Effect of use of KCl for curing on physical, chemical, and textural properties of Japanese Shorthorn beef

Abstract

This study examined the effect of the use of KCl for curing on physical, chemical, and textural properties of beef (M. biceps femoris) from Japanese shorthorn steers (n＝7). Three treatment groups were established : 6g NaCl and no KCl (6Na0K group), no NaCl and 6g KCl (0Na6K group), or 4g NaCl and 2g KCl (4Na2K group). Muscle samples (100g) were cured for 3 days. Drip loss, metmyoglobin percentages, and textures of the samples were then analyzed. The lowest drip loss was found in the 0Na6K group and was highest in the 6Na0K group. The metmyoglobin percentage at 25mm depth of the sample of the 0Na6K group was significantly lower than that of the 6Na0K group. There were no significant differences in the textural properties between groups. It is suggested that KCl decreases the drip loss during curing compared to NaCl but permeates slowly into muscle.