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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Veröffentlicht in:	Journal of food processing and preservation 2021-11, Vol.45 (11), p.n/a
Hauptverfasser:	Ramli, Aizi Nor Mazila, Hamid, Hazrulrizawati Abd, Zulkifli, Farah Hanani, Zamri, Normaiza, Bhuyar, Prakash, Manas, Nor Hasmaliana Abdul
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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