Table 2 Current status of non-heat treatment for raw pork and uncooked processed meat products

Raw material meat	Non-heat treatment methods	Characteristics after treatment	Origin
Pork (leg ham patty)	High-pressure processing600 MPa10°C, 5 minStorage: 0/1/14/21 days	￭ Brightness and yellowness increased in the treatment group as opposed to the control group ￭ Redness decreased in the treatment group compared to the control group	Martillanes et al. (2020)
Pork (leg ham)	High-pressure processing100/200/300/400 MPa1 min600 MpaStorage: 0/3/10/20 min	￭ Fresh pork hind leg showed no inhibitory effect on Toxoplasma gondii at 400 MPa high-pressure treatment ￭ Dried hind leg inhibited Toxoplasma gondii at 600 MPa for 20 min	Gracia et al.(2020)
Pork (loin)	High-pressure processing200/300/400 MPa4°C, 5 minStorage: 0/14/28/56/84 days	￭ Muscle fiber protein deformation occurred during pressurization	Jia et al. (2021)
Pork (leg ham)	Gamma-ray3/5/7 kGyStorage: 3/7/11/14 days	￭ When treated at 3 kGy or higher, odor intensity, redness, and sulfur compounds increased compared to the control group ￭ There was no difference in TBARS between the control group and the treatment group	Li et al. (2017)
Pork (leg ham)	Gamma-ray3/5/7 kGyStorage: 3/7/11/14 days	￭ Shear force decreased in the treatment group compared to the control group when treated at 3 kGy or higher ￭ Calpain was inactivated at 5 kGy or higher ￭ Muscle fiber fragmentation increased at 7 kGy or higher	Zhang et al. (2020)
Pork (loin)	Electron beam8/12 kGyStorage: 1/10/20/30 days	￭ At 8 kGy or higher, brightness and sensory preference decreased, while redness and TBARS increased compared to the control group ￭ Microbial inhibition occurred at 8 kGy or higher	Yang et al. (2023)