Effect of pressure on quality and shelf life of marinated beef semitendinosus steaks

• Eight fresh post rigor semitendinosus (ST) muscles were used in each group • Each ST was cut into eight steaks (2.54 cm thick) • In order to minimize the intramuscular variability, location within the muscle was balanced to ensure that all treatments were assigned to all locations • A group of steaks were used as fresh steak (no further treatment) • The remaining seven steaks were tumbled with sweet teriyaki marinade (in-kind support by Griffith Laboratories Limited) • Fresh and marinated steaks were individually vacuum packaged • Marinated steaks were subjected to high pressure processing (HPP) at 300, 350, 400, 450, 500, or 600 MPa for 3 min at 8°C • Marinated steaks without HPP processing were served as control