Table 3. Relative contents (%) of secondary structural components (α-helix, β-sheet, β-turn, and random coil) of pork myosin

Treatment¹⁾	α-Helix	β-Sheet	β-Turn	Random coil
0.1 MPa	16.15^b	25.94^a	17.57	40.34^a
200 MPa	18.26^a	24.63^b	17.59	39.52^b
SEM²⁾	0.229	0.143	0.017	0.088

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).