Abstract:

Dry-cured pork was processed with low sodium salt and ordinary salt, respectively. A comparative study was
carried out to understand the effect of the two salts on moisture content, water activity, pH, color, sodium and potassium
content, fat oxidation, and texture and sensory of meat during processing. The results showed that the changes in physical
and chemical indicators, texture and lipid oxidation of dry-cured pork from the low sodium salt group during processing
were similar with those observed for the ordinary salt group. In addition, the final products had no significant difference in
these parameters between the two groups and showed similarly high consumer sensory acceptance. However, the sodium
content in the final products was decreased by 48.04% by using low sodium salt instead of ordinary salt.

Key words: pork, low sodium, dry-cured pork, physical and chemical properties, lipid oxidation, sensory evaluation