ABSTRACT This study investigated the effects of pineapple stem–based bromelain marination and sous vide processing on the quality characteristics of breast meat from two Turkish goose genotypes, Aksaray and Kars. Goose meat samples were marinated with distilled water, pineapple‐stem‐free, or pineapple‐stem‐based formulations and subsequently cooked sous vide. Physicochemical properties, texture, microstructure, microbial load, and sensory attributes were evaluated. Pineapple stem marination significantly lowered pH (to 5.48 in group C) and reduced lipid oxidation, with thiobarbituric acid (TBA) values decreasing to 0.02 mg MDA/kg compared to 0.60 mg MDA/kg in raw Kars goose. Sensory evaluation demonstrated that pineapple‐marinated sous vide samples achieved the highest overall acceptability scores, indicating that the combined effect of enzymatic tenderization and controlled low‐temperature cooking markedly improved texture, flavor, and overall consumer preference within both Aksaray (C) and Kars (F) treatment groups ( p < 0.05). Overall, the combination of pineapple stem marination and sous vide processing enhanced tenderness, oxidative stability, and sensory quality while ensuring microbial safety, underscoring its potential for industrial application in value‐added goose meat products.
Yerlikaya et al. (2026) studied this question.