Excessive intake of sodium has been criticised due to its negative influence on human health, and for that reason ways are being sought to reduce its content or replace it in foods. The objective of this study was to investigate the partial replacement of sodium chloride in meat products with potassium chloride and potassium lactate. Sensory evaluation was first performed on various combinations of sodium and potassium salt solutions in water (chlorides, lactates) and specimen meat products prepared on the laboratory scale. Suitable recipes which were used for the production of meat products under operational conditions were then selected on the basis of the results of the sensory analysis. The effect of the composition of the salting mix on texture, colour and organoleptic properties was then tested. It was shown that sodium chloride may be partially replaced in meat products by potassium salts without negatively affecting quality.
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