Abstract: Several factors can influence meat tenderness being race, age, sex, feeding, post-mortem and cut. One of the ways for meat softening is the use of bromelain, which is found in vegetables of the family bromeliaceae, such as pineapple, the enzyme bromelain hydrolyzes the structural components of meat. This study aims to develop a bromelain-based meat softener, evaluating the modifications. The tests were carried out in the laboratory of SENAI/Toledo Technology College. The processed pineapples, shell, stem, crown and pulp, weighed in 25g, 50g and 75g, beaten in 100ml of water, sieved (0.5mm), the bovine silverside in immersed cubes (25%, 50%, 75%), 30 minutes and baked at 200°C with standard sample up to 72°C internally and sliced (1x 1x 2cm). The texture analyzed in a texturometer (TA.HD Plus texture analyzer), by shearing with Warner Bratzler blade, at a speed of 5 mm/second with a load of 100kg, expressed in kilogram-force (kgf), and applied ANOVA. With the approval of the ethics committee, sensory analysis was applied by 50 untrained judges, paired comparison, differentiating softer at the significance level of p <0.005. The results for texture samples, respectively, standard (6.03ᵃ), 25% (4.75ᵃ), 50% (3.31ᵇ), 75% (3.36ᵇ), with 50% difference from the standard sample, which demonstrates the action of bromelain. We decided to formulate 50% of the crown by viability and 75% did not differ statistically due to specificity and enzymatic saturation. For sensory analysis, we obtained 72% accuracy, 28% errors. It is concluded that to modify the texture of cuts of meat, a natural alternative is the use of pineapple, mainly the crown, proposing the reduction of the consumption of industrialized softeners, an alternative can be the use of the extraction of the enzyme.