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\nHigh-pressure processing (HPP) is a promising technology for improving the safety and quality of dry-cured product. The objective of this study is to evaluate the effects of different pressures and times on the thermal stability and flavor components of dry-cured egg products. HPP was conducted at pressures of 300, 400, 500, and 600 MPa and at different times (5, 10, and 15 min). Dry-cured products were heated to 110 \u00b0C for 2 h and the sensory qualities were evaluated. The results showed that the thermal stability of dry-cured products decreased with increasing pressures and increasing times. The sensory evaluation showed that increasing the pressure, the saltiness, tenderness, and the general aroma of dry-cured products were more intense after 15 min of treatment. Moreover, the odor threshold (OT) and odor activity value (OAV) of the sensory panelists’ groups increased with increasing pressure and decreasing time. This is the first study to investigate the application of HPP on the dry-cured egg products and highlights the importance of applying HPP technology to improve the quality and safety of dry-cured egg products. self-care led to a reduction in
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