Several strategies have been implemented to improve tenderness quality of meat. Meat tenderization using plant proteolytic enzymes are preferable. Pineappleby-products(nonedibleparts)–sourceofproteolytic enzyme(bromelain). Higher demand in pineapple processed items-huge pineapple by-products generations. Pineappleby-products are typically easily exposed to microbial spoilage OBJECTIVE: to find out the added value of the pineapple by products, stem, from the Malaysian variant of A.comosus to be used a same attenderizer
