Modelization and Optimization of Quality Characteristics of Pork Treated Various Hydrostatic Pressure Conditions

In this study, the effects of physical parameters (30-270MPa of pressure, 3-57 min of time, and 1-49oC of temperature) on pork quality were investigated. Response surface methodology was used in order to monitor and model the changes in pork quality under varied pressure conditions. As quality characteristics, shear force, water holding capacity (WHC) and the CIE color of pork were measured, and optimum pressure conditions were evaluated by statistical modeling. Pressure improved the WHC of pork at relatively low temperature (

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