Influence of HPP conditions on selected beef quality attributes and their stability during chilled storage

The aim of this work was to determine the effects of combined pressure and temperature treatments on beef quality attributes after processing and during chilled storage. Beef M. pectoralis profundus samples were pressurised at 400 and 600 MPa at 35, 45 and 55 °C and compared with non-treated (NT) and oven cooked samples. High pressure processing (HPP) at higher temperatures (55 °C) resulted in lower Warner Bratzler Shear Force (WBSF) and cook loss values than processing at 35 °C. Thiobarbituric acid reactive substances (TBARS) values of pressurised samples were lower than cooked samples after processing and throughout refrigerated storage. An increase (p < 0.001) in the omega 6/omega 3 (n6/n3) fatty acid ratio was found when pressure–temperature treatments were compared to raw samples, however, oven cooked samples presented the highest n6/n3 ratio among all of the treatments examined. The reported results show that HPP alters meat quality to a lesser extent than conventional cooking, thereby minimising the processing impact.