Table 1. Formulation of pork gel

Ingredients	Control	HPP
Non-treated pork (%)	60	0
HPP-treated pork (%)	0	60
Pork back fat (%)	20	20
Ice (%)	20	20
Total	100	100
NaCl (%)	1.5	1.5
Sodium pyrophosphate (%)	0.3	-
Isolated soy protein (%)	1.0	1.0
L-ascorbic acid (%)	0.02	0.02
Sodium nitrite (%)	0.01	0.01

Control, pork gel manufactured with the pork with phosphate; HPP, pork gel manufactured with the pork treated by high hydrostatic pressure at 200 MPa.