Abstract: This study evaluated the effect of salt addition (0%, 0.5%, 1.0%, 1.5%, 2.0% and 2.5%) on quality characteristics of ready-to-eat restructured beef products. Restructured beef was prepared from beef trimmings with different amounts of added salt and the quality characteristics such as texture properties, bind strength, color, water activity, relaxation time T2 and microstructure were examined and compared. Results showed that with increasing salt addition, the water activity of the products significantly reduced, and the bind strength and texture properties were significantly improved (P < 0.05), but the color became darker. In addition, with the increase in salt concentration, the proportion of immobilized water increased and the proportion of free water decreased gradually, as determined by low-field nuclear magnetic resonance, suggesting enhanced water retention in products. Scanning electron microscopic results showed that a more compact gel structure was formed after salt addition, which might contribute to the increase in water-holding capacity and bind strength of the product. Addition of 1.5% salt resulted in best quality products with moderate salty taste. Overall, the suitable amount of salt added to ready-to-eat restructured beef products was 1.5%.

Key words: salt, ready-to-eat restructured beef products, quality characteristics, water distribution