Table 5.

Mineral content and cook loss of sodium-reduced chicken; effects of US processing (130 kHz) for 1 h on the sodium uptake (g/100 g of meat) of chicken breast marinated with a 1:2 substitution of NaCl with KCl (SR) or only with half of the original salt content (R50). Values are compared to samples marinated without ultrasound (Control) for 16 h. Values represents means ± standard deviation (SD, N = 4). Values followed by different letters in the same column are significantly different, at p < 0.05.

	Sodium (%)		Cook Loss (%)
	SR	R50	SR	R50
Control (16 h)	0.31 ± 0.05 a	0.19 ± 0.04 a	20.72 ± 0.96 a	21.88 ± 7.65 a
130 kHz (1 h)	0.25 ± 0.02 a	0.22 ± 0.03 a	21.61 ± 1.87 a	20.31 ± 0.96 a