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:	Md Zuki, Nur Mursyidah, Kumar, Pavan, Sazili, Awis Qurni, Suryaningsih, Lilis, Utama, Dicky Tri, Mahmud Ab Rashid, Nor-Khaizura, Ismail-Fitry, Mohammad Rashedi
Format:	Article
Language:	en
Published:	Malaysian Society of Applied Biology 2025
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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