Consumers’ Preferences between  Natural MD2-Based and Commercial Meat Tenderizers

Muhammad Arif Fadluddin Md Dzahir; Nur Islami Mohd Fahmi Teng; Razif Dasiman; Sitti Syabariyah

doi:10.21834/e-bpj.v10i33.7249

Authors

Muhammad Arif Fadluddin Md Dzahir Centre of Dietetics, Faculty of Health Sciences Universiti Teknologi MARA, Selangor Branch, Puncak Alam Campus, 42300 Puncak Alam, Selangor Malaysia
Nur Islami Mohd Fahmi Teng Centre of Dietetics Studies, Faculty of Health Sciences Universiti Teknologi MARA, Selangor Branch, Puncak Alam Campus, 42300 Puncak Alam, Selangor, Malaysia.
Razif Dasiman Department of Basic Sciences, Faculty of Health Sciences, University Teknologi MARA, Selangor Branch, Puncak Alam Campus, 42300 Puncak Alam, Selangor Malaysia. Optometry and Visual Sciences Research Group (iROViS), Universiti Teknologi MARA Puncak Alam Campus, 42300 Puncak, Alam,Selangor, Malaysia
Sitti Syabariyah Department of Medical Surgical Nursing, Universitas ‘Aisyiyah Bandung, West Java 40264, Indonesia

DOI:

https://doi.org/10.21834/e-bpj.v10i33.7249

Keywords:

Meat, Pineapple, Sensory, Tenderizer

Abstract

This study evaluates consumer preference between a natural meat tenderizer made from MD2 pineapple, herbs, and spices, and a commercial product. Sensory evaluation by 25 panelists revealed significantly higher scores for the MD2-based tenderizer in terms of appearance, taste, texture, aroma, and overall acceptability. The superior performance is attributed to bromelain’s enzymatic action and the flavor-enhancing properties of herbs. While limited by sample size and scope, the findings support the potential of MD2-based tenderizers as a natural, clean-label alternative, aligning with current consumer trends toward healthier and more natural food products.

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