The objective of this study was to explore an effective salt-reducing technology for pasteurized pork hams and sausages. Based on the traditional processing technology, raw minced meat was treated by ultra-high pressure before curing, followed by curing with a low-salted pickling formula. The best salt-reducing technology was evaluated by sensory evaluation, texture characteristics, meat emulsion stability, color difference, water-holding capacity of the gel, cooking loss, and flavor analysis. It was found that treated the pork hams and sausages at 200 MPa for 10 min before curing, and cured with 0.12% NaCl, 1% KCl, 1% potassium lactate, 1% calcium ascorbate, 0.9% L-lysine, 0.9% L-arginine, and 0.25% ginger powder had the best results. The sodium content of the pork hams and sausages decreased to 118 mg/100g, which was in line with the national low sodium standard (≤120 mg/100 g). Ultra-high pressure treatment effectively promoted the construction of low-salt gel system, which counteracted the adverse effects of low salt on product quality. Therefore, the combination of these two processes gives the final product a good quality and can be used as an effective salt reduction strategy.
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