Sodium-reduced duck soup packaged in retort pouches was made using spent laying duck meat and shiitake mushroom as the main ingredients and stored at room temperature (25℃) or low temperature (4℃) for day. The changes in sensory evaluation score, salinity, umami taste, acidity, pH, and sodium ion contents in soup and in meat were analyzed during the storage period. The results showed that the sensory score of sodium-reduced duck soup exhibited a downward trend during storage at both temperatures, especially after 60 days of storage at 25℃. S...