What type of study is this?

This is a Experimental Study study.

Effect of High-Pressure Processing and Bromelain Application on The Quality Characteristics of Buffalo Meat

View Full Paper

Ask AI

Bookmark

Authors

Analysis shows bromelain and high-pressure processing improve tenderness in buffalo meat, suggesting enzyme replacement for better taste.

The application of bromelain and high-pressure processing improved the physicochemical properties of buffalo meat.
Cooking yield reduced for meat treated with bromelain, while pressure treatment did not show significant differences.
Buffalo meat treated at 300 MPa exhibited a compact yet ruptured microstructure, indicating altered texture.
Sensory evaluation indicated a preference for non-bromelain-treated meat due to taste concerns.

Zuki et al. (2025) studied this question.

View Full Paper

Ask AI

Bookmark