The conceptual representation and sensory profiling of low sodium salted meat containing different flavor enhancers (n = 9) were investigated using the Q methodology. Seventy consumers performed a Q-sorting task having in mind the health concept, using a hedonic test and sensory description of the samples. Regular sodium salted meats were associated to the health concept and were characterized by as too much salt, fatty, salty taste, strange taste, and high blood pressure, while the low-sodium samples were associated with good appearance, metallic taste, and healthy. The Health questionnaire showed it is a valorization of food with improved sensory characteristics in addition and the importance of physical and emotional health. Our findings suggested the Q methodology can be an interesting tool for meat processors, together with the traditional sensory test with consumers, to obtain more consistent and complementary information about meat products.

使用Q方法研究了含有不同风味增强剂（n = 9）的低钠盐腌肉的概念表示和感官分析。七十位消费者使用享乐主义测试和样品的感官描述，在考虑健康概念的情况下执行了Q分拣任务。普通的钠咸肉与健康概念有关，其特征是盐，脂肪，咸味，奇怪的味道和高血压过多，而低钠的样品则具有良好的外观，金属味和健康。健康调查表显示，这是对食物的一种增值，具有改善的感官特征以及身体和情绪健康的重要性。我们的发现表明，Q方法对于肉类加工者可能是一种有趣的工具，