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The sodium chloride level and processing method significantly affected ( p  &lt; 0.05) color, salt-soluble proteins (SSP) solubility, protein aggregation, texture and rheological properties. When increased sodium chloride, the L *  value of raw batters, SSP solubility, protein aggregation, and formed firmer texture were increased ( p  &lt; 0.05). At the same sodium chloride levels, the batters produced by beating process had higher L *  value, SSP solubility, D 3,2  value of SSP, and firmer texture than the chopping. Using the beating process, the cooked batters prepared with 1 % and 2 % sodium chloride had similar color, texture and the storage modulus (G’) value at 80 °C. The result of dynamic rheological exhibited that the temperature of protein denaturation was affected by sodium chloride contents and processing methods. In addition, the cooked batters formed uniform spongy-like structure when using the beating process. Overall, the use of beating process with 1 % sodium chloride is able to increase SSP solubility, protein aggregation, thus forming firmer gel texture.

Effect of Sodium Chloride and Processing Methods on Protein Aggregation, Physical-Chemical and Rheological Properties of Pork Batters