Abstract
The effect of various salts on the water holding capacity of thigh and drumstick meat was studied. Seven different salts (NH4 Cl, MgCl2, NaCl, KCl, LiCl, NaCNS, CaCl2 and NaBr), at an ionic strength of 0.256 were added to the meat. It was found that for drumstick meat the salts had the following effect on water holding capacity: MgCl2 >NH4Cl>LiCl>NaBr>KCl>CaCl2 >NaCNS. For thigh meat the effect was: NaBr>LiCl>MgCl2>KCl>CaCl2>NaCNS>NH4Cl.It was found that when graded levels of ionic strength 0.256 NaCl solution were added to breast meat, thigh meat and drumstick meat, the breast meat had a poorer water holding capacity than either the thigh meat or drumstick meat.
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