Effects of adding NaCl on texture properties of pork during dehydration

Changes in texture properties of longissimus muscle with water content and NaCl concentration in pork dehydrated at 60 ℃ were studied in this paper. The results showed that:shear force value,hardness and chewiness of each sample increased with the decrease of water content,while the elasticity and cohesiveness decreased gradually. The hardness and chewiness of samples with same water content increased with NaCl concentration increasing when they were cured in curing solution with NaCl concentration lower than 8%(w/w). Above parameters of the samples cured in curing solution with NaCl concentration higher than 8%(w/w). Increased with increase of NaCl concentration,while the elasticity of samples decreased. Cohesiveness of samples was less affected by NaCl concentration. The analysis of correlation between some physical indexes and texture properties of samples exhibited that texture parameters of samples were extremely significantly correlated with moisture content,lateral shrinkage ratio(LSR),longitudinal shrinkage ratio(TSR),volume changing ratio of samples(p<0.01),and the correlation coefficient was related to the NaCl concentration in curing solution.The results would provide a reference for the quality control of pickled meat.