. 2024 Feb 15;11:1352550. doi: 10.3389/fnut.2024.1352550

Table 2.

Effect of high-pressure treatment at 300 and 600 MPa for 5 min on the partition coefficient of sodium ion (P_Na+) of raw (uncooked) and cooked brine-immersed cured pork loins (mean ± standard error) (n = 6).

	Raw			Cooked
	Control	HPP		Control	HPP
r^#	0.1 MPa	300 MPa	600 MPa	0.1 MPa	300 MPa	600 MPa
2.0	1.00^A ± 0.06	0.91^A ± 0.06	0.92^A ± 0.10	1.04^A ± 0.08	1.08^A ± 0.05	0.95^A ± 0.07
2.9	1.14^A ± 0.17	1.01^A ± 0.32	0.98^A ± 0.12	1.13^A ± 0.12	1.31^A ± 0.22	0.95^A ± 0.10
4.0	0.92^A ± 0.12	0.87^A ± 0.19	1.15^A ± 0.28	1.27^A ± 0.16	1.23^A ± 0.34	0.85^A ± 0;06
5.1	1.11^A ± 0.23	0.91^A ± 0.27	0.95^A ± 0.21	1.26^A ± 0.24	0.85^A ± 0.10	0.82^A ± 0.15
average	1.05^A ± 0.12	0.92^A ± 0.19	1.00^A ± 0.14	1.17^A ± 0.13	1.12^A ± 0.16	0.89^A ± 0.08

Different superscripts within the same row mean a significant difference at p < 0.05. $^{#} r = \frac{weight water phase}{weight product}$ .