Table 2. The intensity of major protein bands of the extracted myofibrillar proteins in SDS-PAGE

Treatment¹⁾	MHC band intensity	C-protein band intensity	Glycogen phosphorylase band intensity	Actin band intensity
0.1 MPa	40,690^b	17,146	17,541^b	35,793^b
200 MPa	44,635^a	25,312	32,448^a	42,213^a
SEM²⁾	864.65	2,623.60	915.27	1,252.10

0.1 MPa, pork meat without the treatment of high hydrostatic pressure; 200 MPa, pork meat treated by high hydrostatic pressure at 200 MPa for 3 min.
Standard error of the least square mean (n=6).
Different letters indicate significant differences between means (p<0.05).
SDS-PAGE, sodium dodecyl sulfate polyacrylamide gel electrophoresis; MHC, myosin heavy chain.