Bromelain is a cysteine protease found in the stem and fruit of Ananas comosus (pineapple) and enables breakdown of serum and muscle proteins. It is being considered as a potential enzyme in the food industry for the purpose of meat tenderization. Structure prediction of stem bromelain of pineapple along with in silico modifications provides a new area of enzyme for industrial application. The stabilization of enzyme with glycosylation is an approach of stabilizing the enzyme at industrial high temperature conditions. The present studies on modeling of cysteine protease family enzyme has given an outline for its role as a meat tenderizer, showing the importance of oligosaccharide moiety as well as the various molecular structure of the binding cavity, to attain an active conformation.