Sensory characteristics of low sodium dry-cured beef and their relation to odor intensity and electronic nose signals

In this study, the influence of Na content in dry-cured beef by partial replacement with KCl, L -lysine, and L -histidine was investigated. Dry-cured beef aged over 57 days, compared to the control groups (100% NaCl), salt-substituted groups (SS, 39.7% of NaCl, 51.3% of KCl and a blend of 7% L -lysi...

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