Table 1. Effects of enzyme treatments on pH, cooking loss, drip loss, and Warner-Bratzler shear force (WBSF) of samples of beef M. pectoralis profundus from the brisket cut of Holstein steers

Items	Control	Bromelain (50 ppm)	Bromelain (50 ppm) + Papain (20 ppm)	Ginger extract (5%)	SE¹⁾	p-values
pH before injection	5.69	5.68	5.66	5.64	0.03	0.189
pH at 48 h after injection	5.70	5.80	5.74	5.73	0.03	0.067
Δ pH increment	0.01	0.12	0.08	0.09	0.06	0.086
Cooking loss (%)	33.9^b	39.1^a	37.5^ab	34.5^ab	1.66	0.035
96-h drip loss (%)	1.21	1.28	1.13	1.04	0.36	0.268
WBSF(N)	64.0^a	40.9^b	38.5^b	40.6^b	7.04	0.046