The effects of the PSE meat proportion (0 to 100%) and sodium chloride contents (0 to 2%) on technological and saltiness of restructured cured-smoked pork loins were investigated by using response surface methodology (RSM). Lipid oxidation, pH values and reheating loss of the products were most affected by the proportion of PSE meat, while the salt concentration mainly affected the water activity, expressible moisture values, hardness, chewiness and sliceability of the products. Perception of the salt flavor increased with the addition of salt and proportion of PSE meat in the elaborated products, where the addition of 0.5% salt was considered as ideal by consumers. It was concluded that an amount close to 0.8% salt is required for satisfactory maintenance of the technological characteristics of the restructured cured-smoked pork loins, especially when PSE meat is used in the formulation.

利用响应面法（RSM）研究了PSE肉比例（0至100％）和氯化钠含量（0至2％）对重组熏制猪腰的工艺和咸度的影响。PSE肉的比例对产品的脂质氧化，pH值和再热损失影响最大，而盐浓度则主要影响产品的水分活度，可表达的水分值，硬度，耐嚼性和可切片性。随着盐的添加和精制产品中PSE肉比例的增加，对盐风味的感知也增加了，消费者认为添加0.5％的盐是理想的选择。得出的结论是，要令人满意地维持重组熏制猪里脊的技术特性，需要添加接近0.8％的盐。