Potencial uso de abacaxi e da técnica sous-vide no amaciamento de músculo dianteiro bovino

The present study aimed to evaluate the effect of pineapple juice and peel, associated with the sous-vide technique, on the tenderization of bovine forequarter muscle. Three formulations (F1, F2, and F3) were prepared and designated, respectively, as the control formulation, formulation with pineapple juice, and formulation with pineapple peel juice. Each formulation comprised two samples, which were subjected to thermal treatment in a conventional oven (FC) and to sous-vide cooking (SV). Physicochemical, microbiological, and sensory evaluations were performed on the samples. Physicochemical analyses of the formulations showed no significant differences in pH, color, water activity, or cooking loss (p>0.05). However, shear force was significantly lower (p<0.05) in samples treated with pineapple juice (23.62 ± 3.62) and pineapple peel juice (27.91 ± 4.37). The thermal treatments applied to the samples showed no significant differences (p>0.05) in pH and color (p>0.05); however, water activity, cooking loss, and shear force exhibited significant differences among the samples (p<0.05). It is concluded that the application of pineapple, in association with sous-vide cooking, significantly contributes to improving the tenderness of bovine forequarter muscle. Keywords: Beef forequarter muscle. Pineapple. Sous-vide. Sensory analysis. Innovation.