Defining the Parameters of High-Pressure Processing to Improve the Quality of Dark-Cutting Beef

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
Jordan C. Wicks, University of Nebraska-LincolnFollow
Gary A. Sullivan, University of Nebraska-LincolnFollow

Date of this Version

2026

Citation

2026 Nebraska Beef Cattle Report, pages 87-89, 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 result of preharvest stress and devalues the resulting carcass. High-pressure processing (HPP) has been recently identified as a potential strategy to improve the undesirable appearance of dark-cutting beef. Dark-cutting beef strip loins were collected from a local processing facility, sectioned, and assigned an HPP pressure (300 or 450 MPa) and holding time (0, 1, 30, 60, or 90 s). Overall, HPP increased the lightness and redness of dark-cutting beef, particularly the longer the pressure was held at both pressure levels. Additionally, negative effects such as increased meat discoloration, decreased tenderness, and increased rancidity were nearly absent at 300 MPa. However, excessive lightening, increased discoloration, and decreased shelf life were observed at 450 MPa. The most promising results were observed at the 300 MPa pressure when held for 30 s or longer.