Table 2. The physicochemical properties of pork loins as affected by NaCl concentration and pressure levels

Property	NaCl		Pressure		NaCl×pressure
	F-value	p-value	F-value	p-value	F-value	p-value
Moisture content	107.26	***	2.70	*	12.88	***
CIE L*	42.21	***	182.31	***	3.05	***
CIE a*	2.72	NS	366.86	***	9.57	***
CIE b*	3.34	*	22.89	***	3.81	***
Cooking loss	72.49	***	19.23	***	9.87	***
Hardness	9.57	***	6.49	***	5.18	***
Cohesiveness	1.04	NS	9.33	***	8.10	***
Springiness	30.02	***	8.57	***	3.99	**

p<0.05,
p<0.01,
p<0.001.
NS, not significant.