Using High-Pressure Processing to Improve Dark-Cutting Beef Color in Tenderloins

Authors

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

Date of this Version

2026

Citation

2026 Nebraska Beef Cattle Report, pages 90-92, MP-121, University of Nebraska Extension, 2026

Comments

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

Abstract

Summary with Implications

Dark-cutting beef is a quality defect that negatively impacts consumer appeal and affects the carcass value for both producers and meat processors. These economic losses stem from poor visual appearance and reduced consumer appeal in the retail setting. Notably, different muscles within a carcass exhibit varying degrees of color stability which can influence how dark-cutting manifests across cuts. Therefore, this study aimed to examine the effect of high-pressure processing (HPP) on dark-cutting color-labile muscle. Dark-cutting and normal tenderloins were collected and portioned into two equal sections. Dark-cutting tenderloins were assigned one of 3 treatments: No HPP, 300 MPa, or 450 MPa. Normal tenderloin steaks were used as controls and were not subjected to HPP. Steaks treated with 300 MPa were lightened to a lean color that closely resembled the color of the normal tenderloin control steaks. However, the 450 MPa steaks had excessive lightening and increased lipid oxidation, which indicates decreased shelf life and overall meat quality with this treatment. Therefore, the 300 MPa treatment has the most opportunity to improve dark-cutting tenderloin appearance.