Ion uptakes and diffusivities in pork meat brine-salted with NaCl and K-lactate

The addition of K-lactate has been proposed as a NaCl substitute in dry-cured meat products. The aim of this study was to evaluate the effect of K-lactate as NaCl substitute in meat with different pH on the ion uptakes of meat during the brine-salting process and on the ion diffusivities within meat at 2 °C and 12 °C after the salting process. The addition of K-lactate did not modify the chloride uptake and tended to reduce the sodium uptake, which was partially compensated by a higher potassium uptake.No interference caused by the lactate ion on the diffusivity of the chloride was observed. Meat pH significantly affected the ion uptake but did not significantly affect the post-salting ion diffusivities (D). Although the ion D values were of the same order, the D of lactate was significantly lower than that of the rest of the ions. Moreover, the post-salting temperature applied and the muscle type had a significant effect on ion diffusivities.