Abstract: 【Objective】 The objective of this experiment was to investigate the effect of pressure varied static brining on pork quality, made an approach to the superiority of pressure varied static brining and increase quality of brining meat products. 【Method】 Pressure varied static brining (PVSB-test group), atmospheric pressure brining (APB-control 1), vacuum brining (VB-control 2) and pressure increasing brining (PIB-control 3) were employed to prepare cured meat. Subsequently, salting efficiency (salt content, marinade absorption) and various quality indexes including pH value, eating quality (water content, centrifugation loss, drop loss, color, shear force, TPA), salt-soluble protein content, microstructure of pork myolin and myofibrillar protein degradation were investigated. 【Result】 In terms of marinade absorption, there was no significant difference between test group and control groups before 4 h and for 4 h resulted in higher than control groups (P＜0.05). In comparison with control 1, control 2 and control 3, the salt content of test group increased significantly by 31.9%, 10.20%, and 7.29%, respectively (P＜0.05). In comparison with control, the pH value and eating quality increased. Test group resulted in higher pH value during curing than control and presented significances in every time point (P＜0.05). Water content and water capacity of pork muscle treated with PVSB were increased significantly (P＜0.05). Test group presented a significance in lower centrifugation loss than control group 1 and lower drop loss than control group 1, control group 2. PVSB showed a significant effect on tenderness, TPA and color. The test group had lower shearing force, hardness, springiness, chewiness and gumminess than control groups (P＜0.05). PVSB resulted in higher b* of the external than control groups (P＜0.05), a*, b* of the internal and content of myoglobin had no significant differences among four treatments. PVSB also had a significant effect on meat protein and microstructure of pork myolin. With the curing time extension the soluble protein in pork muscle and marinade was improved. The test group resulted in higher salt soluble protein in pork muscle than control group 1 and control group 3, and lower in marinade than control for 6 h (P＜0.05), respectively. The degree of myofibrillar protein degradation in test group and control groups was inconsistent. There was no apparent bands appeared or disappeared from 1.5 to 4.5 h in test group, while it had 40 kD fragment appeared at 6h, but not apparent. All control groups had 40 kD fragment appeared. It was showed that the test group resulted in lower protein degradation than control groups. PVSB had decreased the degree of damage in muscle microstructure. After curing, the muscle fiber bundles of the control group 2 and control group 3 were damaged more seriously than test group and control group 1, so they presented wise integrity in the microstructure of pork muscle, while the loose in control group 2 and control group 3. 【Conclusion】 As compared with APB, VB and PIB, PVSB increased salting efficiency and improved eating quality significantly. Therefore, this technology should have wider application prospects.

Key words: pork, pressure varied static brining, atmospheric pressure brining, vacuum brining, pressure increasing brining, meat quality