Sodium reduction in marinated rabbit meat

This study aimed to evaluate the effect of sodium chloride (NaCl) replacement up to 50% with potassium chloride (KCl) on marination performance and some quality traits of marinated rabbit meat. A total of 100 L. lumborum samples were marinated in two separated replicates using solutions with different NaCl:KCl ratios (100:0, 80:20, 70:30, 60:40 and 50:50) to assess marination performance (uptake, purge loss, cook loss and total yield) and meat quality traits (pH, colour and shear force). Overall, only some minor changes were observed among different levels of sodium replacement. Purge loss was significantly higher in 40% KCl-marinated loins in respect to 20% KCl treatment. Moreover, pH and redness (a*) of cooked meat were higher in meat marinated with 40% and 50% KCl if compared with control group. These results demonstrated that it is possible to replace sodium chloride up to 50% with potassium chloride in marinated rabbit meat without impairing main technological properties (processing yields, appearance and texture).