidine; ND indicates that the BA was not detected in HPLC. Salt = dry-cured beef treated with salt; SS = dry-cured beef treated with salt substitute (39.7% of NaCl, 51.3% of KCl and a mixture of 7% _L-lysine and 2% _L-histidine).

All values are presented as means ± standard deviation (n = 3). Different capital letters (A–F) indicate significant differences among the different times of salt (P <.05), and different lowercase letters (a–f) indicate significant differences among the different times of SS (P < .05). Different capital letters (X, Y) on the same day indicate significant differences among the different treatments (P < .05).

Expressed as mg/kg.

Table 3. Changes in free fatty acids during processing of dry-cured beef using salt and SS treatments

	Time (d)
	Day 0		Day 10		Day 15
FFA	Salt	SS	Salt	SS	Salt	SS
C14:0	0.16 ± 0.03^C	0.16 ± 0.07^d	0.59 ± 0.08^B	0.38 ± 0.07^cd	0.74 ± 0.05^X,B	0.53 ± 0.02^Y,bc
C16:0	1.68 ± 0.44^D	1.74 ± 0.51^b	3.91 ± 0.13^CD	4.94 ± 0.82^ab	5.24 ± 0.21^BC	4.92 ± 0.40^ab
C18:0	0.70 ± 0.11^B	0.65 ± 0.07^c	1.96 ± 0.07^AB	1.67 ± 0.51^bc	2.15 ± 0.70^AB	1.99 ± 0.33^ab
SFA	2.55 ± 0.45^E	2.54 ± 0.37^d	6.46 ± 0.16^D	6.98 ± 0.25^c	8.14 ± 0.43^CD	7.43 ± 0.05^c
C16:1	0.26 ± 0.06^D	0.25 ± 0.07^d	0.51 ± 0.12^CD	0.54 ± 0.08^c	0.57 ± 0.07^Y,CD	0.79 ± 0.01^X,b
C18:1	1.79 ± 0.31^C	1.79 ± 0.40^d	4.28 ± 0.71^BC	4.88 ± 0.56^c	5.31 ± 0.66^B	6.48 ± 0.56^bc
C20:1	0.01 ± 0.01^C	0.01 ± 0.01^b	0.02 ± 0.01^C	0.02 ± 0.01^b	0.03 ± 0.01^BC	0.03 ± 0.01^b
MUFA	2.06 ± 0.25^C	2.06 ± 0.33^c	4.82 ± 0.59^BC	5.45 ± 0.48^bc	5.91 ± 0.58^B	7.30 ± 1.12^b
C18:2	0.39 ± 0.01^D	0.39 ± 0.01^c	1.62 ± 0.03^C	1.49 ± 0.04^c	1.18 ± 0.03^Y,CD	1.63 ± 0.05^X,bc
C18:3	0.02 ± 0.01^D	0.03 ± 0.01^d	0.09 ± 0.01^C	0.09 ± 0.01^c	0.11 ± 0.01^BC	0.12 ± 0.01^b
C20:4	0.21 ± 0.02^C	0.21 ± 0.01^c	0.82 ± 0.04^X,B	0.52 ± 0.01^Y,c	1.52 ± 0.08^A	1.18 ± 0.10^ab
PUFA	0.62 ± 0.01^D	0.62 ± 0.01^e	2.50 ± 0.03^X,C	2.09 ± 0.02^Y,d	2.82 ± 0.06^C	2.94 ± 0.05^c
Total	5.24 ± 0.11^E	5.22 ± 0.04^e	13.78 ± 0.21^D	14.53 ± 0.25^d	16.70 ± 0.45^C	17.67 ± 0.51^c
	Time (d)
	Day 20		Day 27		Day 57
FFA	Salt	SS	Salt	SS	Salt	SS
C14:0	0.69 ± 0.12^B	0.63 ± 0.08^bc	0.75 ± 0.07^B	0.70 ± 0.06^b	1.18 ± 0.14^A	1.07 ± 0.08^a
C16:0	5.94 ± 0.70^BC	5.31 ± 0.48^ab	6.94 ± 0.31^AB	6.47 ± 0.94^a	8.96 ± 1.16^A	8.05 ± 1.88^a
C18:0	2.73 ± 0.06^AB	2.29 ± 0.35^ab	3.27 ± 0.71^A	2.99 ± 0.27^a	3.41 ± 0.95^A	3.20 ± 0.05^a
SFA	9.35 ± 0.53^BC	8.23 ± 0.19^bc	10.96 ± 0.47^B	10.36 ± 0.88^ab	13.55 ± 0.77^A	12.32 ± 1.04^a
C16:1	0.72 ± 0.10^BC	0.85 ± 0.04^b	1.03 ± 0.15^B	0.97 ± 0.04^b	1.43 ± 0.03^Y,A	1.55 ± 0.01^X,a
C18:1	6.12 ± 0.52^B	7.70 ± 0.25^b	8.99 ± 0.85^A	7.89 ± 0.48^b	10.27 ± 0.78^A	9.92 ± 0.67^a
C20:1	0.04 ± 0.01^AB	0.05 ± 0.01^a	0.04 ± 0.01^AB	0.06 ± 0.01^a	0.05 ± 0.01^A	0.07 ± 0.01^a
MUFA	6.88 ± 1.12^B	8.60 ± 0.91^ab	10.06 ± 1.11^A	8.93 ± 1.14^ab	11.84 ± 0.75^A	11.54 ± 1.09^a
C18:2	1.53 ± 0.04^C	1.49 ± 0.06^c	2.64 ± 0.18^B	2.76 ± 0.16^b	4.09 ± 0.13^Y,A	4.79 ± 0.11^X,a
C18:3	0.11 ± 0.01^BC	0.12 ± 0.01^b	0.14 ± 0.02^X,B	0.09 ± 0.01^Y,c	018 ± 0.01^Y,A	0.24 ± 0.01^X,a
C20:4	1.01 ± 0.02^X,B	0.77 ± 0.01^Y,bc	1.46 ± 0.19^A	1.54 ± 0.16^a	1.78 ± 0.17^A	1.71 ± 0.30^a
PUFA	2.65 ± 0.01^X,C	2.38 ± 0.05^Y,cd	4.25 ± 0.28^B	4.39 ± 0.20^b	6.36 ± 0.04^A	6.55 ± 0.38^a
Total	18.88 ± 0.59^C	19.21 ± 0.62^c	25.27 ± 0.92^B	23.68 ± 0.77^b	31.45 ± 0.97^A	30.61 ± 0.87^a

