Abstract
Carefully conducted flavor tests and chemical analyses for chloride ion showed that bacon of the Wiltshire type increased in saltiness and water extractable chloride during storage. Enzyme digests of freshly cured pork gave higher chloride recoveries than those obtained in water extraction procedures. On the other hand, recovery of sodium ion in freshly cured material was identical by water extraction, enzyme digestion, or a wet ashing procedure. These results show that the chloride ion is bound by the muscle constituents and that it can be released by enzyme action. This mechanism would explain the increase in saltiness observed in stored bacon.
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