###### Abstract  
Contrast stimuli created between high- and low-taste concentration zones have been shown to enhance the perception of sensory trait intensity. The objective of this study was to determine if layering beef formulations with contrasting salt contents in salt-heterogeneous burger patties could evoke a more intense perception of sensory flavours compared to a burger matched in overall salt content but with a homogeneous salt distribution. The study material consisted of one patty batch with a homogeneous salt distribution (HM 0.7% NaCl) and six patty batches with an average NaCl content of 0.7% but distributed in six different heterogeneous (HT) salt structures. Sensory profiling and consumer tests in a group of 105 Irish residents were performed. The heterogeneity of salt in beef patties produced significant differences (\(p\leq 0.05\)) among formulations in the intensity of salty taste, salty and beef aftertaste, and taste uniformity. An analysis of the proximate composition of the burgers showed that the raw burgers did not differ in their moisture, protein, or fat contents, while the cooked ones did not differ in their salt contents. The results of a hedonic assessment of beef burgers with varied spatial distributions of salt did not show any significant differences in the liking of any sensory traits. Our data suggest an alternative approach involving preparing burgers with layers of varied salt concentrations with similar sensory experiences while potentially facilitating lower salt inclusion levels. caption = title][PERSON] 1,2,*+  
water-holding, protein-binding, and fat-binding, as well as its roles in sensory quality and maintaining product safety, successful salt reduction, i.e., achieving a reduction in the salt content without compromising on technological performance and sensory appeal, is challenging [4; 5]. Salt reduction strategies, such as the development of low-salt products, have drawn global interest. There are a lot of approaches for salt reduction, including reduction by stealth, salt alternatives, flavour enhancers, changes in the salt crystal size and structure, and alternative processing techniques [4; 6]. Among them, heterogeneous spatial distributions of salt and aroma-taste interactions are promising strategies for taste enhancement [7]. A proposal for a fundamental perceptual mechanism causing an increased perception of a specific tastant, as a result of a heterogeneous spatial distribution (i.e., uneven locations of various concentrations of tastants, e.g., salt within a food product), was initiated by [PERSON] and [PERSON] [8]. They found that alternating salt concentrations in aqueous salt solutions improved the saltiness intensity compared to non-alternating models. The pulsing of taste stimuli results in repeated relatively short duration presentations of stimuli to the tongue. Later studies by [PERSON] [9] suggest that the frequency, timing, and concentration of salt stimuli can impact the perceived saltiness. A short, intense stimulus may increase salt perception, potentially through reducing the adaptation induced by fast concentration changes in the mouth. [PERSON] et al. [10] confirmed that taste perception may be distorted by the intermittent delivery of a stimulant. They concluded that applying this mechanism to the production of processed foods may support the successful reduction in salt and sugar intake in processed foods, thereby improving public health. Layering food products with different salt contents, surface coatings, and coated salt particles, or creating spatially distributed compartments with different water contents (juiciness) can all be used to achieve inhomogeneous salt distribution [5; 11; 12]. The majority of previous works investigating heterogeneous spatial distribution in food were carried out on starch-based matrices, i.e., bread [11; 12; 13; 14; 15] and cream-based foods [7; 16; 17], but limited studies have focused on protein-based foods, such as gels and sausages [12; 18], beef frankfurters [19], and beef patties [20].