Hello,

we want to test the impact of different Hofmeister salts on meat iridescence but at a constant pH. The idea is to cure the meat by immersing it in a buffer (pH 5.5 as the normal pH of meat) that contains the different salts at an isoionic strength. The buffer itself should have as little effect on the meat proteins as possible. We were thinking about MES buffer or Pyridine/Pyridine chloride buffer.

Any other ideas or suggestions?

Thanks in advance!