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).