Chloride Salt Diffusion in Wet Salting Pork with NaCl-Substitute Salts

resulted in higher equilibrium salt content compared to NaCl and KCl, which may be attributed to their higher ionic strength and stronger interactions with muscle proteins. These findings provide useful insights for optimizing wet salting processes using alternative salts for sodium reduction. The results of this study may serve as a basis for estimating salting time when using KCl solutions, particularly under similar processing conditions.