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To determine the effect of three salting treatments (Control: 100% NaCl, T1: 60% NaCl, and 40% KCl, T2: 50% NaCl, 40% KCl, and 10% MgCl2) on meat quality of sausages during storage.

Impact of partial substitution of NaCl by KCl, and MgCl2 on physicochemical and sensory properties of cooked sausages during storage