The paper presents a mathematical model for compression strength for pork meat tenderized by using mechanical process. The mathematical model is based on compression characteristic diagrams that are experimentally determined after pork meat tenderization by using statically pressing. In order to decrease the wet curing / marinating period of the pork meat, a new tenderizing process consists in one statically pressing followed by certain steps of cyclic vacuum processing. The paper presents characteristic shear force amount obtained by using Werner - Bratzler testing method for a cured - hot smoked final product tenderized by pressing and cyclic vacuum processing, in comparison with no tenderized cured - hot smoked final product.
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