AbstractBACKGROUNDSalt reduction (SR) in dried meat slices addresses consumers' health concerns, and numerous studies are focused on its impact on product flavor and taste. However, the literature about effects on texture, particularly chewiness, is rare. This study was therefore aimed to investigate the effect of SR on the fiber‐like chewiness of dried pork and fish slices and clarify the underlying mechanisms, to provide a theoretical guide for future strategies for texture improvement of SR products.RESULTSA 66.7% SR led to significant changes in shearing force and tensile distance, with decreases of 23.2% and 4.1%, respectively. Further analysis revealed that with 66.7% and 100% SR bound water content decreased by 4.6% and 10.4%, and the myofibril fragmentation index increased by 14.8% and 45.1%, respectively. Additionally, there was a marked 37.9% decrease in ionic bonds at 66.7% SR and a decline in myofibrillar protein dissolution, which weakened protein binding and loosened the microstructure.CONCLUSIONThese findings suggested that ‘salt‐reduced’ labeled dried meat slices (25% SR) can have similar texture to non‐salt‐reduced products. However, excessive SR may compromise texture, mainly due to reduced bound water and lower dissolution of salt‐soluble proteins. © 2025 Society of Chemical Industry.