People’s Selection between Natural MD2-Based and Commercial Meat Tenderizers

Abstract

Consumers increasingly seek meat that is tender, juicy, and flavorful— attributes that significantly influence eating satisfaction and purchasing decisions. People widely use meat tenderizers, both commercial and natural, to enhance these qualities. In recent years, natural tenderizers have gained popularity due to growing awareness of health and clean-label preferences. This study aims to determine people’s preference between a natural meat tenderizer formulated with MD2 pineapple, herbs, and spices, and a commercially available meat tenderizer. The natural tenderizer was prepared by blending MD2 pineapples with selected herbs and spices into a paste. To evaluate consumer preference, a sensory evaluation was conducted involving 25 panelists who sampled meat treated with either the MD2-based tenderizer or a commercial product. Participants assessed appearance, taste, texture, aroma, and overall acceptability using a 9-point hedonic scale. The findings demonstrated a significantly higher preference for the MD2-based tenderizer across all sensory parameters. Appearance scored 7.12±1.07 for MD2-treated meat, compared to 3.12±1.77 for the commercial variant. Similarly, taste (6.68±1.64 vs. 3.04±1.97), texture (6.52±2.16 vs. 2.84±1.71), aroma (6.92±1.29 vs. 2.96±1.71), and overall acceptability (6.88±1.58 vs. 2.88±1.70) showed a marked consumer preference for the natural formulation. These results suggest that the enzymatic activity of bromelain in MD2 pineapples, combined with the aromatic and flavor-enhancing properties of herbs and spices, produces a superior sensory experience compared to synthetic additives found in commercial products. Limitations of the study include a relatively small sample size and a lack of demographic diversity among panelists, which may affect the generalizability of results. Additionally, the study did not examine the shelf-life stability and cost-effectiveness of the MD2-based paste, indicating the need for further research before large-scale adoption. Overall, the results indicate a strong consumer preference towards naturally derived meat tenderizers, highlighting the potential of MD2 pineapples as a functional and acceptable alternative to commercial products. This study supports the ongoing trend of clean-label food innovations and suggests promising opportunities for the development of natural meat tenderizers in both domestic and industrial contexts.