Use of Chloride Mixtures in Salting of Goat Meat (Capra hircus). Technical Note

作者：Corzo Otoniel^*; Rodriguez Jaime; Carolina Gonzalez Vanessa; Leanez Jalexa

来源：Revista Cientifica-Facultad de Ciencias Veterinarias, 2012, 22(4): 363-367.

• Goats meat
• salting
• partial substitution
• sodium chloride

This work investigated the effects of partial substitution of NaCl by different chlorides in the salting of meat goats. Salting was performed by placing two layers of 18 pieces of meat goats in each one, individually weighted, between two layers of chloride mixture for six days (d). Following salt mixtures were used: 100% NaCl, 75% NaCl and 25% KCl; 65% NaCl and 35% KCl; 50% NaCl and 50% KCl; 55% NaCl, 25% KCl, 15% MgCl2 and 5% CaCl2; 45% NaCl, 25% KCl, 20% MgCl2 and 10% CaCl2. Every day (d) for six d, three pieces of meat from each layer were extracted, weighted and water and total chloride contents were measured. Sodium, potassium, magnesium and calcium contents in salted pieces during six d were measured. Analysis of variance and means comparison test (P<0.05) were applied in order to find were applied in order to find differences between data. For all mixtures, the chloride content increased with increasing salting time, while the water content and weight reduction decreased when NaCl was partially replaced by KCl, and MgCl2 and CaCl2, been those values lower for the last mixtures. The total chloride content increased with increasing the partial substitution of NaCl by KCl and MgCl2 and CaCl2. The content of sodium in salted meat decreased with increasing partial substitution of NaCl by KCl and MgCl2 and CaCl2 while the contents of potassium, calcium and increased. These results indicate that the partial substitution of sodium chloride by other chlorides is a good alternative to the salting of meat goats.

• 出版日期2012-8