Abstract:  By uniform design, wiht ultrasonic time and ultrasonic power on the processing as factors, and the rate of salt osmosis and sensory evaluation as indexes, the ultrasonic processing conditions were decided. Then the curing temperature was chosen in succession. The best technology for ultrasonic processing low salt bacon was as follows:fresh meat treated with ultrasonic before curing, ultrasonic power 93 W, time 3 h and curing temperature 8 ℃ on conditions of frequency 28 kHz and appearance power 0～93 W. There were almost no differences between the ultrasonic groups and the control in appearance and texture, but the tenderness was slightly higher than the control.

Key words: ultrasonic, low salt preserved pork, technology