Salt = dry-cured beef treated with salt; SS = dry-cured beef treated with salt substitute (39.7% of NaCl, 51.3% of KCl and a mixture of 7% _L-lysine and 2% _L-histidine).

All values are presented as means ± standard deviation (n = 3). Different capital letters (A–E) indicate significant differences among the different times of salt (P <.05), and different lowercase letters (a–e) indicate significant differences among the different times of SS (P < .05). Different capital letters (X, Y) on the same day indicate significant differences among the different treatments (P < .05).

Table 4. Changes in lipase activity during processing of dry-cured beef using salt and SS treatments

Time (d)	Treatments	Lipase activity
		Neutral lipase activity	Acid lipase activity	Phospholipase activity
Day 0	Salt	31.60 ± 6.86^A	5.74 ± 0.36^A	2.19 ± 0.28^A
	SS	29.18 ± 6.37^a	5.59 ± 0.37^a	1.92 ± 0.29^a
Day 10	Salt	22.09 ± 2.01^B	3.72 ± 0.10^B	1.41 ± 0.10^B
	SS	17.00 ± 3.89^b	3.10 ± 0.50^b	1.06 ± 0.24^b
Day 15	Salt	9.47 ± 0.70^Y,C	1.77 ± 0.07^Y,C	0.62 ± 0.07^C
	SS	12.62 ± 0.27^X,bc	2.21 ± 0.04^X,c	0.85 ± 0.08^bc
Day 20	Salt	7.99 ± 1.14^Y,C	1.32 ± 0.01^Y,CD	0.53 ± 0.06^Y,C
	SS	11.20 ± 0.95^X,bc	2.06 ± 0.18^X,c	0.72 ± 0.05^X,bcd
Day 27	Salt	7.02 ± 1.14^C	1.34 ± 0.44^CD	0.47 ± 0.08^C
	SS	6.78 ± 1.70^c	1.23 ± 0.41^d	0.44 ± 0.08^cd
Day 57	Salt	6.80 ± 1.61^C	1.03 ± 0.32^D	0.44 ± 0.10^C
	SS	5.89 ± 0.39^c	1.09 ± 0.09^d	0.38 ± 0.02^d

Salt = dry-cured beef treated with salt; SS = dry-cured beef treated with salt substitute (39.7% of NaCl, 51.3% of KCl and a mixture of 7% _L-lysine and 2% _L-histidine).

