Santos, Diana I.Fraqueza, Maria JoãoPissarra, HugoSaraiva, Jorge A.Vicente, António A.Moldão, Margarida2021-09-272021-09-272020Foods 2020, 9, 1752http://hdl.handle.net/10400.5/22052Dehydrated pineapple by-products enriched in bromelain using a hydrostatic pressure treatment (225 MPa, 8.5 min) were added in marinades to improve beef properties. The steaks from the silverside cut (2 +- 0.5 cm thickness and weight 270 +- 50 g), characterized as harder and cheaper, were immersed in marinades that were added to dehydrated and pressurized pineapple by-products that corresponded to a bromelain concentration of 0–20 mg tyrosine, 100 g-1 meat, and 0–24 h time, according to the central composite factorial design matrix. Samples were characterized in terms of marination yield, pH, color, and histology. Subsequently, samples were cooked in a water-bath (80 ºC, 15 min), stabilized (4 ºC, 24 h), and measured for cooking loss, pH, color, hardness, and histology. Marinades (12–24 h) and bromelain concentration (10–20 mg tyrosine.100 g-1 meat) reduced pH and hardness, increased marination yield, and resulted in a lighter color. Although refrigeration was not an optimal temperature for bromelain activity, meat hardness decreased (41%). Thus, the use of pineapple by-products in brine allowed for the valorization of lower commercial value steak cutsengpineapple by-productshydrostatic pressurebromelainenzyme activitymarinademeattexturejournal article10.3390/foods9121752