Pelvis hanging type cooking method capable of improving beef tenderness

Abstract

The invention relates to a pelvis hanging type cooking method capable of improving beef tenderness. The method comprises the following steps of: hanging cattle by stabbing the obturator of cattle pelvis by a hook immediately after the cattle is slaughtered, and cooking the cattle in a cooking workshop for 14 days, wherein the cooking temperature is 0-4 DEG C, the air speed is 0.5m / s and the relative air humidity is 90%. The pelvis hanging procedure aims to restrict the contraction of muscles during a carcass rigidity process by the stretching effect of self weight of carcasses so as to increase the sarcomere length and reduce the diameter of muscle fibers, thus playing an important role in improving beef tenderness and reducing the loss of beef juice. The beef sirloin cooked by the method is characterized that the sarcomere length increases by 32%, the shear force is reduced by 12%, the tenderness of the beef sirloin hung and cooked for 14 days is better than that of sirloin obtained from tendon hung and cooked for 21 days, and the juice loss is reduced by 22.5%.

Description

(1) Technical field [0001] The invention relates to a pelvic bone hanging ripening method for improving the tenderness of beef, which belongs to the field of slaughtering. (2) Background technology [0002] The eating quality of beef mainly includes tenderness, flavor, juiciness, etc., among which tenderness is the most important. In the consumption process of Western food (such as steak), beef tenderness is the decisive factor for consumers' satisfaction with product quality. The survey shows that consumers are willing to pay high prices to buy beef with good tenderness. There are many factors that affect the tenderness of beef, including: breed, month age, gender, feeding method, electrical stimulation, cooling method, etc. In order to improve the tenderness of beef, most companies usually adopt a long-term maturation method. American beef production companies need to mature for 21 days to meet the requirements. This method takes a long time and consumes a lot of energy, ...

AI Technical Summary

Problems solved by technology

At present, the Achilles tendon hanging method is used in the cooling and maturation process of beef cattle after slaughter, that is, the S-shaped hook is used to hang the carcass at the Achilles tendon of the hind leg for cooling and maturation. However, this method of hanging and maturing is not conducive to improving the back, tenderness of loin meat

Images