Method for quickly aging and tenderizing beef
A mature, beef technology, applied in the preservation of meat/fish by radiation/electrical treatment, food preparation, food science, etc., can solve problems such as difficulty in diffusion, inability to fully exert the decomposition effect of myofibrillar protein, influence of tenderization effect, etc. , to achieve the effect of improving tenderness, shortening natural maturation time and long shelf life
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Embodiment 1
[0037] A. Selection and slaughter of cattle to be slaughtered
[0038] Selected 3-4 year old yaks under healthy and disease-free natural grazing conditions in Hezuo City, Gannan Prefecture, fasted for 12 hours and cut off water for 2 hours before slaughtering, concentrated in the meat processing workshop of Hezuo City Beef and Mutton Slaughtering Plant, and slaughtered according to "GB / T 19477 Cattle Slaughter "Operational Regulations" for slaughter and inspection.
[0039] B. Carcass Segmentation
[0040] Within 30 minutes after slaughter, the carcass shall be deboned according to the requirements of "GB / T 17238 Fresh and Frozen Cutting Beef" and cut according to the parts. The temperature of the cutting room is between 12°C and 15°C, and the sarcolemma on the surface of the cut meat is intact without impurities.
[0041] C. Preparation of Viable Pancreas Serum
[0042] ①Pancreas selection and arrangement
[0043] The healthy and fresh yak pancreas of the day is picked on...
Embodiment 2
[0066] A. Selective slaughter of cattle for slaughter
[0067] Choose healthy and disease-free 1.5-year-old western offal cattle in Tianzhu Tibetan Autonomous County, fast for 12 hours before slaughter, and cut off water for 2 hours. In the meat processing workshop of Gansu Tianrun Food Co., Ltd., according to "GB / T 19477 Cattle Slaughter Operation Procedures" Slaughter and inspection.
[0068] B. Carcass Segmentation
[0069] Within 40 minutes after slaughter, the carcass is deboned and divided according to the parts according to the requirements of "GB / T 17238 Fresh and Frozen Cut Beef". The temperature of the cutting workshop is between 15°C and 17°C, and the sarcolemma on the surface of the cut meat is intact without impurities.
[0070] C. Preparation of Viable Pancreas Serum
[0071] ①Pancreas selection and arrangement
[0072] The day before the slaughter, pick the pancreas of healthy and fresh yellow cattle on the day, remove the surface impurities, wash it with wa...
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Abstract
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