Effect of high pressure processing treatment on beef color stability

Beef emitendinous muscle was used as material in this experiment, different pressures of HPP (0, 200, 400, 600MPa) 10 min on beef color stability were analyzed. The results of beef color, myoglobin, Metmyoglobin reducing activity ( MRA) , NADH and oxygen consumption rate ( OCR) showed as follows : as the pressure increased, L* value of beef increased, a* and b* value decreased, OCR was reduced. 400 MPa group had the highest MRA and slowest rate of Met Mb accumulation comparing with other groups, NADH level was associated with the MRA. During storage, MRA, NADH content were gradually decreased in both control and HPP-treated groups, but the rate of Met Mb accumulation in HPP-treated groups were slower than that of the control group, indicating that the HPP treatment could improve color stability.