title: High pressure processing for dark-firm-dry beef: effect on physical properties and oxidative deterioration during refrigerated storage.
abstract: OBJECTIVE
  Study on the application of high pressure processing (HPP) for dark-firm-dry (DFD) beef was conducted to observe whether HPP has any impact on physical properties and to evaluate oxidative deterioration during refrigerated storage under vacuum.
  
  
  METHODS
  Thelongissimus lumborummuscles obtained from Friesian Holstein steers (33±0.5 months old) with 24-h postmortem pH higher than 6.0 were vacuum-packed and subjected to pressurization at 200, 400, and 600 MPa for 180 s at 15°C±2°C; the samples were then stored for 9 days at 4°C±1°C and compared with control (0.1 MPa).
  
  
  RESULTS
  HPP increased meat pH by 0.1 to 0.2 units and the tenderness of cooked DFD beef significantly with no significant effects on meat texture profile. The stability of meat pH was well maintained during refrigerated storage under vacuum. No clear effects were found on the activity of catalase and superoxide dismutase, however, glutathione peroxidase activity was significantly reduced by high pressure. HPP and storage time resulted in aroma changes and the increasing amount of malondialdehyde and metmyoglobin relative composition.
  
  
  CONCLUSIONS
  Although the increasing amount of malondialdehyde content, metmyoglobin formation and aroma changes in HPP-treated samples could not be avoided, HPP at 200 MPa increased L* and a* values with less discoloration and oxidative deterioration during storage.
authors.affiliation: Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea.
authors.forename: Dicky Tri
authors.initials: DT
authors.lastname: Utama
authors.affiliation: Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea.
authors.forename: Seung Gyu
authors.initials: SG
authors.lastname: Lee
authors.affiliation: Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea.
authors.forename: Ki Ho
authors.initials: KH
authors.lastname: Baek
authors.affiliation: Integrated R&D Laboratory, Samyang Foods Co., Ltd., Wonju 26368, Korea.
authors.forename: Woon Si
authors.initials: WS
authors.lastname: Chung
authors.affiliation: Integrated R&D Laboratory, Samyang Foods Co., Ltd., Wonju 26368, Korea.
authors.forename: In Ae
authors.initials: IA
authors.lastname: Chung
authors.affiliation: Integrated R&D Laboratory, Samyang Foods Co., Ltd., Wonju 26368, Korea.
authors.forename: Jung Tae
authors.initials: JT
authors.lastname: Jeon
authors.affiliation: Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea.
authors.forename: Sung Ki
authors.initials: SK
authors.lastname: Lee
keywords: Beef; Color; Dark-Firm-Dry; High Pressure Processing; Oxidation