Effect of High-Pressure Processing on the Quality of Beef and Buffalo Meat

Authors

  • Nur Hana Ahmad Jaelan -Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Pavan Kumar -Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
  • Awis Qurni Sazili Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang 43400, Malaysia
  • Mohammad Rashedi Ismail Fitry Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.

DOI:

https://doi.org/10.48165/jms.2024.19.02.7

Keywords:

High-pressure processing, meat processing, physical appearance, tenderisation, water holding capacity

Abstract

The present study evaluated the physicochemical and textural attributes of fresh beef and buffalo meats with applied high-pressure processing. Both types of meat were pressurised at 300 and 600 MPa at 20 for 2 min and compared to the untreated samples as the control. The pH values, water holding capacity (WHC), moisture content, cooking loss, yield, colour, Warner-Bratzler shear force (WBSF), and texture profile analysis were examined. The increase in pressure showed a significant (p<0.05) increase in pH and moisture content for both types of meat. The lightness (L*) values of beef and buffalo were increased with an increase in pressure applied. Meanwhile, the redness (a*) and yellowness (b*) values of both types of meat decreased when higher pressure was applied. The hardness and chewiness of treated beef samples increased compared to the control, while no significant differences were observed for buffalo. WBSF of cooked meat were reduced with an increase in the pressure applied for both meat types. In conclusion, the meat applied with 300 MPa pressure showed more effects on tenderisation with minimal changes in the physical appearance.

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Author Biographies

  • Pavan Kumar, -Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia

    Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana  141004, India 

  • Awis Qurni Sazili, Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang 43400, Malaysia

    Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia 

  • Mohammad Rashedi Ismail Fitry, Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.

    Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia 

References

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Published

2025-03-08

Issue

Vol. 19 No. 2 (2024): Journal of Meat Science (December)

Section

Research Article

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Jaelan, N. H. A., Kumar, P., Sazili, A. Q., & Ismail Fitry, M. R. (2025). Effect of High-Pressure Processing on the Quality of Beef and Buffalo Meat . Journal of Meat Science, 19(2), 45-53. https://doi.org/10.48165/jms.2024.19.02.7
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