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The steaks from the silverside cut (2 \u00b1 0.5 cm thickness and weight 270 \u00b1 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\u201320 mg tyrosine, 100 g\u22121 meat, and 0\u201324 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 \u00b0C, 15 min), stabilized (4 \u00b0C, 24 h), and measured for cooking loss, pH, color, hardness, and histology. Marinades (12\u201324 h) and bromelain concentration (10\u201320 mg tyrosine.100 g\u22121 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 cuts.<\/jats:p>","DOI":"10.3390\/foods9121752","type":"journal-article","created":{"date-parts":[[2020,11,26]],"date-time":"2020-11-26T22:00:33Z","timestamp":1606428033000},"page":"1752","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":21,"title":["Optimization of the Effect of Pineapple By-Products Enhanced in Bromelain by Hydrostatic Pressure on the Texture and Overall Quality of Silverside Beef Cut"],"prefix":"10.3390","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5177-6878","authenticated-orcid":false,"given":"Diana I.","family":"Santos","sequence":"first","affiliation":[{"name":"LEAF, Linking Landscape, Environment, Agriculture and Food, School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8388-0511","authenticated-orcid":false,"given":"Maria Jo\u00e3o","family":"Fraqueza","sequence":"additional","affiliation":[{"name":"CIISA, Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Av. da Universidade T\u00e9cnica, P\u00f3lo Universit\u00e1rio, Alto da Ajuda, 1300-477 Lisbon, Portugal"}]},{"given":"Hugo","family":"Pissarra","sequence":"additional","affiliation":[{"name":"CIISA, Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Av. da Universidade T\u00e9cnica, P\u00f3lo Universit\u00e1rio, Alto da Ajuda, 1300-477 Lisbon, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5536-6056","authenticated-orcid":false,"given":"Jorge A.","family":"Saraiva","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3593-8878","authenticated-orcid":false,"given":"Ant\u00f3nio A.","family":"Vicente","sequence":"additional","affiliation":[{"name":"CEB, Centro de Engenharia Biol\u00f3gica, Departamento de Engenharia Biol\u00f3gica, Universidade de Minho, Campus de Gualtar, 4710\u2013057 Braga, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0558-8715","authenticated-orcid":false,"given":"Margarida","family":"Mold\u00e3o-Martins","sequence":"additional","affiliation":[{"name":"LEAF, Linking Landscape, Environment, Agriculture and Food, School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2020,11,26]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"4896","DOI":"10.1016\/j.biortech.2007.09.038","article-title":"Use of reverse micellar systems for the extraction and purification of bromelain from pineapple wastes","volume":"99","author":"Sumana","year":"2008","journal-title":"Bioresour. 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