In our experiment, the effect of electrical and CO₂ stunning on pork meat quality attributes was studied. A total of thirty PIC337 female pigs were allocated to two equal groups which were stunned electrically (50 Hz, 210 V, 2.6 A, 15 s) or by CO₂ (85 V% CO₂, 15 V% O₂, 90 s) and slaughtered at a commercial slaughterhouse. For 24 h post mortem, the carcass m. gluteus medius (GM) was used to evaluate meat quality attributes such as pH, color, hardness, water holding capacity (WHC), and total pigment content, and meat classification was also carried out. The CO₂ stunning resulted in muscle with significantly lower pH (p < 0.01) and poorer water holding capacity (p < 0.05) compared to electrical stunning. The GM of pigs stunned electrically showed significantly increased lightness (L*) and redness (a*) (p < 0.05) compared to CO₂-stunned. The time course of development of rigor mortis was similar for both stunning methods. Pale, soft, exudative (PSE) or dark, firm, dry (DFD) meat defects were not observed. Based on total pigment content, stunning methods did not significantly affect the amount of removable blood.

In the present study, egg white suspensions (12 w/v%) were HHP-treated at 300, 400, 450, 500, 550 and 600 MPa for 5 min. The effects of HHP treatment on the colour, rheological properties, microbiological status and digestibility of the samples was investigated. Colorimetric analysis revealed increased lightness (L*) and yellowness (b*), with decreased redness (a*), indicating enhanced visual appeal. The rheological evaluation at 500 MPa and above showed a transition from dilatant to pseudoplastic behaviour, which is favourable for food processing due to improved flow under shear stress. SDS-PAGE and in vitro digestion confirmed extensive protein denaturation and enhanced digestibility—especially the complete hydrolysis of ovotransferrin—potentially reducing allergenicity and increasing nutrient bioavailability. Microbiologically, treatments at 500–600 MPa significantly reduced mesophilic aerobic bacteria and extended shelf-life, maintaining safety over 44 days. Overall, HHP-treated egg white demonstrates promising potential as a functional ingredient in safe, nutritious, and technologically adaptable food products.