Innovative Tenderization of Horse Meat Using Bromelain and Probiotics

Formulate the novelty of the research from the following short phrases:

• horse meat is tougher;
• we use bromelain fermentation to soften muscle fibers;
• after bromelain treatment the meat was treated with lactic acid and bifidobacteria;
• The aim of this work is to investigate the effect of plant enzyme bromelain and lactic acid and bifido bacteria on physicochemical properties, tenderization and microstructure-ture of horse meat.
• The treatment leads to a significant reduction in meat toughness;
• improved water-holding capacity;
• less weight loss after cooking.

The novelty of this research lies in the innovative application of bromelain fermentation, combined with lactic acid and bifidobacteria, to enhance the tenderization and physicochemical properties of horse meat. This study uniquely investigates the synergistic effects of these treatments on muscle fiber softening, resulting in a significant reduction in meat toughness, improved water-holding capacity, and minimized weight loss during cooking. By exploring this multifaceted approach, the research contributes to the understanding of meat processing techniques and offers potential solutions for improving the quality of horse meat, which is traditionally known for its