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An attempt to decrease the NaCl content in dry-cured meat product through the use of amino acids, the effect of a salt substitute containing l-histidine (l-his) and l-lysine (l-lys) on lipolysis and lipid oxidation was compared with that of NaCl throughout processing. In the final product, the sodium content of the loin with salt substitute (SS-loin) was 53.79% less than that of the loin treated with...
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