The experiment was conducted to establish a new method to determine the salt content in cured meat and treated the meat with different salt content as samples. Impedance, salt content and water content were measured in the experiment and the results showed that the method would be a good choice for the determination of the salt content. Result: And, there was strong relationship between the impedance and the salt content. It is possible to construct some linear model between these two parameters. It indicated that there is good correlation between the predicted salt content and impedance magnitude (R2=0.980 8)，while the root-mean-square error of prediction (RMSEP) of the data got from the verified group is 2.74%. Meanwhile, other groups showed well results. In conclusion, the application of the impedance technology for predicting the salt content has great potential to detect the salt concentration of different cured meat quickly.
Tianhao, CHEN; Minyi, HAN; Peng, WANG; Ran, WEI; and Xinglian, XU
"Determination on salt content of dry-cured meat by rapid and non-invasion impedance technology,"
Food and Machinery: Vol. 31:
6, Article 16.
Available at: https://www.ifoodmm.cn/journal/vol31/iss6/16
 杜垒, 李艳逢, 周光宏, 等.不同浓度盐水对鸭肉湿腌时传质动力的影响[J]. 食品工业科技, 2011, 32(6): 79～85.
 Aaron K J, Paul W, Sanders, et al. Role of dietary salt and potassium intake in cardiovascular health and disease: a review of the evidence [J]. Mayo Clinic Proceedings, 2013, 88(9): 987～995.
 Ciara K, McDonnell P A, Elaine D, et al. The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: A low field NMR study[J]. Meat Science, 2013(95): 51～58.
 徐霞, 成芳, 应艺斌. 近红外光谱技术在肉品检测中的应用和研究进展[J] .光谱学和光谱分析, 2009, 29(7): 1 876～1 880.
 Damez J L, Sylvie C. Meat quality assessment using biophysical methods related to meat structure [J]. Meat Science, 2008, 80(1): 132～149.
 Damez J L, Clerjon S. Quantifying and predicting meat and meat products quality attributes using electromagnetic waves: An overview[J]. Meat Science, 2013, 95(4): 879～896.
 Goli T, Bohuon P, Ricc J, et al. Mass transfer dynamics during the acidic marination of turkey meat[J]. Journal of Food Engineering, 2011, 104(1）: 161～168.
 丁强, 王忠义, 黄岚, 等. 便携式猪肉阻抗谱检测系统研制[J]. 农业工程学报, 2009, 25(12): 138～144.
 李伟明, 王鹏, 陈天浩, 等. 基于阻抗特性和神经网络的鸡胸肉冻融次数鉴别方法[J]. 农业工程学报, 2014, 30(7): 250～257.
 贾薇, 于晓英, 高嵘, 等. 肉制品中食盐测定方法的改进[J]. 中国食品卫生杂志, 2009, 21(1): 43～44.
 Fricke H, Morse S. The electrical resistance and capacity of blood for frequencies between 800 Hz and 4.5 MHz[J]. J. Gen Physiol., 1925, 9:153～167.