High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl

► Effect of HP, raw meat pH24, salt, and drying on color of cured restructured ham. ► HP increases L*, decreases a*, and decreases b* of ham dried to 20% weight loss. ► HP has no effect on the color of ham dried to 50% weight loss. ► The pigment responsible for cured meat color does not change due to HP.