Sorption isotherms of salted minced pork and of lean surface of dry-cured hams at the end of the resting period using KCl as substitute for NaCl

The effect of KCl on sorption isotherms was determined on salted minced meat (with 0%, 30% and 100% molar substitution of NaCl by KCl) at 5 °C and 25 °C and meat from a 3 mm thick slice from the surface of dry-cured hams (with 0% and 35% molar substitution of NaCl by KCl) held at 70–75%, 75–80% and 80–85% air relative humidity during the resting period.The sorption isotherms were determined gravimetrically by exposing the meat samples to several atmospheres of known relative humidity controlled by different saturated salts according to the COST90 method. The sorption equipment consisted of a chamber containing 11 containers, covering the water activity (aw) range from 0.112 to 0.946 at 25 °C. The hermetically closed sorption containers filled with KCl and minced meat samples were irradiated at 3 kGrey (gamma irradiation 60Co). The water content at equilibrium was higher in minced meat with NaCl than in minced meat with KCl (100% molar substitution of NaCl by KCl) at 5 °C within the range of 0.4313 and 0.7565 aw. However, when substitution was 30% in minced meat and 35% in hams the isotherms were similar to isotherm without substitution.