ABSTRACTThe effect of hydrostatic pressurization of pre‐rigor beef round muscle (semitendinosus) on protein quality was biologically and chemically determined. For biological evaluation rats (Long‐Evans strain) were used. Chemical evaluation was carried out by amino acid analysis. The biological and chemical protein efficiency ratios (PER) of pressurized meat were 2.47 and 2.7, respectively, compared to 2.60 and 2.84 for the control meat. Pressurization did not affect the apparent biological value (BV) or net protein utilization (NPU) of meat but significantly (P<0.05) improved protein digestibility. Total essential and nonessential amino acid contents of pressurized samples were not different from that of the control. At the range tested, the protein quality of meat was not adversely affected by pressure treatm
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