Table 8. Effects of different treatments on the Soret peak (nm) of myoglobin from ground pork during 9 days of refrigerated storage
| Treatment | Storage time (days) |
| 1 | 3 | 5 | 7 | 9 |
| UT | 410 | 411 | 414 | 412 | 415 |
| HT | 415 | 413 | 415 | 414 | 413 |
| SCT 1 | 412 | 416 | 416 | 415 | 414 |
| SCT 2 | 410 | 415 | 417 | 418 | 419 |
| SCT 3 | 411 | 410 | 417 | 418 | 418 |
| SCT 4 | 407 | 412 | 417 | 417 | 418 |
| SCT 5 | 410 | 413 | 417 | 416 | 417 |
| SCT 6 | 410 | 413 | 416 | 416 | 416 |
| SCT 7 | 410 | 410 | 418 | 421 | 420 |
UT: untreatment (control); HT: heat treatment (40°C for 2 h); SCT: supercritical CO2 treatment (1, 35°C/17.2 MPa/2 h; 2, 40°C/17.2 MPa/2 h; 3, 45°C/17.2 MPa/2 h; 4, 40°C/17.2 MPa/0.5 h; 5, 40°C/17.2 MPa/1 h; 6, 40°C/13.8 MPa/2 h; 7, 40°C/20.7 MPa/2 h).