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| Process Optimization for Pork Curing by Pulsed Pressure Treatment |
| GUO Liang，MA Mei-hu*，JIN Guo-feng |
| Meat Science Institute, Huazhong Agricultural University, Wuhan 430070, China |
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Abstract Pulsed pressure was applied to cure pork rump in this study.We first investigated the effects of main curing parameters such as high pressure level,holding time and NaCl concentration of the curing solution on curing rate.Further investigations were carried out to optimize the curing parameters using Box-Behnken experimental design and response surface methodology based on NaCl content in cured pork.The optimal curing conditions were determined as follows： high pressure 150 kPa,high pressure-holding time 25 min,low pressure-holding time 21.05 min,and NaCl concentration of the curing solution 5%.Cured pork obtained under these conditions contained 3.59% NaCl,which was increased by 33.9% in comparison with the control（2.68% NaCl content）.
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2012, Vol. 26 
