Advanced Tenderization of Brine Injected Pork Loin as Affected by Ionic Strength and High Pressure

Honggyun Kim1,, Karna Ramachandraiah1,, Young Chan Yun1, In Suk Kwon1, Ha Neul Park1, Hack-Youn Kim2, Eun-Jung Lee1, Geun-Pyo Hong1,*
Author Information & Copyright
1Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Korea.
2Department of Animal Resources, Kongju National University, Yesan 32439, Korea.
These authors contributed equally to this work.
*Corresponding Author: Geun-Pyo Hong, Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Korea, Republic of. Phone: +82-2-3408-2914. E-mail:

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jul 24, 2020 ; Revised: Aug 24, 2020 ; Accepted: Sep 05, 2020

Published Online: Sep 16, 2020


This study investigated the effects of brine injection and high hydrostatic pressure (HHP) on the quality characteristics of pork loin. Brine with ionic strength conditions (0.7% vs 1.5% NaCl, w/v) were injected into pork loins, and the meat was pressurized up to 500 MPa for 3 min. As a quality indicator, moisture content, color, cooking loss and texture profile analysis (TPA) of pork loins were estimated. Based on the results, brine with low ionic strength (0.7% NaCl) resulted in low injection efficiency and high cooking loss, although, it improved tenderness of pork loin at moderate pressure level (~200 MPa). While high ionic strength condition (1.5% NaCl injection) lowered the hardness of pork loins at relatively high HHP level (400-500 MPa), it also caused high cooking loss. To commercialize the brine injected pork loins, it was necessary to regulate brine compositions, which was not evaluated in this study. Nevertheless, the present study demonstrated that brine injection followed by moderate pressure (200 MPa) could improve the tenderness of pork loins without causing other major quality losses.

Keywords: pork loin; tenderization; NaCl; high pressure; brine injection

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