The objective of this research was to study the effects of salt reduction and the application of ultrasound (nominal current of 600 W cm⁻² for 10 min) on the physicochemical properties, the microstructure and the sensory acceptance of restructured cooked ham. Four treatments with reduced salt including one with the application of ultrasound (1.5, 1.12, 0.75 and 0.75% salt + ultrasound) were produced. The treatment with 0.75% salt provided a reduction of about 30% in the sodium content. The use of ultrasound decreased the Total Fluid Release and increased the hardness. For lightness, the sample with 0.75% salt with the application of ultrasound did not differ from the control at day zero of storage. The use of ultrasound increased redness too. The ultrasound treatment caused micro fissures on the myofibrils. The sensory acceptance of restructured cooked ham with 0.75% of salt was improved with ultrasound applied. The ultrasound showed good potential for use in the production of healthier meat products.

这项研究的目的是研究减盐的效果和超声波的应用（标称电流为600 W cm ^-210分钟），以了解重组煮熟的火腿的理化性质，微观结构和感官接受性。产生了四种用减盐的处理，包括一种使用超声波的处理（1.5、1.12、0.75和0.75％的盐+超声波）。用0.75％的盐处理可使钠含量减少约30％。超声波的使用减少了总流体释放并增加了硬度。为了减轻重量，在超声存储的第零天，添加了0.75％盐的样品与对照组没有区别。超声波的使用也增加了发红。超声治疗导致肌原纤维微裂纹。施加超声波改善了含0.75％盐的重组火腿的感官接受度。