Tenderness Level and Sensory Analysis of Buffalo Meltique Meat Injected with Various Oils and Papain

Authors

• Mohammad Yudhistira, Department of Animal Production and Technology, Faculty of Animal Husbandry, IPB UniversityFollow
• Astari Apriantini, Department of Animal Production and Technology, Faculty of Animal Husbandry, IPB UniversityFollow
• Zakiah Wulandari, Department of Animal Production and Technology, Faculty of Animal Husbandry, IPB UniversityFollow

Abstract

Buffalo meat has a high nutritional value but tends to have a tough texture, making it less popular with consumers. Therefore, processing methods such as the meltique technique are needed to tenderize buffalo meat. The aim of this study was to evaluate the tenderness and sensory characteristics of buffalo meltique meat injected with different types of fats (beef tallow, Wagyu fat, coconut oil, and palm oil) combined with papain enzyme. The meltique technique, involving fat emulsion injection, enhances meat marbling and tenderness. Papain, a proteolytic enzyme derived from papaya extract, was applied to improve meat texture by breaking down myofibril proteins. The treatments were applied to sirloin cuts of buffalo meat and assessed through physical (tenderness and texture profile) and sensory (hedonic and quality) analysis. The design used in Texture analysis was a completely randomized design (CRD) with five treatment factors and three replications. Sensory test data were analyzed using the non-parametric Kruskal-Wallis test with the Mann-Whitney follow-up test. The results showed that all fat-injected treatments significantly improved meat tenderness (P

Recommended Citation

Yudhistira, Mohammad; Apriantini, Astari; and Wulandari, Zakiah (2025) "Tenderness Level and Sensory Analysis of Buffalo Meltique Meat Injected with Various Oils and Papain," Jurnal Ilmu Ternak Universitas Padjadjaran: Vol. 25: No. 3, Article 3.
DOI: https://doi.org/10.24198/jit.v25i3.66696
Available at: https://journal.unpad.ac.id/jitunpad/vol25/iss3/3