Table 4. Effects of NaCl concentration and pressure levels on the textural properties of pork loins

Pressure (MPa)	Control	Brine injection treatments
		0.70% NaCl	1.50% NaCl
Hardness (N)
0.11)	82.10±11.32aA,2)	54.50±6.19cB	61.93±10.72B
100	73.52±14.35abA	53.26±5.25cB	66.87±11.77AB
200	57.07±7.05b	44.71±8.65c	49.57±10.97
300	59.71±9.76bB	80.32±6.21bA	54.86±10.99B
400	64.40±15.86b	52.13±4.79c	52.35±3.75
500	82.87±13.06aB	103.88±8.63aA	49.65±12.60C
Cohesiveness
0.1	0.53±0.02a	0.51±0.03ab	0.50±0.01a
100	0.41±0.02cB	0.52±0.01aA	0.50±0.02aA
200	0.47±0.03bA	0.42±0.02cB	0.51±0.04aA
300	0.48±0.01bA	0.47±0.06abA	0.41±0.02bB
400	0.50±0.02b	0.49±0.01ab	0.48±0.03a
500	0.50±0.03bA	0.46±0.03bcAB	0.43±0.02bB
Springiness (mm)
0.1	2.56±0.12B	2.93±0.05abA	2.94±0.07aA
100	2.41±0.14C	3.05±0.14aA	2.85±0.14abB
200	2.30±0.14B	2.60±0.08cdA	2.76±0.18bA
300	2.53±0.23	2.80±0.19bc	2.47±0.13c
400	2.51±0.12B	2.82±0.15bcA	2.71±0.09bA
500	2.42±0.20	2.54±0.27d	2.38±0.07c

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).