This study aimed to evaluate the effects of salt (NaCl) content of 1.2%, 1.6%, and 2.0% in the sensory characteristics of restructured cooked hams, formulated with abnormal (PSE; pale, soft, and exudative) and normal (RFN; reddish pink, firm, and non-exudative) meats. The products with 1.2% added salt had higher (P < 0.05) acceptance scores for flavor, regardless of the type of meat used. Hams manufactured with PSE meat and 1.2% salt content had higher (P < 0.05) overall impression scores and were associated with the terms “characteristic ham flavor”, “juicy”, and “soft” in the check-all-that-apply analysis. RFN meat samples with 1.6% and 2.0% salt content were respectively associated to “rubbery” and “firm” texture. The ham flavor was always reported at the beginning of the temporal dominance of sensation test, followed by the term “salty” for the samples with 2.0% salt and “meaty” in the samples with 1.2% salt. The term “umami taste” appears to be associated to that samples made with PSE meat. These results led to the conclusion that PSE meat had a positive effect on the sensory profile of restructured cooked hams, especially in those formulated with 1.2% salt.

中文翻译：

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用不同含盐量和猪肉品质肉类加工的重组熟火腿的感觉时间优势和检查所有应用分析

本研究旨在评估 1.2%、1.6% 和 2.0% 的盐 (NaCl) 含量对具有异常（PSE；苍白、柔软和渗出）和正常 (RFN；粉红色、坚硬且不渗出）肉类。无论使用哪种肉类，添加 1.2% 盐的产品在风味方面的接受度得分都较高（P < 0.05）。用 PSE 肉和 1.2% 的盐含量制成的火腿具有更高 (P < 0.05) 的总体印象得分，并且在全检分析中与“特色火腿风味”、“多汁”和“柔软”等词相关. 含 1.6% 和 2.0% 盐分的 RFN 肉样品分别与“橡胶”和“坚硬”质地相关。火腿风味总是在感觉测试的时间优势开始时报告，后跟术语“咸味”表示含 2.0% 盐的样品，“肉味”表示含 1.2% 盐的样品。“鲜味”一词似乎与用 PSE 肉制成的样品有关。这些结果得出的结论是，PSE 肉对重组熟火腿的感官特征有积极影响，尤其是那些用 1.2% 盐配制的火腿。