当加盐量为5%时，板鸭的含盐量显著低于传统加工方法（p<0.01），此时干腌和湿腌的板鸭含盐量分别为6.52%和5.18%。
When the addition of salt was 5 % , the salt concentration of the product was significantly lower ( p < 0.01 ) than the traditional salted duck , the salt concentration of dry-curing and wet-curing was 6.52 % and 5.18 % , respectively .
湿腌