The effects of high salt and low pH on the water-holding of meat.

The study investigated the water-holding (WH) in meat in the pH-NaCl (ionic strength) combinations that prevail in dry sausages during fermentation and drying. WH in raw beef homogenates, with 230% added water, was determined by centrifugation at pH values of 5.47-4.60, and ionic strengths (μ) 0.50-1.50. The minimum WH in relation to pH was at pH 4.8, but at higher pH values, the WH optimum was at 1.0-1.5 μ; at lower pH-values (<5.0) the optimum was more pronounced at 1.0 μ. The WH reducing effect by pH decrease was stronger than the effect of μ. At lower pH values, the relative effect of μ on WH was higher compared to that of pH than at higher pH values. The pH-salt combinations prevailing in fermented sausage in the beginning of the ripening produced a high WH, which decreased, first with pH decrease and then in the last period of ripening mainly due to the increase of ionic strength.