In 2019,Meat Science included an article by Paula, Marielle Maria de Oliveira; Haddad, Gabriela de Barros Silva; Rodrigues, Lorena Mendes; Benevenuto, Augusto Aloisio Junior; Ramos, Alcineia de Lemos Souza; Ramos, Eduardo Mendes. Related Products of 7647-14-5. The article was titled 《Effects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hams》. The information in the text is summarized as follows:
The effects of the use of normal and pale, soft, and exudative (PSE) meat on the technol. and sensorial quality of restructured cooked hams elaborated with different salt contents (0.8, 1.2, 1.6, 2.0, and 2.4%) were investigated. A low salt content implied (P < .05) high cooking loss (6.27 vs 3.25%), expressive moisture and C* values and low hardness. Products elaborated with PSE meat had (P < .05) lower cohesiveness, energy to fracture and hue tone color and higher springiness than did samples elaborated with normal meat. Salty taste perception was slightly higher for the PSE meat-based products, which were also preferred by the assessors when salt contents lower than 1.6% were used. It was concluded that when PSE meat was used, the addition of 1.2% salt was sufficient to maintain the technol. and sensory characteristics of the restructured cooked hams.Sodium chloride(cas: 7647-14-5Related Products of 7647-14-5) was used in this study.
Sodium chloride(cas: 7647-14-5) has been used for the preparation of tris buffered saline, phosphate buffered saline, MPM-2 (mitotic protein monoclonal 2) cell lysis buffer, immunoprecipitation wash buffer, LB (Luria-Bertani) media and dialysis buffer.Related Products of 7647-14-5
Referemce:
Chloride – Wikipedia,
Chlorides – an overview | ScienceDirect Topics