Correlations between the pH value of meat and the diffusion of salt

A study is made of the speed of penetration of salt into loin pork meat under constant conditions of pickling (weight and size of sample, ratio of pickle to meat, temperature), and the results statistically analysed. Under the conditions employed, the salt content of the meat after 24 h. is considered to be characteristic of the penetration rate of the salt. There was no close correlation-between the pH of the meat and the 24-h. salt content, but the pH values fell within a rather narrow range (87% between 5.4 and 6.7).