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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/22016/1/24%29%20DR%20AIZI%20NOR%20MAZILA.pdf
http://umpir.ump.edu.my/id/eprint/22016/
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spelling my.ump.umpir.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)
institution Universiti Malaysia Pahang
building UMP Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Pahang
content_source UMP Institutional Repository
url_provider http://umpir.ump.edu.my/
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/22016/1/24%29%20DR%20AIZI%20NOR%20MAZILA.pdf
http://umpir.ump.edu.my/id/eprint/22016/
_version_ 1643669271401725952
score 13.211869

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