Application of bromelain powder produced from pineapple crowns in tenderising beef round cuts
The purpose of this study is to determine the effect of bromelain produced from pineapple crowns on the quality of beef round cuts. The beef was treated with bromelain at the following condition; the pH of beef was 5.6, the immersion temperature was 60oC, the concentration of bromelain solution was 0.17% and the immersion time was 10 minutes. Bromelain decreased the hardness, water holding capacity (WHC) moisture content and a* value of beef. On the other hand, bromelain increased the pH, cooking loss, and L* and b* values of beef. Bromelain treatment to beef cut samples significantly (P <0.05) increased the essential and non essential amino acids content of beef. This indicated that beef treated with bromelain had a desirable effect on the beef quality.