• Happy New Year, and Wishing You A Productive 2021

Would you eat recycled landfill meat


Village Chief
sad state of affairs,considering philipines imeshinda some developed countries in terms of GDP but corrupt officials,population explosion (they are catholics,so no anti virus ni dry fry daily bila kutaka kujua) and education for a selected few,has reduced the country to a third world state
And many Filipinas work as domestics in Singapore and the Middle East. Niliona documentary ya huko vile watu wanateseka nikawahurumia sana.


Village Elder
  1. Capitalism has failed and so has socialism.
  2. Congregating population masses around cities is not sustainable.
There is need for governments to get better models to allocate resources


Village Chief
Ukitaka kula choma soft na tamu, kula ile ime kaa siku mbili tatu kwa wakanyaks hadi iko na inzi.. Very sweet
toa inzi kwa hiyo hesabu.

Plant and bacterial proteases: A key towards improving meat tenderization, a mini review Muhammad Sajid Arshad1,2*, Joong-Ho Kwon1 , Muhammad Imran3 , Muhammad Sohaib2 , Alia Aslam2 , Iqra Nawaz4 , Zaid Amjad2 , Urooj Khan2 and Miral Javed2 Abstract: Meat consumers are very concerned about the quality and tenderness of meat. Meat tenderness generally depends upon connective tissue, sarcomere length, and the proteolytic potential of muscle. Different physical and chemical methods are used to assess the tenderness of meat. Protease treatment is an efficient method used for meat tenderization. In the food industry, different proteases such as bromelain, papain, ficin, actinidin, and calpain are widely used for proteolytic degradation, to improve meat tenderness. Two structural components determine the toughness of meat, connective tissues composed of structural proteins and post-mortem changes in the sarcomere. Proteases play an important role in degrading the structural proteins in the connective tissues, thus reducing toughness of meat. Bacterial proteases are also used in meat tenderization. Bacterial proteases show effective proteolytic degradation of elastin and collagen, but have negligible or no effect in degrading myofibrillar proteins. The present review highlight the importance of plant and bacterial enzymes with special reference to meat tenderization


The most disgusting thing I have seen this year. Hata kama ni umaskini yaawa..... Tho
My stomach is turning nahitaji a cold water to keep my supper down.
Sisi Kenyans we're living a very high standard of life. Tumekataa kukula mbwa, paka, punda, hata nyoka. Mimi hata nguruwe sikuli.