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

Authors

• Cole Reesman, Oklahoma State University
• Gary Sullivan, University of Nebraska-LincolnFollow
• Mary-Grace C. Danao, University of Nebraska-LincolnFollow
• Gretchen G. Mafi, Oklahoma State University
• Morgan Pfeiffer, Oklahoma State University
• Ranjith Ramanathan, Oklahoma State University

Document Type

Article

Date of this Version

1-2-2023

Citation

Applied Food Research 3 (2023) 100260. https://doi.org/10.1016/j.afres.2022.100260

Comments

Open access.

Abstract

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