Results and discussion3.1. Surface

Results and discussion
3.1. Surface color
The surface color changes of the beef loin by HP treatment and the addition of CLA are shown in Table 1. The Hunter color L*-value was increased, and the a*-value was decreased by HP treatment. This trend was more pronounced when pressures of 450 and 600 MPa were applied. The addition of CLA, lecithin or TP did not significantly affect the Hunter a*-value. The L*-valuewas significantly higher in the groups treated with CLA at 0.1 and 300 MPa than in most other groups at the same pressure. However, no significant intergroup differences at 450 and 600 MPa were observed. A similar trend occurred with CL treatment; however, the differences within the 0.1 and 300 MPa groups were not statistically significant. As CLA and 600 MPa treatment significantly reduced the b* value, there were no other significant differences between the HP groups for b* values. The application of CL with at 450 MPa gave the largest reduction in the b* value.