Succulence is a very important attribute for meat quality and the loss of exudate can be negatively influenced. High pressure isostatic is an emerging technology and its application in meat promotes changes in in meat proteins, which are the main responsible for the water holding capacity. The objective of this study was evaluate the effects of the high pressure processing (HPP) in total water loss in beef. Samples of tenderloin of the Zebu were processed by HPP at 100 and 200 MPa at 5 ºC for 2 minutes. The samples were aged in refrigeratin temperature (4C) for 7 and 14 days. The determination of the total water loss was determined by summing for freezing water loss and cooking loss. The total water loss was lower in samples with 14 days of aging processed at 100 MPa (23.08%) and 200 MPa (23.09%) when compared with 7 days of aging (24.39 and 26.67%, at 100 MPa and 200 MPa respectively). The control sample (not HPP) showed a 29.93% water loss (a 21 days aging). The less water loss of the sample HPP processed can be explained by the increased proteolysis during the maturation,thus presenting greater amount of protein available for binding with free water, especially myofibrillar proteins that have a high content in beef. HPP is a promising process to improve water holding capacity in beef and leading to a more tender product.