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: |
Malaysian Society of Applied Biology
2025
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| Online Access: | http://psasir.upm.edu.my/id/eprint/121628/1/121628.pdf http://psasir.upm.edu.my/id/eprint/121628/ https://jms.mabjournal.com/index.php/mab/article/view/3414 |
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