All values are presented as means ± standard deviation (n = 3). Different capital letters (A–D) indicate significant differences among the different times of salt (P <.05), and different lowercase letters (a–d) indicate significant differences among the different times of SS (P < .05). Different capital letters (X, Y) on the same day indicate significant differences among the different treatments (P < .05).

Figure 2. Changes in TBARS values in dry-cured beef during processing. Salt = dry-cured beef treated with salt; SS = dry-cured beef treated with salt substitute (39.7% of NaCl, 51.3% of KCl and a mixture of 7% _L-lysine and 2% _L-histidine). Different capital letters (A–D) indicate significant differences among the different times of salt (P < .05), and different lowercase letters (a–e) indicate significant differences among the different times of SS (P <.05). Different capital letters (X, Y) on the same day indicate significant differences among the different treatments (P < .05). Error bars represent the standard deviation of means (n = 3)

Figure 3. Changes of LOX activity in dry-cured beef during processing. Salt = dry-cured beef treated with salt; SS = dry-cured beef treated with salt substitute (39.7% of NaCl, 51.3% of KCl and a mixture of 7% _L-lysine and 2% _L-histidine). Different capital letters (A–D) indicate significant differences among the different times of salt (P < .05), and different lowercase letters (a–e) indicate significant differences among the different times of SS (P <.05). Different capital letters (X, Y) on the same day indicate significant differences among the different treatments (P < .05). Error bars represent the standard deviation of means (n = 3)

Table 5. Volatile compounds identified in 57-day aged dry-cured beef using salt and SS treatments

