English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

<p> The purpose of this study is to determine the optimum condition for the tenderization of beef by bromelain using Response Surface Methodology (RSM). Initially, bromelain powder was produced from pineapple crown of variety N36. Production of the bromelain powder involves several process steps such as extraction, purification, desalting and freeze drying. The cube size beef of round part was treated with bromelain at different pHs of beef, immersion temperatures, bromelain solution concentrations, and immersion times according to the experimental design which was recommended by RSM of MINITAB software version 15. Beef tenderness was then measured by Texture Analyser. The MINITAB software Version 15 was used to optimise the tenderisation of beef by bromelain. The determination coefficient R2 was 99.97% meaning that the experimental data were acceptable. It was found that beef could be optimize tenderised 89.907% at the optimum condition at pH of beef of 5.4, immersion temperature of60℃, bromelain solution concentration of 0.1682% and immersion time of 10 minutes. The verification value of beef ten-derisation at the feasible optimum condition which was determined by experiment was 89.571%. Since the difference between the veri- fication and predicted values was less than 5%, therefore, the optimum condition for the tenderisation of beef predicted by MINITAB software Version 15 could be accepted. </p

Optimisation of beef tenderisation treated with bromelain using response surface methodology (RSM)