How Adding Salt to Pork Meat Can Make It More Tender with Soluble Protein
A new study conducted by researchers at the Institute of Food Science and Technology has discovered a method to reduce the salt content in pork meat, while still maintaining its flavor and texture. The researchers used a soluble protein to bind the salt in the pork, allowing it to remain in the meat without affecting its flavor and texture. This protein-salt induced pork meat could provide a healthy alternative for those looking to reduce their salt intake, while still enjoying pork dishes. The researchers believe that their findings could also be applied to other types of meats, making it easier to reduce the salt content in other dishes.
source: Phys.org