Table 5. The pH of meat batter and the purge loss of the pork gel manufactured with the pork treated by high hydrostatic pressure

Treatment1) pH Purge loss (%)
1 day 10 day 20 day
Control 6.42a 3.49b 2.61 2.24
HPP 6.23b 7.04a 2.99 2.64
SEM2) 0.007 0.427 0.504 0.458
Control, pork gel manufactured with the pork with phosphate; HPP, pork gel manufactured with the pork treated by high hydrostatic pressure at 200 MPa.
Standard error of the least square mean (n=6).
Different letters indicate significant differences between means (p<0.05).