References
- Aliño, M., Grau, R., Fuentes, A., & Barat, J. (2010). Characterisation of pile salting with sodium replaced mixtures of salts in dry-cured loin manufacture. Journal of Food Engineering, 97(3), 434–439.
- Aliño, M., Grau, R., Toldrá, F., & Barat, J. M. (2010). Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride. Meat Science, 86(2), 331–336.
- Bertram, H. C, & Andersen, H. J. (2007). NMR and the water-holding issue of pork. Journal Of Animal Breeding and Genetics, 124(s1), 35-42.
- Bertram, H. C., Dønstrup, S., Karlsson, A. H., & Andersen, H. J. (2002). Continuous distribution analysis of T(2) relaxation in meat-an approach in the determination of water-holding capacity. Meat Science, 60(3), 279–285.
- Bertram, H. C., & Ersen, H. J. (2004). Applications of NMR in Meat Science. Annual Reports on Nmr Spectroscopy, 53(04), 157–202.
- Bowker, B., & Zhuang, H. (2015). Relationship between water-holding capacity and protein denaturation in broiler breast meat. Poultry Science, 94(7), 1657–1664.
- Campagnol, P. C. B., Dos Santos, B. A., Morgano, M. A., Terra, N. N., & Pollonio, M. A. R. (2011). Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl. Meat Science, 87(3), 239–243.
- Chen, X., Li, P. J., Nishiumi, T., Takumi, H., Suzuki, A., & Chen, C. G. (2014). Effects of high pressure processing on the cooking loss and gel strength of chicken breast actomyosin containing sodium alginate. Food and Bioprocess Technology, 7, 3608–3617.
- Chen, X., Li, Y., Zhou, R., Liu, Z., Lu, F., Lin, H., … Zhou, G. (2016). L‐histidine improves water retention of heat‐induced gel of chicken breast myofibrillar proteins in low ionic strength solution. International Journal of Food Science & Technology, 51(5), 1195–1203.
- Cook, N. R., Cutler, J. A., Obarzanek, E., Buring, J. E., Rexrode, K. M., Kumanyika, S. K., … Whelton, P. K. (2007). Long term effects of dietary sodium reduction on cardiovascular disease outcomes: Observational follow-up of the trials of hypertension prevention (TOHP). Bmj, 334(7599), 885.
- Costa-Corredor, A., Muñoz, I., Arnau, J., & Gou, P. (2010). Ion uptakes and diffusivities in pork meat brine-salted with NaCl and K-lactate. LWT-Food Science and Technology, 43(8), 1226–1233.
- Desmond, E. (2006). Reducing salt: A challenge for the meat industry. Meat Science, 74(1), 188–196.
- Desmond, E., & Kenny, T. (2005). Effect of pelvic suspension and cooking method on the processing and sensory properties of hams prepared from two pork muscles. Meat Science, 69(3), 425–431.
- Dickinson, B. D., & Havas, S. (2007). Reducing the population burden of cardiovascular disease by reducing sodium intake: A report of the council on science and public health. Archives of Internal Medicine, 167(14), 1460–1468.
- Gou, P., Guerrero, L., Gelabert, J., & Arnau, J. (1996). Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin. Meat Science, 42(1), 37–48.
- Guo, X. Y., Peng, Z. Q., Zhang,Y, W., Liu, B., & Cui, Y. Q. (2015). The solubility and conformational characteristics of porcine myosin as affected by the presence of L-lysine and L-histidine. Food Chemistry, 170, 212–217.
- Hayakawa, T., Ito, T., Wakamatsu, J., Nishimura, T., & Hattori, A. (2009). Myosin is solubilized in a neutral and low ionic strength solution containing L-histidine. Meat Science, 82(2), 151–154.
- Hayakawa, T., Ito, T., Wakamatsu, J., Nishimura, T., & Hattori, A. (2010). Myosin filament depolymerizes in a low ionic strength solution containing L-histidine. Meat Science, 84, 742–746.
- Hayakawa, T., Yoshida, Y., Yasui, M., Ito, T., Iwasaki, T., Wakamatsu, J., … Nishimura, T. (2012). Heat-induced gelation of myosin in a low ionic strength solution containing Lhistidine. Meat Science, 90(1), 77–80.
