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Six treatments of phosphate-free restructured cooked pork shoulder were produced with two salt levels (2% and 1%) and three transglutaminase levels (0%, 0.075% and 0.15%) under two processing conditions (72 °C/65 min and 78 °C/65 min). Salt level significantly affected (p<0.05) the chemical composition, the cooking losses, the colour, the sensory attributes and the overall acceptability of the...