The determination of the pressure exerted on the product is of extreme importance because an excess of pressures may be detrimental to the quality of the product. Even though improving performance can be achieved by using pressure above 35 MPa, a significant separation of fats that expedites the process of rancidity can take place. On the other hand, the use of pressure beyond 150 MPa implies the denaturation of a great proportion of proteins that can also become soluble (Grantham, 1981).