Method for improving meat quality

A technology for meat quality and beef, applied in the field of improving meat quality, can solve problems such as affecting the processing performance of beef and the acceptance of beef and its products, limiting beef production and consumption, and being difficult to chew, etc., to reduce losses, overcome transitional losses, and retain water. Sex-enhancing effects

Inactive Publication Date: 2009-05-27
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] Beef is a high-quality edible meat with high protein and low fat, rich in protein, iron, calcium, VA, V B1 , V B2 , carnitine, etc., but because the fiber is thicker, it is not easy to chew, and the tenderness greatly affects the processing performance of beef and the acceptance of beef and its products by consumers, which greatly limits the production and consumption of beef

Method used

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  • Method for improving meat quality
  • Method for improving meat quality
  • Method for improving meat quality

Examples

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Embodiment 1

[0014] A method for improving meat quality, comprising the following steps:

[0015] (1) Raw material processing: Remove the tendons from the fresh beef, cut the fat along the muscle fiber direction, and cut into 100g. The specifications are 6-7cm in length, 4-5cm in width, and 2-3cm in thickness.

[0016] (2) Pepsin tenderization: absorb 0.6mg / g pepsin (600mg of pepsin to 50mL) 5mL with a syringe, inject in different parts of the meat, try to make it evenly distributed in every part of the meat, and then Roll and knead for 10 minutes, keep warm at 40°C for 10 minutes, so that the enzyme can fully react. The purpose is to make the enzyme fully act on the meat to achieve the desired tenderizing effect.

[0017] (3) TG enzyme cross-linking: use a syringe to absorb 4.2mL of TG enzyme solution (weigh 7g of TG enzyme, and make it to 50mL), and inject it in different parts of the meat. 0.75%. Then roll and knead for 20 minutes to promote the TG enzyme to penetrate evenly, and kee...

Embodiment 2

[0023] (1) Raw material processing: remove the tendons from the cold-processed beef, cut the fat along the muscle fiber direction, and cut into 100g. The specifications are 6-7cm in length, 4-5cm in width, and 2-3cm in thickness.

[0024] (2) Pepsin tenderization: use a syringe to draw 5mL of pepsin solution 0.6mg / g (take 600mg of pepsin and dilute it to 50mL), inject it in different parts of the meat, and try to make it evenly distributed in every part of the meat, Roll and knead for 10 minutes, and keep warm at 40°C for 10 minutes to fully react the enzyme.

[0025] (3) TG enzyme cross-linking: use a syringe to absorb 4.2mL of TG enzyme solution (weigh 7g of TG enzyme, and make it to 50mL), and inject it in different parts of the meat. 0.75%. Roll and knead for 10 minutes, and keep warm at 40°C for 90 minutes, so that the enzyme can be fully used in the meat and fully reacted.

[0026]The control raw beef sample and the enzyme-treated sample were mashed by a tissue grinder...

Embodiment 3

[0028] (1) Raw material processing: Remove the tendons from the fresh beef, cut the fat along the muscle fiber direction, and cut into 100g. The specifications are 6-7cm in length, 4-5cm in width, and 2-3cm in thickness.

[0029] (2) Pepsin tenderization: use a syringe to draw 5mL of pepsin solution 0.6mg / g (take 600mg of pepsin and dilute it to 50mL), inject it in different parts of the meat, and try to make it evenly distributed in every part of the meat, Tumble and knead at room temperature for 20 minutes, and keep warm at 40°C for 10 minutes to fully react the enzyme.

[0030] (3) TG enzyme cross-linking: use a syringe to absorb 4.2mL of TG enzyme solution (weigh 7g of TG enzyme, and make it to 50mL), and inject it in different parts of the meat. 0.75%. Carry out tumbling at room temperature for 10 minutes, and keep warm at 40°C for 180 minutes, so that the enzyme can be fully used in the meat and fully reacted.

[0031] (4) Heat and cook the enzyme-treated beef for 1 ho...

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Abstract

The invention discloses a method for improving meat quality, comprising the following steps: (1) raw material processing: beef is used as raw material; and external fat, tendons and dirt are removed, and then the beef is trimmed and divided into regular beef blocks according to different parts; (2) pepsin tenderization: 0.6mg/g of pepsin liquor is injected to different parts of the divided beef material; the beef material is rolled and rubbed for 10 to 20 minutes; and the beef material is preserved at the temperature of 40 DEG C for 10 minutes; and (3) TG enzyme cross linking: 4.2 mL of TG enzyme liquor is drawn by an injector and injected at different parts of the meat; the add concentration of the TG enzyme is 7Mu/g; the addition amount of NaCl is 0.75 percent of the beef; and then the beef is rolled and rubbed for 10 to 20 minutes, and the beef is preserved at the temperature of 40 to 55 DEG C for 90 to 180 minutes. The method can improve the nutritional performance, the mouth feel and the appearance formability of the beef.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a method for improving meat quality. Background technique [0002] Beef is a high-quality edible meat with high protein and low fat, rich in protein, iron, calcium, VA, V B1 , V B2 , carnitine, etc., but because the fiber is thicker, it is not easy to chew, and the tenderness greatly affects the processing performance of beef and the acceptance of beef and its products by consumers, which greatly limits the production and consumption of beef. The main factor affecting the tenderness and tenderization effect of meat products is the connective tissue between muscles and the content of collagen protein in it, and the principle of protease tenderizing meat is to degrade muscle fiber protein, collagen protein, actomyosin and elastin in muscle into Amino acids or polypeptides, by hydrolyzing the peptide bonds in proteins, obtain small peptides or free amino acids with specif...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L13/40
Inventor 朱秋劲邓丽
Owner GUIZHOU UNIV
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