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Tenderisation of meat by bromelain enzyme extracted from pineapple wastes

In the present investigation the extraction of bromealin enzyme from four different pineapple wastes (Peel, stem, core and crown) and its effect for tenderization of chicken and beef meats were studied. About 60% of pineapple fruit was treated as wastes and peel accounts the maximum sharing of 30% of total wastes. | Tenderisation of meat by bromelain enzyme extracted from pineapple wastes