Meat tenderness is an important quality attribute and it is closely linked to the sarcomere length and extent of myofibrillar proteolysis that occurs during the maturation process. High pressure processing (HIP) is largely used as a unitary process and one of its effects on food is the texture modification. The objective of this study was to evaluate the effect of HIP on the texture of zebu beef. Samples of beef were processed by HPP at 100 and 200 MPa at 5 °C for 2 minutes and immediately stored in a cold room at about 2 °C to period of 7 and 14 days for aging. The tenderness was evaluated by Warner-Bratzler shear force. Significant differences (5%) were observed with tenderness can be seen that the control (2.05 Kgf), with 21 days of aging didn’t differ from process 200 MPa / 14 days aging (2.06 Kgf), demonstrating that the HIP process has accelerated the maturing process of the meat. However it showed a significant difference between 100 MPa (3.53 and 2.56, at 7 and 14 days of aging, respectively) and 200 MPa /7d (3.03). Shear forces below 4.5 Kgf is normal accepted as tender meat. Results showed that HPP has accelerated the maturation of beef up to 1/3 of the conventional time (21 days). The reduction in maturation time can be explained by the release of lysosomal cathepsins accelerating proteolysis of beef. It is possible to concludethat high pressure process affected positively the softening of beef and that this emerging technology is a interesting toll for the meat processing, as a unitary process able to acelerate maturation.