## 3 Results and Discussion
### Microbiology  
Currently, the main objective of pressure treatment was to increase the microbiological safety of food by inactivating microorganisms (for instance, _Clostridium perfringens_ and _Listeria monocytogenes_) without altering the organoleptic properties. The change in pH values is indirectly related to microbiological deterioration and lactic acid production, which is characteristic of anaerobic storage conditions. The paprika-flavored pork short loin samples without the bioactive component showed an increase in anaerobic total live plate count with increasing storage time, but it is worth noting that with increasing pressure, the samples showed lower lg (CFU g\({}^{-1}\)) values (Figure 1). At the end of the storage period, adequate sensory and microbiological properties were observed at pressures of 450 and 600 MPa. \begin{table}
\begin{tabular}{l c c c c c} \hline \hline
**Effect** &
\begin{tabular}{c} **Value of Wilks’s** \\ **Lambda** \\ \end{tabular} & **F** & **Hypothesis df** & **Error df** & **Sig.** \\ \hline Marinade flavoring & 0.016 & 3111,320 & 7.000 & 355.000 & \textless{}0.001 \\ \hline Piperine enrichment & 0.394 & 78,148 & 7.000 & 355.000 & \textless{}0.001 \\ \hline HHP treatment & 0.054 & 85.787 & 21.000 & 1019.918 & \textless{}0.001 \\ \hline Storage time & 0.239 & 22.284 & 28.000 & 1281.393 & \textless{}0.001 \\ \hline Marinade flavoring Piperine enrichment & 0.520 & 46,727 & 7.000 & 355.000 & \textless{}0.001 \\ \hline Marinade flavoring HHP treatment & 0.370 & 20.080 & 21.000 & 1019.918 & \textless{}0.001 \\ \hline Marinade flavoring Storage time & 0.698 & 4.790 & 28.000 & 1281.393 & \textless{}0.001 \\ \hline Piperine enrichment HHP treatment & 0.836 & 4756 & 14.000 & 710.000 & \textless{}0.001 \\ \hline Piperine enrichment Storage time & 0.687 & 5.015 & 28.000 & 1281.393 & \textless{}0.001 \\ \hline HHP treatment Storage time & 0.549 & 2.670 & 84.000 & 2182.227 & \textless{}0.001 \\ \hline Marinade flavoring Piperine enrichment HHP treatment & 0.833 & 4845 & 14.000 & 710.000 & \textless{}0.001 \\ \hline Marinade flavoring Piperine enrichment Storage time & 0.564 & 7.875 & 28.000 & 1281.393 & \textless{}0.001 \\ \hline Marinade flavoring HHP treatment Storage time & 0.660 & 1.823 & 84.000 & 2182.227 & \textless{}0.001 \\ \hline Piperine enrichment HHP treatment & 0.822 & 1.266 & 56.000 & 1917.044 & 0.091 \\ \hline Marinade flavoring Piperine enrichment HHP treatment & 0.705 & 2.296 & 56.000 & 1917.044 & \textless{}0.001 \\ \hline \hline \end{tabular}
\end{table} 
Table 10: [PERSON]’s lambda (unexplained variance rate) results of independent variables from MANOVA. The paprika-flavored marinade contained 0.39 ppm methyl eugenol, as described in its specification, which, in addition to the presence of piperine, enhanced the antimicrobial effect, as clearly seen in the lg (CFU g\({}^{-1}\)) values (Figure 2). The values decreased with increasing pressure. As storage time progressed, samples treated at 300-450-600 MPa also showed positive organoleptic and microbiological properties. In the case of the herb-flavored samples prepared without bioactive ingredients, lg (CFU g\({}^{-1}\)) values decreased significantly with increasing pressure but increased with increasing storage time (Figure 3). Samples treated at 600 MPa were also below the detection limit in this case. Figure 1: Anaerobic total live plate count [lg (CFU g\({}^{-1}\))] results of paprika-marinated BA\(-\) meat sample groups. Figure 2: Anaerobic total live plate count [lg (CFU g\({}^{-1}\))] results of paprika-marinated BA+ meat sample groups. The herb-flavored marinade contained 0.12 ppm methyl eugenol, as described in its specification, and samples prepared with the addition of the bioactive substance also showed a confirmed antimicrobial effect in this case. Anaerobic total live plate count decreased significantly with increasing pressure but increased with increasing storage time (Figure 4). Also, in this case, samples treated at 600 MPa gave the lowest values.