Effects of high-pressure processing on cooked color and eating qualities of dark-cutting beef

High muscle pH leads to an undercooked appearance. High-pressure processing (HPP) promotes protein denaturation. The objective was evaluate the effects of HPP on cooked steak color and sensory attributes dark-cutting beef. USDA Choice (mean = 5.5) 6.3) strip loin sections were vacuum packaged treated with 0 (no HPP), 300, 450, 600 MPa pressure for 90 s using chilled water. Steaks randomly assigned measure external color, Warner-Bratzler shear force, trained panel. Applying 300 improved (P < 0.05) redness raw steaks compared control. treatments did not affect > a* chroma color. also initial juiciness, sustained beef flavor intensity, or overall acceptability. However, made tougher lighter in appearance than all other treatments. In conclusion, low (300 MPa) moderate (450 levels without affecting eating qualities steaks. minimize