4、forceofsteaks,andtheiroptimumcombinationwas2.5%sodiumchloride,0.5%sodiumcitrate,0.4%sodiumbicarbonateand0.6%sodiumcarbonate.Comparedtothecontrolgroup,water-holdingcapacitywasimprovedby15.14%,butshearforcewasnotchanged. Keywords:steak;non-phosphatesodiumsalts;water-holdingcapacity;tenderness DOI