Method for quickly maturing beef

A mature beef technology, applied in the field of slaughter, can solve problems such as unsatisfactory, accelerated beef maturation, and hidden dangers to the personal safety of operators, and achieve the effects of short stimulation time, increased enterprise benefits, and reduced slaughter time

Inactive Publication Date: 2012-05-02
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the electrical stimulation effect of most enterprises is not ideal. Unreasonable stimulation parameters can not only accelerate the maturation of beef and improv

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0012] Example 1

[0013] The carcass was stimulated with a voltage of 42V, a current of 0.7A, and a frequency of 50Hz within 5 minutes after the cattle were slaughtered. The stimulation time was 40S. The other electrode is connected to the neck of the cow, forming a closed circuit that allows current to flow through the entire carcass).

[0014] Experimental results:

[0015] After electrical stimulation of the carcass (voltage 42V, current 0.7A, frequency 50Hz), the 14-day maturation time was shortened to 7 days, and the tenderness and consistency of beef were improved. After 7 days of maturation at 0-4°C, the tenderness of electrically stimulated conventional cooling and fast cooling beef increased by 38% and 42%, respectively, while the tenderness of non-electrically stimulated conventional cooling and fast cooling beef was only increased by 21% and 24%.

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Abstract

The invention relates to a method for quickly maturing beef. Animal carcasses are electrically stimulated by 42-90 V voltage, 0.7 A current and 16-50 Hz frequency for 20-60 s within 5 min after the animals are killed. After the animal carcasses are electrically stimulated, the mature time can be shortened from 14 days to 7 days, the tenderness and the tenderness consistency of beef are increased, and the color of the beef is improved. 7 days after the beef is matured at 0-4 DEG C, the tenderness of ordinarily cooled beef and that of quickly cooled beef are respectively increased by 38% and 42% through electrical stimulation, and tenderness of ordinarily cooled beef and that of quickly cooled beef are only increased by 21% and 24% without electrical stimulation. The method provided by the invention can quicken the maturing speed of beef, high grade beef is provided for consumers, and enterprise benefits are increased.

Description

(1) Technical field [0001] The invention relates to a method for rapid maturation of beef, which belongs to the field of slaughtering. (2) Background technology [0002] At present, most of the products in my country's beef consumption market are low-end products with low tenderness and poor consistency, which cannot meet consumers' requirements for high-quality beef. Most enterprises now use a long-term and mature method to improve product tenderness, but this method takes a long time and consumes a lot of energy, which affects corporate profits and reduces corporate competitiveness. Some enterprises use rapid cooling to improve production efficiency, but this leads to poorer product tenderness and tenderness consistency, darker color, and affects product sales. Therefore, the technology to improve product quality after slaughter becomes the key. [0003] At present, the electrical stimulation voltage, current and frequency parameters used in enterprises are very wide. The...

Claims

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Application Information

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IPC IPC(8): A22C17/00
Inventor 罗欣毛衍伟张一敏梁荣蓉
Owner SHANDONG AGRICULTURAL UNIVERSITY
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