Effect of high-pressure processing and bromelain application on the quality characteristics of buffalo meat

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Effect of high-pressure processing and bromelain application on the quality characteristics of buffalo meat

The present study evaluated the effect of bromelain and high-pressure processing (HPP) on the physicochemical, tenderization, and microstructure of buffalo meat. The buffalo meat samples were marinated with 5% bromelain enzyme for 24 hr at 4°C followed by HPP treatment at 0 MPa, 100 MPa, and 300 MPa...

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Bibliographic Details
Main Authors:	Nur Mursyidah Md Zuki, Kumar, Pavan, Awis Qurni Sazili, Suryaningsih, Lilis, Utama, Dicky Tri, Mahmud Ab Rashid Nor-Khaizura, Mohammad Rashedi Ismail-Fitry
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2025
Online Access:	http://journalarticle.ukm.my/25946/ http://journalarticle.ukm.my/25946/1/MD%209%20.pdf

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