chloride increases water binding in meat lin- same water holding as with 2.5% NaCl in pH early from 0 to 0.8–1.0 ionic strengths in 5.7 can be reached with 1.5% NaCl in pH 6.1 the water phase (Hamm 1972; Offer and and above (Puolanne et al. 2001). Knight 1988). This corresponds to less than Since sodium intake generally exceeds 5% NaCl in lean meat, provided that the nutritional recommendations in industrial- water content is about 75% (Ruusunen and ized countries and approximately 20%–30% Puolanne 2005). Salt induces important of common salt intake comes from meat changes in myofibrils. Negative protein products, there is increasing interest among charges are increased because chloride ions consumers and processors in reducing the use are more strongly bound to the proteins than of NaCl content in meat processing (Jimenez- sodium ions
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