Application of High-pressure Processing to Improve the Color of Dark Beef

Authors

• Kara Ann Reynolds, University of Nebraska-LincolnFollow

First Advisor

Gary Sullivan

Committee Members

Jordan C. Wicks, Mary-Grace Danao

Date of this Version

5-2026

Document Type

Thesis

Citation

A thesis presented to the faculty of the Graduate College at the University of Nebraska in partial fulfillment of requirements for the degree of Master of Science

Major: Animal Science

Under the supervision of Professor Gary A. Sullivan

Lincoln, Nebraska, May  2026

Comments

Copyright 2026, Kara Ann Reynolds. Used by permission

Abstract

Deviation of beef from the bright cherry-red color preferred by consumers is often discounted or discarded at retail, resulting in substantial annual economic loss to the beef industry. One such deviation is dark cutting beef, which is characterized by a darker lean appearance that is undesirable to consumers and often rejected. Similarly, beef from mature cattle tends to exhibit a darker surface color, which can also reduce consumer acceptability. High-Pressure processing (HPP) has been investigated as a strategy to improve the color of dark cutting beef. Previous studies have focused on identifying pressure levels and holding times that optimize color improvement while maintaining quality stability; however, the overall effects on eating quality and industrial application of this technology still require further investigation. The application of HPP to whole subprimals, rather than subsections or individual steaks, has not been evaluated. In addition, the use of HPP to improve the color of beef from mature animals has yet to be explored. Therefore, if HPP can successfully improve the color of dark cutting beef, it may also offer potential to enhance the appearance of darker beef from mature cattle.

In the first study, tenderloins from cull cows were pressurized at levels of 300MPa for 60s, 300MPa for 90s, 375MPa for 60s, and 375MPa for 90s. Tenderloins treated at 375MPa for 90s were consistently lighter, less red, paler and more discolored than other treatments throughout retails display. In contrast, tenderloins treated at 300MPa for 60s were most similar to the fed beef control in lightness, redness, discoloration, and overall visual color across most retail display days. Although all HPP-treated tenderloins exhibited greater lipid oxidation than both controls by day 3, the 375MPa treatments had the greatest oxidation on days 3 and 7. No differences in pH were observed among cull cow control treatments, and HPP did not affect tenderness compared with non-HPP cull cow control tenderloins.

In the second study, the effect of HPP on whole dark cutting striploins was evaluated at 300MPa for 90s and 450MPa for 90s. Loins treated at 450MPa were the lightest throughout most of retail display, but also became paler and more discolored earlier in display as well as exhibited the greatest lipid oxidation by day 3. In contrast, steaks from the 300MPa treatment had visual color scores intermediate to the dark-cutting and normal-pH controls and were among the least discolored during retail display. Consumers rated the 300MPa treatment most similar to normal-pH steaks for appearance, color acceptability, and likelihood to purchase. No differences in tenderness were observed among treatments.