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...

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Main Authors:	Aizi Nor Mazila, Ramli, Normaiza, Z., Farah Hanani, Zulkifli, Hazrulrizawati, Hamid, Rohaida, Che Man
Format:	Conference or Workshop Item
Language:	English
Published:	2018
Subjects:	T Technology (General)
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

id	ump-22016
recordtype	eprints
spelling	ump-220162018-11-12T08:06:14Z http://umpir.ump.edu.my/id/eprint/22016/ Beefalin: meat tenderizer from non-edible parts of pineapple Aizi Nor Mazila, Ramli Normaiza, Z. Farah Hanani, Zulkifli Hazrulrizawati, Hamid Rohaida, Che Man T Technology (General) 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. 2018 Conference or Workshop Item PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/22016/1/24%29%20DR%20AIZI%20NOR%20MAZILA.pdf Aizi Nor Mazila, Ramli and Normaiza, Z. and Farah Hanani, Zulkifli and Hazrulrizawati, Hamid and Rohaida, Che Man (2018) Beefalin: meat tenderizer from non-edible parts of pineapple. In: 29th International Invention, Innovation & Technology Exhibition, Malaysia, 2-4 May 2018 , Kuala Lumpur Convention Centre, Malaysia. p. 1.. (Submitted)
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English
topic	T Technology (General)
spellingShingle	T Technology (General) Aizi Nor Mazila, Ramli Normaiza, Z. Farah Hanani, Zulkifli Hazrulrizawati, Hamid Rohaida, Che Man Beefalin: meat tenderizer from non-edible parts of pineapple
description	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.
format	Conference or Workshop Item
author	Aizi Nor Mazila, Ramli Normaiza, Z. Farah Hanani, Zulkifli Hazrulrizawati, Hamid Rohaida, Che Man
author_facet	Aizi Nor Mazila, Ramli Normaiza, Z. Farah Hanani, Zulkifli Hazrulrizawati, Hamid Rohaida, Che Man
author_sort	Aizi Nor Mazila, Ramli
title	Beefalin: meat tenderizer from non-edible parts of pineapple
title_short	Beefalin: meat tenderizer from non-edible parts of pineapple
title_full	Beefalin: meat tenderizer from non-edible parts of pineapple
title_fullStr	Beefalin: meat tenderizer from non-edible parts of pineapple
title_full_unstemmed	Beefalin: meat tenderizer from non-edible parts of pineapple
title_sort	beefalin: meat tenderizer from non-edible parts of pineapple
publishDate	2018
url	http://umpir.ump.edu.my/id/eprint/22016/ http://umpir.ump.edu.my/id/eprint/22016/1/24%29%20DR%20AIZI%20NOR%20MAZILA.pdf
first_indexed	2023-09-18T22:32:33Z
last_indexed	2023-09-18T22:32:33Z
_version_	1777416382522064896

Beefalin: meat tenderizer from non-edible parts of pineapple

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