Physicochemical properties and tenderness analysis of bovine meat using proteolytic enzymes extracted from pineapple (Ananas comosus) and jackfruit (Artocarpus heterophyllus) by-products

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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...

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Bibliographic Details
Main Authors:	Aizi Nor Mazila, Ramli, Hazrulrizawati, Hamid, Farah Hanani, Zulkifli, Normaiza, Zamri, Bhuyar, Prakash, Nor Hasmaliana, Abdul Manas
Format:	Article
Language:	English English
Published:	Blackwell Publishing Ltd. 2021
Subjects:	Q Science (General) S Agriculture (General)
Online Access:	http://umpir.ump.edu.my/id/eprint/34033/ 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

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