Dr Tuti Suryati Revealed the Secret of Pineapple to Tenderize Meat

Muslims around the world will celebrate Eid al-Adha where there is a sacrificial law. At that moment, Muslim families usually serve processed meat in their homes.

Sacrificial meat is usually from red meat (mutton, lamb, beef, and camel) which has a tougher texture. Therefore, red meat needs special treatment in the processing process so that chewing difficulties can be overcome and the meat can be enjoyed.

Pineapple has been widely known by the public, especially housewives, as a fruit that is useful in the process of tendering meat. Then what is the content in pineapple that is able to soften the meat?

IPB University lecturer from the Department of Animal Production Science and Technology, Faculty of Animal Husbandry, Dr. Tuti Suryati gave a scientific explanation about the process of tendering using pineapples. "So pineapple has the bromelain enzyme, which is a type of protease enzyme that can break peptide bonds in proteins," said Dr. Tuti.

She said, breaking the peptide bond in the protein causes hydrolysis or protein degradation so that it becomes peptide pieces or simpler forms of protein. Bromelain can also act on collagen tissue which is a protein in connective tissue, myosin protein, myofibrillar protein, or meat fibers.

"The bromelain enzyme itself can be found in the leaves, stems, and fruit of the pineapple plant," said the researcher from the Division of Animal Products Technology of IPB University.

Even so, pineapple is a part of the plant that is mostly used by Indonesian people in helping the process of tendering meat. This is because the leaves and stems of the pineapple plant can potentially change the taste of the meat. Pineapple fruit is able to add delicious taste to processed meat products. In terms of nutritional content, the meat that had been added with pineapple did not change significantly.

"In contrast, the bromelain enzyme, which is a type of protein, can increase the protein content of processed meats, although not significantly," added Dr. Tuti.

As with proteins in general, bromelain has an optimal temperature to work and has a maximum temperature so that it is not denatured or damaged. The optimal temperature for the operation of the bromelain enzyme in processed meat is at room temperature up to 50 degrees Celsius. Meanwhile, if the temperature has exceeded 70 degrees Celsius, the bromelain enzyme will experience a decrease in activity due to damage or denaturation.

The level of toughness of meat varies greatly depending on the type and breed, gender, age, rearing and feed management, activity, physiological status of livestock and meat parts. Generally, red meat is soaked in grated pineapple for 15 to 30 minutes at room temperature before cooking. However, it should be noted not to store raw meat for too long at room temperature. This is because meat can be contaminated by bacteria in the surrounding environment. (*/zul)


Published Date : 19-Jul-2021

Resource Person : Dr Tuti Suryati

Keyword : Bromelin, Meat, IPB University Lecturer, Eid al-Adha, tips for tendering sacrificial meat