Effects of Potassium Chloride on Properties of Country-Style Hams

Sixteen fresh hams were dry-cured over a go-day period using four curing formulations based on total and partial replacement of NaCl with KC1 (0, 33.3, 66.7 and 100.0%). Total weight loss, moisture, fat, pH, firmness, color, total Cl− and residual NO−2 were not different among treatments at the end of the aging period. Hams with reulacement levels of 66.7 and 100% KCl, when compared to the control, had higher levels of residual NO−3, less aged flavor, were more cohesive and were unacceptable due to extreme bitterness. Samples cured with 33.3% KCl were not different from the control, except for a slight degree of bitterness. Replacement of up to one-third of the NaCl in country-style hams with KC1 appears feasible and could substantially lower the total Na+ content.