ABSTRACTPotassium chloride, magnesium chloride, calcium chloride and magnesium sulfate were used to replace 50% of the ionic strength of the sodium chloride in a luncheon meat product. The magnesium chloride treatment had a higher cook yield while all four treatments resulted in lower (P ≥ 0.05) thiobarbituric acid (TBA) values than the control. Samples from the calcium chloride and magnesium chloride treatments were lighter (P ≥ 0.05) in color than the control, suggesting that these two adjuncts were detrimental to product color. Total lipid content of the magnesium chloride treatment, which had a correspondingly higher cook yield, was greater (P > 0.05) than the other treatments. Cholesterol content of the magnesium chloride, calcium chloride, and magnesium sulfate treatments was higher (P ≥ 0.05) than the control. These results suggest that potassium chloride is a viable replacement for up to 50% of the ionic strength of sodium chloride in luncheon meat without any deleterious effects on product quality.
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