Beefalin: meat tenderizer from non-edible parts of pineapple
Several strategies have been implemented to improve tenderness quality of meat. Meat tenderization using plant proteolytic enzymes are preferable. Pineappleby-products(nonedibleparts)–sourceofproteolytic enzyme(bromelain). Higher demand in pineapple processed items-huge pineapple by-products generat...
| Main Authors: | , , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2018
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| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/22016/ http://umpir.ump.edu.my/id/eprint/22016/1/24%29%20DR%20AIZI%20NOR%20MAZILA.pdf |
| Summary: | Several strategies have been implemented to improve tenderness quality of meat. Meat tenderization using plant proteolytic enzymes are preferable. Pineappleby-products(nonedibleparts)–sourceofproteolytic enzyme(bromelain). Higher demand in pineapple processed items-huge pineapple by-products generations. Pineappleby-products are typically easily exposed to microbial spoilage OBJECTIVE: to find out the added value of the pineapple by products, stem, from the Malaysian variant of A.comosus to be used a same attenderizer. |
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