That's fair, I'll have to clarify myself a bit further. I didn't think of the undersalted/oversalted thing as having two properties at the same time (basically means it is inconsistent, the dish might be both, but you can't taste both). I think it can be likened to the Shepard Tone[1], in the sense that the means a dish can be feeling to get saltier and saltier, and suddenly it's undersalted, without a very strong negative delta.

[1] https://en.m.wikipedia.org/wiki/Shepard_tone