Effects of different concentrations of pineapple core extract and maceration process on free-range chicken meat quality

The tenderisation effects of pineapple (Josephine variety) core extracts on the quality free-range chicken meat using different maceration concentrations (30%, 50%, and 100%) duration (15, 25, 35 min) were analysed. Texture profile analysis, colour, pH, bromelain content, microbiological analyses macerated samples assessed. Broiler breast with extract (100%, showed 86% reduction in hardness pH decreased from 5.87 to 4.99. has great potential as a tenderiser thus reduces agriculture by-product converts it into natural food ingredients.