Compound	KI	R	Salt	SS
Aldehydes
3-Methylbutanal	0936	m, k	66.56 ± 1.30^X	52.18 ± 1.92^Y
Hexanal	1107	m, k	132.95 ± 14.64^Y	594.84 ± 7.99^X
Heptanal	1222	m, k	54.50 ± 2.09^Y	187.83 ± 10.32^X
Octanal	1348	m, k	79.72 ± 2.26^Y	140.46 ± 9.84^X
Nonanal	1468	m, k	202.43 ± 23.71	239.26 ± 16.73
Decanal	1585	m, k	4.91 ± 0.36	5.87 ± 0.23
Benzaldehyde	1613	m, k	13.43 ± 0.81	16.43 ± 0.67
Acetaldehyde	0754	m	ND	6.15 ± 0.27
Pentanal	1001	m, k	ND	28.67 ± 1.44
2-Methyl-(E)-2-butenal	1118	m	ND	11.53 ± 0.52
2-Octenal	1506	m, k	ND	3.92 ± 0.28
(Z)-6-Nonenal	1626	m	ND	5.65 ± 0.01
2-Phenyl-2-butenal	2062	m	ND	2.30 ± 0.15
Benzeneacetaldehyde	1745	m	5.73 ± 0.51	ND
Total area			561.45 ± 8.00^Y	1295.10 ± 14.86^X
Esters
Propanoic acid, 2-hydroxy-, ethyl ester	0960	m	138.43 ± 9.95^Y	196.21 ± 14.08^X
Acetic acid, ethyl ester	0912	m, k	5.42 ± 0.15 ^Y	10.01 ± 0.61^X
Butanoic acid, 3-methyl-, ethyl ester	1094	m	3.11 ± 0.17^Y	7.94 ± 0.21^X
Hexanoic acid, ethyl ester	1281	m, k	6.27 ± 0.34^X	3.09 ± 0.25^Y
Octanoic acid, ethyl ester	1513	m	2.17 ± 0.18^X	1.35 ± 0.10^Y
2(3H)-Furanone, dihydro-	1731	m	1.52 ± 0.10	2.17 ± 0.32
Ethanol, 2,2,2-trichloro-, acetate	0920	m, k	ND	11.79 ± 1.03
Propanoic acid, 2-methyl-, ethyl ester	0998	m, k	ND	1.70 ± 0.19
Butanoic acid, 2-methyl-, ethyl ester	1077	m	ND	3.24 ± 0.89
Heptanoic acid, ethyl ester	1397	m, k	ND	0.53 ± 0.01
Propanoic acid, 2-hydroxy-, ethyl ester	1409	m	ND	4.31 ± 0.15
Nonanoic acid, ethyl ester	1626	m	ND	1.49 ± 0.11
Total area			156.91 ± 2.55^Y	244.83 ± 3.29^X
Alcohols
Iso butyl alcohol	1131	m, k	7.09 ± 0.44^X	3.04 ± 0.20^Y
Iso amyl alcohol	1256	m, k	98.63 ± 0.99^X	30.52 ± 0.80^Y
1-Hexanol	1425	m, k	4.68 ± 0.17^Y	12.65 ± 0.24^X
1-Octen-3-ol	1532	m, k	18.85 ± 0.98^Y	59.14 ± 1.52^X
2-Ethyl-hexanol	1577	m, k	1.23 ± 0.21	1.64 ± 0.14
Benzeneethanol	2044	m, k	4.27 ± 0.10^X	2.71 ± 0.20^Y
1-Pentanol	1305	m	ND	14.08 ± 0.23
3-Propyl-(2Z)-2,4-pentadien-1-ol	1397	m	ND	16.27 ± 0.44
1-Heptanol	1532	m, k	ND	9.67 ± 0.53
(E)-2-Octen-1-ol	1714	m	ND	3.81 ± 0.20
1-Octanol	1652	m, k	12.74 ± 1.07	ND
Total area			147.49 ± 2.67^Y	153.53 ± 2.01^X
Aliphatic hydrocarbons
Hexamethylcyclotrisiloxane	0894	m	0.43 ± 0.03^Y	3.34 ± 0.22^X
2,2,4,6,6-Pentamethylheptane	0979	m	6.15 ± 0.18^X	2.86 ± 0.20^Y
2-(Ethenyloxy) propane	1000	m	ND	10.86 ± 0.33
2,6,7-Trimethyldecane	1078	m	1.24 ± 0.13	ND
1,2-Dichloroethane	1090	m	2.07 ± 0.15	ND
Undecane	1118	m, k	ND	1.55 ± 0.07
Dodecane	1236	m, k	ND	1.03 ± 0.04
Total area			9.89 ± 0.08^Y	19.63 ± 0.32^X
Aromatic hydrocarbons
Ethylbenzene	1151	m, k	4.59 ± 0.04	ND
Methylbenzene	1059	m	ND	39.84 ± 1.44
1,3-Dimethoxybenzene	1861	m	ND	2.08 ± 0.16
Anethole	1947	m	ND	1.18 ± 0.15
Total area			4.59 ± 0.04^Y	43.11 ± 1.28^X
Ketones
2,3-Pentanedione	1084	m	2.39 ± 0.39	ND
3-Hydroxy-2-butanone	1342	m	4.61 ± 0.27	ND
4-Octen-3-one	1362	m, k	2.13 ± 0.16	ND
2,3-Octanedione	1388	m	61.62 ± 1.16	ND
Total area			70.75 ± 0.87	ND
Acid
Hexanoic acid	1963	m	3.31 ± 0.13^X	1.36 ± 0.08^Y
Butanoic acid	1728	m	2.43 ± 0.01^Y	2.95 ± 0.07^X
Pentanoic acid	1773	m, k	ND	3.18 ± 0.33
Octanoic acid	2193	m, k	1.08 ± 0.06	ND
Total area			6.82 ± 0.17	7.49 ± 0.48
Others
1,8-Cineole	1249	m, k	ND	3.34 ± 0.29
2-Pentylfuran	1276	m, k	4.41 ± 0.40^X	1.10 ± 0.13^Y
4-Ethyl-5-methylthiazole	1560	m	1.90 ± 0.09	ND
4-Methylphenol	2215	m	ND	1.22 ± 0.06
Total area			6.31 ± 0.49	5.66 ± 0.18
Total area			964.21 ± 13.35^X	1769.35 ± 22.13^Y

Salt = dry-cured beef treated with salt; SS = dry-cured beef treated with salt substitute (39.7% of NaCl, 51.3% of KCl and a mixture of 7% _L-lysine and 2% _L-histidine).

ND indicates that the volatile was not detected in GC/MS.

All values are presented as means ± standard deviation (n = 3). Different capital letters (X, Y) on the same day indicate significant differences among the different treatments (P < .05).

AU: area units resulting in the counting of the total ion chromatograms for each compound; KI: Kovats index; R: the reliability of identification; k: Kovats index in agreement with the literature; m: mass spectrum agreed with the mass database (NIST 2011 and WILLEY 7).

