Volatile compounds in low-acid fermented sausage “espetec” and sliced cooked pork shoulder subjected to high pressure processing. A comparison of dynamic headspace and solid-phase microextraction

► The volatile fraction of “espetec” and cooked pork shoulder was studied. ► Dynamic headspace extraction and solid-phase microextraction assessed the profile. ► The effect of high-pressure treatment on the volatile fraction was also studied. ► Cooked pork shoulder showed very different profiles between extraction methods. ► Pressurised pork shoulder underwent lesser changes during storage than the control.