Using natural nitrites from Angelica keiskei and high hydrostatic pressure treatment for producing high-quality cured pork loin with significant nitrous pigment formation.

High-quality cured meat can be produced by the combined application of natural curing agents (NCAs) and processing technology. This study investigates the synergistic effect of an NCA (fermented Angelica keiskei extract) and high hydrostatic pressure (HHP) treatment on the physicochemical properties of cured meat. The nitrites and phenolic compounds in the NCA facilitate cured meat color formation while minimizing the content of residual nitrites and lipid oxidation. Despite enhancing the curing-solution penetration of meat without promoting oxidative deterioration, HHP induces protein denaturation, thereby affecting the meat quality. Principal component analysis revealed distinct differences between samples treated by HHP levels above 200 MPa, which results in irreversible protein denaturation. Treatment with 200 MPa of HHP results in good redness, efficient curing, and high protein solubility, thermal stability, and tenderness. This study confirms the feasibility of using an NCA with HHP (200 MPa) for producing high-quality cured meat.