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Scanning electron microscopy images of superheated steam-roasted beef tenderloin and traditionally roasted beef tenderloin cured with different salt types at 100 × magnification. A1–A5: T1–T5 (superheated steam roasted); a1–a5: T1–T5 (traditional roasted). T1: 100% NaCl, T2: 75% KCl + 25% NaCl, T3: 50% KCl + 50% NaCl, T4: 50% NaCl + 25% KCl + 20% MgCl2 + 5% CaCl2, T5: 100% yeast extract.
