Abstract
This study was conducted to examine the effect of immersing time in pineapple juice on physical and chemical properties of Japanese shorthorn beef. Drip loss, cooking loss, total loss, L* value, a* value, b* value, and texture profiles of samples of M. adductor from Japanese shorthorn steers were analyzed after 0, 6, 12, 18, 24, and 30 h of immersing. Both maximum load and load of guminess of surface of samples significantly decreased after 12 h of immersing. On the other hand, cohesiveness of surface of samples significantly decreased after 18 h of immersing. The cooking loss and total loss of samples significantly increased after 6 h of immersing. The a* and b* values of samples before cooking were significantly decreased after 6 h of immersing. However, the L* and a* values of samples after cooking were not significantly affected by immersing.
