Protein degradation, color and textural properties of low sodium dry cured beef

In this study, the influence of Na content of dry-cured beef by partial replacement with KCl, _L-lysine, and _L-histidine was investigated during processing. Dry-cured beef aged over 57 days, compared to control groups (100% NaCl), salt substituted groups (SS, 39.7% of NaCl, 51.3% of KCl and a blend of 7% _L-lysine and 2% _L-histidine); had a significant impact on the proteolysis index and total free amino acids, lower activities, and gene levels of cathepsin B and L, as well as reduced contents of protein carbonyls and thiol group. The present study provides a successful strategy for improvement of the perceived saltiness and inhibition of the bitterness, while exhibiting no significant negative effects on color or textural properties.