为保障人民的健康，降低生产成本，指导低盐肉制品的研制，以不同食盐用量（食盐用量分别为原料肉重的2%、3%、4%、5%、6%）腌制的腊肉为研究对象，其中食盐用量为6%腌制的腊肉作为对照组，分析肌肉的氨基酸、水分含量、压榨损失、硫代巴比妥酸（TBA）值、总可溶性蛋白和感官品质的差异。结果显示：食盐添加量为4%时腌制的腊肉氨基酸总量最高，为45.35 g/100 g；食盐添加量为5%和6%时水分含量和压榨损失最小，分别为31%和32%左右；食盐添加量为4%、5%和6%时TBA值最小，为0.25 mg/kg左右；食盐添加量的增加会使促进腊肉总可溶性蛋白的降解；感官评定的最终结果显示食盐添加量为4%和5%时权重分数最高为8.34。结果表明：腌制腊肉时添加4%的食盐效果较好。

To protect people's health, reduce production costs, to guide the development of low-salt meat products,  bacon with different salt dosage was tested for difference of amino acid, moisture content, press loss, thiobarbituric acid (TBA), total soluble protein and sensory quality, (The amount of salt dosage is the quality of the meat’s 2%, 3%, 4%, 5%, 6% ) among them, the amount of salt used was 6% preserved bacon as the control group. The results showed: When bacon adding amount of 4% salt, the highest total amino acid is 45.35 g/100 g; When bacon adding amount of 4% and 5% salt, the moisture content and press loss are the smallest, respectively, about 31% and 32%; When bacon adding amount of 4%, 5% and 6% salt, the TBA are the smallest, respectively, about 0.25 mg/kg; The increase in salt content will promote the degradation of total soluble protein in bacon; The final result of the sensory evaluation showed a maximum weight score of 8.34 when the salt was added at 4% and 5%. Finally showed: Add 4% salt salted bacon better.