Triplicate 4.5 kg batches of frankfurters formulated with either pork/beef or mechanically deboned turkey (MDT) were made to replace all (100%) or part (35%) of the sodium chloride (NaCl) with either potassium chloride (KCl), magnesium chloride (MgClz) or lithium chloride (LiCl). Regardless of storage period or formulation, replacing all of the NaCl with either KC1 or MgCl, was detrimental to flavor. This same replacement with LiCl was not detrimental to flavor in pork/beef formulations. Data suggest that MgCl2 would not be a satisfactory substitute for NaCl in these formulations; however, replacing 35% of the NaCl with KC1 may be possible. Because of its toxicity, LiCl is not GRAS-approved and we do not recommend its use but, its use in this study more closely approximated the sensory properties of NaCl than either KC1 or MgCIZ.

Ground pork (raw and cooked) was treated with NaCl, KCl or MgCl2 at ionic strengths of either 0.70 or 0.35, and stored at 4 or −20°C. Regardless of storage temperature, NaCl and MgCl2 increased rancidity of both raw and cooked samples, whereas KCl increased rancidity of raw samples only. In raw pork samples, NaCl increased rancidity the most. In cooked samples, MgCl2 increased rancidity more than NaCl when samples were stored at 4°C, but the opposite was true for samples stored at −20°C. Discoloration was most severe for raw, frozen samples treated with NaCl. Replacement of NaCl with KCl was most effective for decreasing rancidity in both raw and cooked samples.

Preblends of prerigor or postrigor pork with 2 or 4% salt were used to make sausages with finished product salt contents of 2.5 or 1.5% and with or without sodium tripolyphosphate. pH values increased (P > 0.001) when sausages were made with preblends of 4% salt or when phosphate was used. Reducing salt contents from 2.5 to 1.5% did not (P < 0.05) affect physical, chemical or sensory properties except for saltiness and In&on force of rupture values. Firmness of sausages increased (P < 0.05) when sodium tripolyphosphate or preblends with 4% salt were used. Data suggest that salt levels could be reduced 50% without detrimentally affecting physical, chemical or sensory properties of these frankfurter-type sausages.

Fifteen bone-in hams were injected with curing solutions (five treatments) in which sodium chloride (NaCl) was completely (100%) or partially (50%) replaced with equivalent ionic strengths of either potassium chloride (KCl) or lithium chloride (LiCl). Sodiumcontainingadditives were replaced with potassium-containing additives in four of the treatments. Curing solutions made with LiCl had the lowest pH value (P