Table 4. The contents of bound bromophenol blue (BPB, μg) and total free sulfhydryl groups (nmol/mg) in myosin extract of the pork treated by high hydrostatic pressure

Treatment1) Bound BPB (μg) Sulfhydryl group (nmol/mg)
0.1 MPa 20.60a 19.18
200 MPa 14.12b 20.44
SEM2) 1.758 1.013
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.
Different letters indicate significant differences between means (p<0.05).