Combined effects of pressure and thermal treatment on pork color

In order to study the effect of different test conditions (200⁵00MPa, 10²0min and 20⁶0℃) on the color of pork, the longissimus muscles were used. It was the color parameters redness (a*) , yellowness (b*) , lightness (L*) and total color difference (△E) were studied. Response surface method (RSM) was applied on the basis on the analysis of the pre-experimental results. The results of RSM showed that pressure was the most significant factor for the value of b*, L*, △E, while temperature was the most significant factor for the value of a*. Pressure and temperature had significant ( p <0.05) interactive on the value of a* and △E. Elevating temperature could significantly and linearly decrease the treating pressures influencing the value of a*. While the critical pressures influencing the value of △E linearly rised with temperature increasing. Pressure and holding times had significant ( p < 0. 05) interactive on the value of △E. And extending holding times could significantly and linearly decrease the treating pressures influencing the value of △E. As a conclusion, in the conditions of pressure 350 MPa, temperature 40℃, holding time 15 min, which could not cause significantly change in color of meat.