Consumers' Preferences between Natural MD2-Based and Commercial Meat Tenderizers
Keywords:
Meat, Pineapple, Sensory, TenderizerAbstract
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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Copyright (c) 2025 Muhammad Arif Fadluddin Md Dzahir, Nur Islami Mohd Fahmi Teng, Razif Dasiman, Sitti Syabariyah
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