Effect of combined heat and ultra-high pressure treatment on quality of black pork

The effects of different pressure ( 0.1～600MPa) and temperature ( 20 ～60℃) on the quality of black pork were studied.The results showed that different pressure and temperature had significant effects on the quality of pork.Commercially supplied black pork was subjected to different pressure treatments at room temperature, with pressure intensity, the color of meat changed gradually and were similar with cooking meat.L * value increased, a * value reduced, the hardness, and chewiness gradually increased, but TBA values increased.At 40℃, the hardness, chewiness and L * value were similar with room temperature; when pressure treated at 60℃, the hardness and chewiness decreased at 200MPa, L * and a * value had not changed significantly.