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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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2025
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| Online Access: | http://journalarticle.ukm.my/25946/1/MD%209%20.pdf http://journalarticle.ukm.my/25946/ https://jms.mabjournal.com/index.php/mab/issue/view/67 |
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