Method for tendering buffalo

A beef and tenderization technology, applied in the field of tenderized buffalo beef, can solve the problems of increased microorganisms, unfavorable moisture, freshness, and difficulty in controlling the tenderization end point, etc. effect of risk

Active Publication Date: 2013-07-24
GUANGXI ZHUANG AUTONOMOUS REGION BUFFALO INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the tenderization of livestock and poultry meat by exogenous enzymes is mainly done by soaking, and some injection methods are also used, but most of them are tenderized at high temperature for a short time. The tenderization temperature is mostly higher than 40°C, and some even reach 70°C. The lowest temperature is also 15°C to 20°C. It is difficult to control the end point of tenderization at higher temperature, and the tenderization process is not sealed and packaged. Higher temperature and open environment increase the risk of microbial contamination, which is not conducive to maintaining the moisture of meat. Freshness, etc., thus affecting the subsequent processing and storage of meat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for tenderizing buffalo meat, using hot buffalo meat as raw material, cutting it into meat samples of 2.5cm×2.5cm×3.0cm, using phosphate buffer solution with pH 8.0 to prepare enzyme solution, and the dosage of injected enzyme is: 10U / g buffalo meat, the injection volume is 0.04mL / g buffalo meat, after uniform injection, let it stand for 3 minutes, roll over for 2 minutes, wipe off the enzyme liquid discharged to the surface, seal it with polyethylene food plastic bags, and tenderize it in a refrigerator at 12 °C After 6 hours, heat in a 90°C water bath to a central temperature of 75°C, cool down, and measure the shear force. Compared with buffalo meat without enzyme injection treatment under the same conditions, its shear force was reduced by 48%.

Embodiment 2

[0024] A method for tenderizing buffalo meat, using hot buffalo meat as raw material, cutting it into meat samples of 3.0cm×3.0cm×4.0cm, using phosphate buffer solution with pH 7.0 to prepare enzyme solution, and the dosage of injected enzyme is: 40U / g buffalo meat, the injection volume is 0.06mL / g buffalo meat, after uniform injection, let it stand for 3 minutes, roll over for 2 minutes, wipe off the enzyme liquid discharged to the surface, seal it with polyvinylidene chloride food plastic bag, and store it at 10 ℃ Tenderize in the refrigerator for 8 hours. After tenderization, store at 2-4°C for 10 hours, heat in a 90°C water bath to a central temperature of 75°C, cool, and measure the shear force. Compared with buffalo meat without enzyme injection treatment under the same conditions, its shear force was reduced by 52%.

Embodiment 3

[0026] A method for tenderizing buffalo meat, using the pre-cooled fresh meat of buffalo as raw material, trimming it into a meat sample of 6.0cm×3.0cm×20.0cm, using a phosphate buffer solution of pH 6.5 to prepare an enzyme solution, and the dosage of the injected enzyme For: 80U / g buffalo meat, the injection volume is 0.08mL / g buffalo meat, after uniform injection, let it stand for 3 minutes, roll over for 2 minutes, drain the enzyme liquid discharged to the surface, seal it with polyethylene food plastic bag, and store it at 8°C Tenderize in the refrigerator for 7 hours, heat in a 90°C water bath to a central temperature of 75°C, cool, and measure the shear force. Compared with buffalo meat without enzyme injection treatment under the same conditions, its shear force was reduced by 58%.

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PUM

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Abstract

The invention relates to a method for tendering buffalo. The method comprises the following steps of: uniformly injecting exogenous enzyme liquid into buffalo according to an injection enzyme using amount of 10-80 U in 1g of buffalo and an injection volume of 0.01-0.08 mL in 1g of buffalo; standing for 3 minutes; rolling for 2 minutes; after leaching or wiping the enzyme liquid discharged to the surface, hermetically packaging with food plastic packaging bags made of polyethylene or polyvinylidene chloride; tendering for 6-8 hours under the environment of 6-12 DEG C; after tendering is finished, cooking and processing directly or storing under the condition of 0-4 DEG C for standby within 24-48 hours. According to the method, the tendering efficiency is high, the effect is obvious, and the shearing force of buffalo after being tendered is reduced by more than 45%. According to the method, influence on appearance of buffalo and product yield is slight, the freshness of the buffalo is well kept, safety and non-toxicity without bad flavor can be realized, the industrialized operability is high, and the method is suitable for tendering treatment of buffalo for cooking or deep processing.

Description

technical field [0001] The invention relates to the technical field of tenderizing meat products, in particular to a method for tenderizing buffalo meat. Background technique [0002] In the international market, the demand for buffalo meat continues to increase, and beef sausages, canned beef, and various buffalo milk products made of buffalo meat are very popular among consumers. At the same time, in some countries, the consumption of pork and common beef is decreasing due to religious beliefs, while the consumption of buffalo meat is increasing. However, due to the fact that the time for buffalo meat to be used as meat in my country is still very short, there are few researches on the feeding management and feed nutrition of buffalo used as beef cattle in my country, and the slaughtering method of buffalo is single, and the meat performance of common buffalo meat in the market is generally inferior. Poor, the main reason is that the tenderness is poor. To further promote...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L13/40
Inventor 李玲曾庆坤唐艳农皓如林波
Owner GUANGXI ZHUANG AUTONOMOUS REGION BUFFALO INST
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