- Horita, C., Morgano, M., Celeghini, R., & Pollonio, M. (2011). Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride. Meat Science, 89(4), 426–433.
- Intersalt Cooperative Research Group. (1988). Intersalt: An international study of electrolyte excretion and blood pressure. Results for 24 hour urinary sodium and potassium excretion. British Medical Journal, 297, 319–328.
- Jr, E. R. N. (1958). Phenomenological theory of ion solvation. Effective radii of hydrated ions. Biochimica Et Biophysica Acta, 63(9), 566–567.
- Lee, Y., Zhekov, Z., Owens, C., Kim, M., & Meullenet, J. (2012). Effects of partial and complete replacement of sodium chloride with potassium chloride on the texture, flavor andwater-holding capacity of marinated broiler breast fillets. Journal of Texture Studies, 43(2), 124–132.
- Lorenzo, J. M., Bermúdez, R., Domínguez, R., Guiotto, A., Franco, D., & Purriños, L. (2015). Physicochemical and microbial changes during the manufacturing process of dry-cured lacón salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride. Food Control, 50, 763–769.
- Maddock, R. (2014). Meats – Beef and pork based chapter 23. In S. Clark, S. Jung, & B. Lamsal (eds), Food processing: Principles and applications (Second ed.). Chichester, UK: John Wiley & Sons, Ltd.
- Marcone, M. F., Wang, S., Albabish, W., Nie, S., Somnarain, D., & Hill, A. (2013). Diverse food-based applications of nuclear magnetic resonance (NMR) technology. Food Research International, 51(2), 729–747.
- McGuire, M., & Beerman, K. A. (2007). Nutritional sciences, from fundamentals to food. Belmont (CA): Thomson Learning.
- Mueller, W. D. (1990). The technology of cooked cured products. Ingegneria Alimentare, 69(1), 36–41.
- Paik, D. C., Wendel, T. D., & Freeman, H. P. (2005). Cured meat consumption and hypertension: An analysis from NHANES III (1988-94). Nutrition Research, 25(12), 1049–1060.
- Pearce, K. L., Rosenvold, K., Andersen, H. J., & Hopkins, D. L. (2011). Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes–A review. Meat Science, 89(2), 111–124.
- Pietrasik, Z., & Gaudette, N. (2014). The impact of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of restructured cooked hams. Meat Science, 96(3), 1165–1170.
- Ruusunen, M., & Puolanne, E. (2005). Reducing sodium intake from meat products. Meat Science, 70(3), 531–541.
- Shao, J. H., Deng, Y. M., Jia, N., Li, R. R., Cao, J. X., Liu, D. Y., & Li, J. R. (2016). Low-field NMR determination of water distribution in meat batters with nacl and polyphosphate addition. Food Chemistry, 200, 308–314.
- Tobin, B. D., O’Sullivan, M. G., Hamill, R. M., & Kerry, J. P. (2013). The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages. Meat Science, 93(2), 145–152.
- Trout, G. R. (1988). Techniques for measuring water-binding capacity in muscle foods—A review of methodology. Meat Science, 23(4), 235–252.
- Volkov, A. G., Paula, S., & Deamer, D. W. (1997). Two mechanisms of permeation of small neutral molecules and hydrated ions across phospholipid bilayers. Bioelectrochemistry & Bioenergetics, 42(2), 153–160.
- Youssef, M. K., & Barbut, S. (2009). Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters. Meat Science, 82(2), 228–233.
- Zhang, Y., Wu, J., Jamali, M. A., Guo, X., & Peng, Z. (2017). Heat-induced gel properties of porcine myosin in a sodium chloride solution containing l -lysine and l-histidine. LWT - Food Science and Technology, 85.
- Zhang, Y. W., Cheng, Q., Yao, Y., Guo, X. Y., Wang, R. R., & Peng, Z. Q. (2014). A preliminary study: Saltiness and sodium content of aqueous extracts from plants and marine animal shells. European Food Research and Technology, 238(4), 565–571.
- Zhang, Y. W., Zhang, L., Hui, T., Guo, X. Y., & Peng, Z. Q. (2015). Influence of partial replacement of NaCl by KCl, l-histidine and l-lysine on the lipase activity and lipid oxidation in dry-cured loin process. LWT - Food Science and Technology, 64(2), 966–973.