Dried pork meat with different levels of salting

Abstract This study's objective was to evaluate the physical-chemical, microbiological, and sensory aspects of pork meat with different levels of salting. Pork from the Duroc and Landrace breeds, with an average live weight of 281 ± 15.72 kg, were used. The physicochemical data were analyzed following a completely randomized design with four salt addition levels (30, 50, 70, and 90%). Sensory analysis was performed through a completely randomized design, observing the influence of salt levels in meat. The physical-chemical and sensory variables did not significantly affect (P>0.05) salt addition, except for cooking loss and water retention capacity. It was concluded that the salt introduction levels of 30 and 50% are the most appreciated by consumers. The addition of salt levels in the pork meat does not modify the physical-chemical characteristics and the meat's sensory analysis.