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Research Article

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

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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
Published 9 Sep 2025 Vol. 20 No. 1 (2025), pp. 56-64 ● Open access
❝ How to cite 🔗 https://doi.org/10.48165/jms.2025.20.01.6
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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.

KeywordsHigh-pressure processingmeat processingphysical appearancetenderisationwater holding capacity

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