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bromelains Enzymes in the pineapple and related plants of the family Bromelidaceae, which hydrolyse proteins. They are available as by‐products from commercial pineapple production, usually from the stems, and are used to tenderize meat, to treat sausage casings, and to chill‐proof beer (see haze). Similar enzymes are found in figs (ficin) and pawpaw (papain).