Table 3. Effects of NaCl concentration and pressure levels on the cooking loss of pork loins

Pressure (MPa)	Control	Brine injection treatments
		0.70% NaCl	1.50% NaCl
0.11)	28.07±3.39B,2)	35.51±2.01bcA	29.75±2.25eB
100	29.33±2.50B	36.51±1.95abcA	32.89±1.93dAB
200	30.89±0.67B	32.86±1.32cB	37.48±0.42cA
300	31.28±1.18B	37.01±2.65abA	34.43±0.90cdAB
400	29.58±2.01C	38.03±2.19abB	47.52±2.21aA
500	31.84±1.13B	39.96±2.30aA	41.84±0.77bA

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