Table 1. Manufacturing procedure of restructured pork and description of treatments

Treatments1)	Manufacturing procedure
	Moisture enhancement	High pressure	Heating	Freezing	Post heating
Control	N/A	N/A	Conventional	N/A	N/A
ME-C	Enhanced	N/A	Conventional	N/A	N/A
ME-PC	Enhanced	Pressurized	Conventional	N/A	N/A
ME-PS	Enhanced	Pressurized	Sous-vide	N/A	N/A
ME-PFS	Enhanced	Pressurized	N/A	Frozen	Sous-vide
ME-PSFS	Enhanced	Pressurized	Sous-vide	Frozen	Sous-vide

ME, 10% moisture enhanced; C, conventional cooking at 75°C for 30 min; P, pressurization at 200 MPa for 15 min under 4°C; S, sous-vide cooking at 55°C for 24 h; F, freezing at –30°C for 24 h.
N/A, not applied.