Application of High-Pressure Processing Lightens the Color of Cow Tenderloins

Authors

Kara A. Reynolds, University of Nebraska-LincolnFollow
Leila G. Venzor, University of Nebraska-LincolnFollow
Ashley A. Hahn, University of Nebraska-LincolnFollow
Grace C. Johnson, University of Nebraska-LincolnFollow
Jordan C. Wicks, University of Nebraska-LincolnFollow
Mary-Grace C. Danao, University of Nebraska-LincolnFollow
Ranjith Ramanathan, Oklahoma State University
Gary A. Sullivan, University of Nebraska-LincolnFollow

Date of this Version

2026

Citation

2026 Nebraska Beef Cattle Report, pages 93-95, MP-121, University of Nebraska Extension, 2026

Comments

Copyright 2026, Board of Regents, University of Nebraska. Used by permission

Abstract

Summary with Implications

This study evaluated the impact of high-pressure processing (HPP) on color, oxidative stability, and tenderness of tenderloins (psoas major) from cull cows to determine if HPP could enhance their marketability. Forty cull cow tenderloins were treated at two different HPP pressures and two different holding times, then assessed for instrumental and visual color, lipid oxidation, and Warner-Bratzler shear force during a 7-day stimulated shelf period. HPP increased initial lightness, especially at the highest pressure and longest holding time and improved redness initially. However, redness declined, and discoloration increased over the 7-day period, particularly after processing at higher pressures. Oxidation increased by day 3 in all pressure-treated samples. Tenderness did not improve nor worsen, and all cull cow samples remained tougher than the fed-beef controls. These results suggest that while HPP can initially enhance the visual appeal of cow tenderloins, product quality deteriorates quickly following higher pressures and longer hold times. Future research will evaluate if lower pressures and shorter hold times can better preserve color while limiting oxidation.