Effects of High Pressure Treatment on Cured Colour Development and Residual Nitrite Level in Model System

Effects of High Pressure Treatment on Cured Colour Development and Residual Nitrite Level in Model System

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In low nitrite level, treatment of combined with pressure and thermal processing improved cured meat colour comparing with that of only thermal processing. However, visual colour of only pressurised treatment could not be improved at low nitrite level. Pressure treatment could develop cured meat colour when high nitrite level was added. Moreover, pressurisation combined with thermal processing decreased nitrite residuals compared to thermal processing. Therefore the results indicated that pressurisation combined with thermal processing had potential benefits in appearance of cured meat products, promising improved food safety.