## 2 Results
### Effect of Low-Sodium Salts on the Physicochemical Properties of Dry-Cured Meat
#### 2.1.1 Metal Ion Content, Weight Loss, Moisture, Water Activity, and Water State of Dry-Cured Meat
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Type**} & \multirow{2}{*}{**Index**} & \multicolumn{5}{c}{**Groups**} \\ \cline{3-6}  & & **S** & **SPMA** & **SPM** & **SP** & **SM** \\ \hline \multirow{6}{*}{Metal ion contents and permeability (dry basis)} & Na\({}^{+}\) (\%) & 5.63 \(\pm\) 0.22 \({}^{\mathrm{A}}\) & 3.70 \(\pm\) 0.29 \({}^{\mathrm{D}}\) & 3.48 \(\pm\) 0.16 \({}^{\mathrm{D}}\) & 4.11 \(\pm\) 0.17 \({}^{\mathrm{C}}\) & 4.64 \(\pm\) 0.25 \({}^{\mathrm{B}}\) \\  & Theoretical value & 6.77 & 4.04 & 4.06 & 4.88 & 5.96 \\  & Permeability (\%) & 83.25 \(\pm\) 3.31 \({}^{\mathrm{B}}\) & 91.58 \(\pm\) 7.19 \({}^{\mathrm{A}}\) & 85.71 \(\pm\) 3.99 \({}^{\mathrm{AB}}\) & 84.22 \(\pm\) 3.57 \({}^{\mathrm{AB}}\) & 77.85 \(\pm\) 4.34 \({}^{\mathrm{B}}\) \\  & K\({}^{+}\) (\%) & \(\backslash\) & 3.40 \(\pm\) 0.18 \({}^{\mathrm{A}}\) & 3.46 \(\pm\) 0.18 \({}^{\mathrm{A}}\) & 3.27 \(\pm\) 0.16 \({}^{\mathrm{A}}\) & \(\backslash\) \\  & Theoretical value & \(\backslash\) & 1.9 & 1.9 & 1.9 & 1.9 & \(\backslash\) \\  & Permeability (\%) & \(\backslash\) & 1.79 \(\pm\) 0.010 \({}^{\mathrm{A}}\) & 1.82 \(\pm\) 0.10 \({}^{\mathrm{A}}\) & 1.72 \(\pm\) 0.09 \({}^{\mathrm{A}}\) & \(\backslash\) \\  & Mg\({}^{2+}\) (\%) & \(\backslash\) & 0.21 \(\pm\) 0.02 \({}^{\mathrm{A}}\) & 0.17 \(\pm\) 0.04 \({}^{\mathrm{A}}\) & \(\backslash\) & 0.17 \(\pm\) 0.01 \({}^{\mathrm{A}}\) \\  & Theoretical value & \(\backslash\) & 0.81 & 0.81 & & 0.81 & 0.81 \\  & Permeability (\%) & \(\backslash\) & 25.92 \(\pm\) 0.02 \({}^{\mathrm{A}}\) & 20.98 \(\pm\) 0.05 \({}^{\mathrm{A}}\) & & 20.98 \(\pm\) 0.01 \({}^{\mathrm{A}}\) \\ \hline \multirow{6}{*}{Physical and chemical properties} & Weight loss (\%) & 55.68 \(\pm\) 0.15 \({}^{\mathrm{A}}\) & 50.25 \(\pm\) 1.90 \({}^{\mathrm{AB}}\) & 47.42 \(\pm\) 1.34 \({}^{\mathrm{B}}\) & 51.93 \(\pm\) 2.39 \({}^{\mathrm{AB}}\) & 45.46 \(\pm\) 2.39 \({}^{\mathrm{B}}\) \\  & Moisture (\%) & 27.59 \(\pm\) 3.44 \({}^{\mathrm{A}}\) & 25.05 \(\pm\) 1.91 \({}^{\mathrm{A}}\) & 24.56 \(\pm\) 0.64 \({}^{\mathrm{A}}\) & 24.29 \(\pm\) 2.41 \({}^{\mathrm{A}}\) & 24.31 \(\pm\) 1.09 \({}^{\mathrm{A}}\) \\  & \(A_{\mathrm{w}}\) & 0.707 \(\pm\) 0.011 \({}^{\mathrm{BC}}\) & 0.723 \(\pm\) 0.012 \({}^{\mathrm{AB}}\) & 0.729 \(\pm\) 0.007 \({}^{\mathrm{A}}\) & 0.704 \(\pm\) 0.024 \({}^{\mathrm{C}}\) & 0.708 \(\pm\) 0.006 \({}^{\mathrm{BC}}\) \\  & pH & 6.11 \(\pm\) 0.10 \({}^{\mathrm{A}}\) & 5.86 \(\pm\) 0.05 \({}^{\mathrm{B}}\) & 5.93 \(\pm\) 0.21 \({}^{\mathrm{AB}}\) & 5.95 \(\pm\) 0.09 \({}^{\mathrm{AB}}\) & 5.90 \(\pm\) 0.13 \({}^{\mathrm{B}}\) \\  & Shear force (N) & 402.20 \(\pm\) 45.90 \({}^{\mathrm{B}}\) & 338.10 \(\pm\) 44.50 \({}^{\mathrm{AB}}\) & 287.10 \(\pm\) 46.00 \({}^{\mathrm{B}}\) & 309.00 \(\pm\) 31.90 \({}^{\mathrm{B}}\) & 269.06 \(\pm\) 16.83 \({}^{\mathrm{B}}\) \\ \hline \multirow{6}{*}{Color} & \(L^{\star}\) & 49.55 \(\pm\) 2.32 \({}^{\mathrm{A}}\) & 46.9 \(\pm\) 1.19 \({}^{\mathrm{AB}}\) & 45.69 \(\pm\) 1.67 \({}^{\mathrm{AB}}\) & 43.37 \(\pm\) 4.33 \({}^{\mathrm{B}}\) & 44.61 \(\pm\) 4.18 \({}^{\mathrm{AB}}\) \\  & \(a^{\star}\) & 12.21 \(\pm\) 1.07 \({}^{\mathrm{AB}}\) & 14.15 \(\pm\) 2.41 \({}^{\mathrm{A}}\) & 11.42 \(\pm\) 0.76 \({}^{\mathrm{B}}\) & 12.19 \(\pm\) 0.37 \({}^{\mathrm{AB}}\) & 11.72 \(\pm\) 0.63 \({}^{\mathrm{B}}\) \\  & \(b^{\star}\) & 26.00 \(\pm\) 2.60 \({}^{\mathrm{A}}\) & 24.05 \(\pm\) 1.53 \({}^{\mathrm{AB}}\) & 23.02 \(\pm\) 0.54 \({}^{\mathrm{AB}}\) & 23.67 \(\pm\) 1.45 \({}^{\mathrm{AB}}\) & 21.72 \(\pm\) 0.90 \({}^{\mathrm{B}}\) \\ \hline \hline \end{tabular}   
* A-D means entries in the same column without common letters are significantly different (\(p<0.05\)). S: 100% NaCl; SPMA: 59.375% NaCl+28% KCl+12% MgCl+0.625% L-arginine (Arg); SPM: 60% NaCl+28% KCl+12% MgCl\({}_{2}\); SP: 72% NaCl+28% KCl; SM: 88% NaCl+12% MgCl\