Physicochemical properties and tenderness analysis of bovine meat using proteolytic enzymes extracted from pineapple (Ananas comosus) and jackfruit (Artocarpus heterophyllus) by‐products

Present research investigation aimed to explore the pineapple and jackfruit by‐products, the core and the seed, respectively, as a meat tenderizer. The effects of beef samples treated with bromelain and Artocarpus heterophyllus protease in four different concentrations (0, 1%, 2%, 3% and 4%) and combination (4% bromelain and 4% A. heterophyllus protease) were studied. The physicochemical treated beef samples showed a 13.30 ± 0.30 decrease in the water holding capacity (WHC), pH 5.47 ± 0.03, moisture content 63.86 ± 0.16 and cooking yield 75.78 ± 0.16 with the increased addition of crude enzyme extract (p