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Effect of heat‐stable sarcoplasmic fraction (HSSF) on the strength of cured meat taste. The sliced meats were cured with the pickles for 2, 72 or 168 h or ones containing 50% (v/v) of HSSF for 2 h at 4°C, and then heated at 70°C for 20 min. The strength of the cured meat taste of the each cured sample was compared with that of the standard sample by sensory analysis. The values with asterisks are significantly different (P < 0.05). Histograms show mean values ± standard errors.
