Colour modification in a cured meat model dried by Quick-Dry-Slice process® and high pressure processed as a function of NaCl, KCl, K-lactate and water contents

Abstract

Abstract Colour changes of dry cured-restructured minced pork with different salt contents (15, 20, 30 or 40 g NaCl/kg of meat) and dried with QDS process® from 20 to 50% of weight loss were studied considering the effects of HPP (500 and 600 MPa, 7 min holding time), K-lactate addition (25.6 g/kg) and the 50% molar substitution of NaCl by KCl. Meat colour parameters, L* (lightness), a* (redness) and b* (yellowness), were measured. In all cases, L* decreased and a* increased as the water content decreased. The NaCl reduction or the addition of K-lactate did not show any significant effect on the colour. The substitution of NaCl by KCl only slightly increased b* in the driest samples. HPP treatment increased L* and reduced a* and b* in samples with highest water content, but it had no effect on the driest samples. Industrial relevance: The drying period for meat products is the slowest phase of the manufacturing process. For sliced products, the QDS process allows an import reduction in time. The results of this paper show that the moisture content at which the HPP is applied to the dry-cured products may protect them from colour changes. The NaCl reduction or the substitution of salt by KCl or K-lactate combined with QDS and HPP allows the production of drycured meat with reduced Na content, without important effects on appearance and with lower microbiological risks.