Effects of sorbitol-mediated curing on the physicochemical properties and bacterial community composition of loin ham during fermentation and ripening stages

•Mediated curing is a new method for salt reduction in meat products.•Sorbitol affects salt diffusion and water migration.•Sorbitol can reduce the salt content and water activity (aw) of loin ham.•Sorbitol makes an even distribution of Lactobacillus and Staphylococcus in loin ham. In this study, the impacts of loin ham with sorbitol-mediated curing on its physicochemical properties and bacterial community composition during fermentation and ripening were investigated. The salt content, pH, and water activity (aw) were lower in the sorbitol group than in the control group throughout the fermentation and ripening stages (P