Beefalin: meat tenderizer from non-edible parts of pineapple

• 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/22016/1/24%29%20DR%20AIZI%20NOR%20MAZILA.pdf; http://umpir.ump.edu.my/id/eprint/22016/
• Institution: Universiti Malaysia Pahang

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...