canned , pasteurized , comminuted pork liver and pork loin were used for a factorial study to evaluate the effects of the addition of sodium chloride ( 0 and 1.8 % ) , acid and alkaline mono- and diphosphates ( 0 and 0.3 % p ( 2 ) o ( 5 ) ) , acetic acid ( 0 and 0.25 % ) , sodium acetate ( 0 and 0.63 % ) and glucono-delta-lactone ( 0 and 0.5 % ) on their water-binding properties and firmness .
C0000983
acetic acid
C0142785
sodium acetate