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영어

The effects of high pressure processing, pressure level (50, 100, 150, and 200 MPa) and pressurized time (0, 5, 10, 15, 30, 45, and 60 min) on the physico-chemical properties of pork M. longissimus dorsi were evaluated. The pH value was affected by both pressure level and pressurized time, especially at 200 MPa (P<0.05). In color measurement, L2 and a2-values were increased by both pressure level and pressurized time, but b2-value did not differ significantly (P>0.05). Water holding capacity (WHC) was significantly decreased (P<0.05) depending on pressure level and pressurized time, while cooking loss was gradually increased. Warner-Bratzler shear force did not differ significantly (P>0.05) among the treatments. These results indicate that high pressure processing below 200 MPa for 1 hr had no effect on the quality of cooked meat, although some alterations were observed before cooking.