Influence of sodium, potassium and magnesium-chloride on thermal-properties of beef muscle
Sodium, potassium and magnesium chloride, at 1.25, 2.50 and 5.00%, were studied using differential scanning calorimetry. Increasing NaCl resulted in decrease in myosin transition temperature (T1, first transition) and enthalpy (H1); both showed significant (P<0.05) linear response.