Rehydration kinetics at 5 and 15 °C of dry salted meat

► Rehydration kinetics of salted meat was studied. ► The effect of NaCl content, temperature and level of drying were examined. ► Initial water content and temperature affect initial rehydration speed. ► For long periods NaCl content and temperature affect rehydration capability. ► Meat matrix microstructure and salt deposits on the surface may affect rehydration.