Table 1. Effects of NaCl concentration and pressure levels on the moisture content of pork loins

Pressure (MPa)	Control	Brine injection treatments
		0.70% NaCl	1.50% NaCl
0.11)	72.36±0.55abB,2)	72.97±0.24bB	76.05±0.29bA
100	70.72±0.09cC	77.30±0.67aA	74.98±1.52bB
200	71.86±1.16bcB	73.93±0.92bAB	76.94±2.66bA
300	73.29±0.83a	74.39±0.87b	74.79±1.39b
400	67.62±0.66dC	74.16±0.91bB	80.32±0.46aA
500	72.91±0.32abB	76.48±0.91aA	77.11±1.83bA

Without high pressure treatment.
The lowercase (^a–d) and uppercase (^A–C) superscripts indicate significant difference among pressure and NaCl concentration, respectively (p<0.05).