Figure 4. Distribution of T₂ relaxation times for dry-cured beef during processing. Salt = dry-cured beef treated with salt; SS = dry-cured beef treated with salt substitute (39.7% of NaCl, 51.3% of KCl and a mixture of 7% _L-lysine and 2% _L-histidine)

Table 6. Transverse relaxation times (T₂) and corresponding relative populations (P₂) of dry-cured beef during processing

	Time (d)
	Day 0		Day 10		Day 15
Treatments	Salt	SS	Salt	SS	Salt	SS
T2 relaxation times (ms)
T2b1	0.23 ± 0.01^C	0.25 ± 0.03^e	0.24 ± 0.01^Y,C	0.38 ± 0.02^X,d	0.29 ± 0.04^Y,C	0.40 ± 0.01^X,d
T2b2	1.03 ± 0.20^C	1.16 ± 0.13^d	1.09 ± 0.15^C	1.01 ± 0.07^d	3.41 ± 0.24^X,A	2.37 ± 0.30^Y,c
T21	13.88 ± 0.55^F	13.42 ± 0.64^e	23.06 ± 0.87^Y,E	26.35 ± 1.22^X,d	33.60 ± 0.85^Y,D	40.50 ± 1.34^X,c
T22	101.41 ± 5.04^C	110.37 ± 7.19^e	349.46 ± 31.47^X,A	184.06 ± 8.49^Y,d	376.35 ± 21.21^A	362.02 ± 29.30^ab
T2 relaxation peak area fraction (%)
P2b1	0.97 ± 0.19^C	0.69 ± 0.06^d	1.79 ± 0.19^,B	1.54 ± 0.29^c	1.93 ± 0.06^Y,B	4.06 ± 0.37^X,a
P2b2	1.90 ± 0.12^X,B	1.06 ± 0.04^Y,c	1.54 ± 0.13^BC	1.28 ± 0.13^c	0.81 ± 0.04^Y,C	2.41 ± 0.21^X,b
P21	87.99 ± 0.84^BC	89.44 ± 1.10^ab	86.26 ± 0.66^C	85.41 ± 1.00^cd	87.40 ± 0.79^X,BC	83.43 ± 1.01^Y,d
P22	9.14 ± 0.54^B	8.80 ± 0.33^c	10.40 ± 0.25^Y,A	11.77 ± 0.62^X,a	9.86 ± 0.31^AB	10.09 ± 0.38^b
	Time (d)
	Day 20		Day 27		Day 57
Treatments	Salt	SS	Salt	SS	Salt	SS
T2 relaxation times (ms)
T2b1	0.32 ± 0.04^Y,C	0.56 ± 0.05^X,c	0.47 ± 0.04^Y,B	0.65 ± 0.01^X,b	0.71 ± 0.05^A	0.77 ± 0.01^a
T2b2	2.84 ± 0.21^AB	3.04 ± 0.14^b	2.53 ± 0.29^Y,B	4.03 ± 0.16^X,a	2.26 ± 0.34^B	2.29 ± 0.13^c
T21	43.98 ± 1.39^Y,B	47.69 ± 1.32^X,b	53.21 ± 1.41^A	51.74 ± 1.44^a	38.98 ± 0.82^Y,C	45.83 ± 1.21^X,b
T22	373.98 ± 22.06^A	410.47 ± 23.79^a	376.47 ± 21.55^A	303.13 ± 30.35^bc	196.94 ± 11.27^Y,B	284.24 ± 18.34^X,c
T2 relaxation peak area fraction (%)
P2b1	1.68 ± 0.10^Y,B	2.43 ± 0.16^X,b	5.26 ± 0.49^X,A	2.03 ± 0.10^Y,bc	1.89 ± 0.16^Y,B	2.40 ± 0.14^X,b
P2b2	1.57 ± 0.11^Y,B	2.34 ± 0.11^X,b	3.19 ± 0.41^X,A	1.97 ± 0.25^Y,b	3.05 ± 0.49^A	3.69 ± 0.38^a
P21	88.94 ± 1.30^AB	87.85 ± 0.86^abc	83.55 ± 0.52^Y,D	86.74 ± 1.19^X,bc	90.37 ± 0.44^A	89.69 ± 0.89^a
P22	7.80 ± 0.19^C	7.44 ± 0.23^d	7.99 ± 0.38^Y,C	9.26 ± 0.45^X,bc	4.68 ± 0.10^X,D	4.23 ± 0.16^Y,e

Salt: dry-cured beef treated with salt; SS: dry-cured beef treated with salt substitute (39.7% of NaCl, 51.3% of KCl and a mixture of 7% _L-lysine and 2% _L-histidine).

All values are presented as means ± standard deviation (n = 3). Different capital letters (A–F) indicate significant differences among the different times of salt (P <.05), and different lowercase letters (a–e) indicate significant differences among the different times of SS (P < .05). Different capital letters (X, Y) on the same day indicate significant differences among the different treatments (P < .05).