High pressure processing improves the tenderness and quality of hot-boned beef

- Pre-rigor high pressure processing of longissimus thoracis was effective in improving eating quality within one day.
- High pressure processing was more effective than prolonged ageing in improving eating quality of gluteus medius.
- High pressure processing was associated with an increase in ultimate pH.

Strip loins from different grades of cattle were subjected to two levels of high pressure processing (HPP) within 1 h of slaughter at a commercial meat processing plant and chilled for 1 day before freezing. The physical and eating quality characteristics of longissimus thoracis (strip loin) steaks from HPP were compared to meat that was chill aged for 1 or 28 days. HPP produced meat after 1 day with 60% lower shear force and higher sensory eating quality scores than 1 day chill aged meat. Extended chill storage for 28 days produced steaks of similar tenderness to HPP meat. HPP also increased the ultimate pH and decreased the cooking loss. Chilled storage of the gluteus medius from prime cattle for 28 days significantly improved the shear force by 18%, whilst HPP improved both the shear force by 43% and the sensory eating quality scores. HPP can produce high eating quality eye of rump medallions within 1 day of slaughter.