Effect of bamboo salt on the physicochemical properties of meat emulsion systems.

Abstract This study was conducted to determine the effects of various bamboo salts on meat batter. To accomplish this, three different batters were prepared and compared: CON, which was prepared with NaCl, BS-2, which was prepared with bamboo salt that was baked twice, BS-9, which was prepared with bamboo salt that was baked nine times. The pH of both the uncooked and cooked BS-2 and BS-9 was higher than that of the CON ( P 2  = 0.672). The hardness of all treatments was significantly increased with increased cooking temperature ( P P