Physicochemical properties and tenderness analysis of bovine meat using proteolytic enzymes extracted from pineapple (Ananas comosus) and jackfruit (Artocarpus heterophyllus) by-products
Present research investigation aimed to explore the pineapple and jackfruit by-products, the core and the seed, respectively, as a meat tenderizer. The effects of beef samples treated with bromelain and Artocarpus heterophyllus protease in four different concentrations (0, 1%, 2%, 3% and 4%) and com...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Blackwell Publishing Ltd.
2021
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| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/34033/7/Physicochemical%20properties%20and%20tenderness%20analysis%20of%20bovine.pdf http://umpir.ump.edu.my/id/eprint/34033/13/Physicochemical%20properties%20and%20tenderness%20analysis%20of%20bovine%20meat%20.pdf |