The effects of NaCl substitutes (KCl and Ca-ascorbate) at a certain concentration (15%) on the salted pork microstructure were investigated. The changes of water, salt, element (Na, K and Ca) content and total weight in salted pork under different kinds of salts, concentration and salting time were also discussed. Results show the different treatments significantly affected the element content of salted pork. Under high concentration (20%) salting, the relationship with corresponding element content is K (5.08%) > Na (2.73%) > Ca (0.82%). In the mixed salt solution, Ca element significantly inhibited the content increases of Na than K, and sodium salt substitution with potassium and calcium salts significantly reduced the sodium content in salted pork. The relationship of specific surface area in pork salted with three kinds of salts (15% concentration) is KCl group (4.3011 m²/g) > NaCl group (4.2902 m²/g) > Ca-ascorbate group (4.2319 m²/g). K, Na, and Ca have a certain impact on the microstructure, which affects the increase of salt content in salted pork.

研究了一定浓度（15％）的NaCl替代品（KCl和抗坏血酸钙）对腌制猪肉微结构的影响。还讨论了不同种类的盐，浓度和盐腌时间下盐腌猪肉中水，盐，元素（Na，K和Ca）含量和总重量的变化。结果表明，不同的处理方法都会显着影响咸猪肉的元素含量。在高浓度（20％）盐析下，与相应元素含量的关系为K（5.08％）> Na（2.73％）> Ca（0.82％）。在混合盐溶液中，Ca元素比K显着抑制Na含量的增加，而钾盐和钙盐替代钠盐则显着降低了咸猪肉中的钠含量。² / g）> NaCl组（4.2902 m ² / g）>抗坏血酸钙组（4.2319 m ² / g）。钾，钠和钙对显微组织有一定影响，这会影响咸猪肉中盐分的增加。