Effects of High-Pressure Processing on Cooked Color and Sensory Attributes of Dark-Cutting Beef

Abstract Consumers often use meat color to determine doneness. A greater than normal pH of dark-cutting (DC) beef leads to less myoglobin denaturation, resulting in a persistent pink color that negatively impacts the perception of consumers of the cooked beef degree of doneness. High-Pressure Processing (HPP) is a non-thermal pasteurization technology to extend shelf-life. High pressure leads to denaturation of proteins and structural changes. There has been limited research and application utilizing HPP on fresh meat due to the pale color caused by HPP. The objective of the study was to evaluate different HPP levels on cooked steak color and sensory attributes of dark-cutting beef. Eight USDA Choice (mean pH = 5.5) and twelve DC (mean pH = 6.3) strip loins were obtained from a commercial packing plant within 1 d of harvest. Loins were cut into equal sections, vacuum packaged, and assigned HPP levels of 0 (no HPP), 300, 450, and 600 MPa with a holding time of 90 s. Following 48 hours of dark storage, loin sections were cut into 1.9 cm thick steaks, vacuum packaged, and randomly assigned to external cooked color, Warner-Braztler shear force (WBSF), and trained sensory panel. Steaks were cooked and then tempered to 71ºC. A trained sensory panel (n = 6) evaluated initial juiciness, sustained juiciness, tenderness, beef flavor intensity, and overall acceptability. The data were analyzed using the Glimmix Procedure of SAS. HPP treatment did not (P > 0.05) affect initial juiciness, sustained juiciness, beef flavor intensity, or overall acceptability. However, 600 MPa made DC steaks tougher and lighter in appearance (P < 0.05) than all other treatments. HPP treatments did not affect the a* and chroma of the external cooked color. In conclusion, low (300 MPa) and moderate (450 MPa) pressure levels did not have a negative impact on cooked steaks.