Each raw ground muscle was divided into seven batches and each one was randomly assigned to one of the following treatments: no additive (control) and NaCl (0.625, 1.25 and 2.5%) and KCl (0.8, 1.6, 3.2%).
The three levels of NaCl and KCl correspond to three ionic strengths, 0.175, 0.35 and 0.7, respectively.