Abstract
The digestibility of fowl meat cured in sodium chloride solution was investigated through in vitro digestion method.
(1) There was a pronounced lowering in the digestiblity of cured meat as the concentration of sodium chloride in digestive juice increased.But, the curing time had little influence on this digestibility of curedmeat.
(2) According to the removal of salt from cured fowl meat, the meat was digested to about the same extent as the unsalted one.
(3) Comparing the digestibility of 6 per cent NaCl soluble or non-soluble protein in fowl meat with that of whole dried meat, there was no difference among them.
