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/22016/1/24%29%20DR%20AIZI%20NOR%20MAZILA.pdf |
| _version_ | 1796992865754152960 |
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| 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 |
| collection | UMP |
| 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. |
| first_indexed | 2024-03-06T12:25:57Z |
| format | Conference or Workshop Item |
| id | UMPir22016 |
| institution | Universiti Malaysia Pahang |
| language | English |
| last_indexed | 2024-03-06T12:25:57Z |
| publishDate | 2018 |
| record_format | dspace |
| spelling | UMPir220162018-11-12T08:06:14Z 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) |
| 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 |
| title | 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_short | Beefalin: meat tenderizer from non-edible parts of pineapple |
| title_sort | beefalin meat tenderizer from non edible parts of pineapple |
| topic | T Technology (General) |
| url | http://umpir.ump.edu.my/id/eprint/22016/1/24%29%20DR%20AIZI%20NOR%20MAZILA.pdf |
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