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Method for performing tenderization treatment on yak meat by using fresh ginger and kiwifruit compounding juice, and detection method of yak meat treated by the same

A technology of kiwi fruit and yak meat, which is applied in the fields of testing food, material inspection products, food science, etc., can solve problems such as inefficiency of scale, and achieve the effects of avoiding uneven distribution of protease, improving tenderness, and inhibiting lipid oxidation.

Active Publication Date: 2013-11-20
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, with the increase of market demand and the change of production methods of merchants, some yak slaughtering production lines have appeared one after another, some of which are quite large in scale, but the common problem is that there is no benefit to the scale

Method used

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  • Method for performing tenderization treatment on yak meat by using fresh ginger and kiwifruit compounding juice, and detection method of yak meat treated by the same
  • Method for performing tenderization treatment on yak meat by using fresh ginger and kiwifruit compounding juice, and detection method of yak meat treated by the same
  • Method for performing tenderization treatment on yak meat by using fresh ginger and kiwifruit compounding juice, and detection method of yak meat treated by the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Wash and peel the fresh ginger and kiwi, cut into pieces, add the same quality of double distilled water, and homogenize for 1-2 minutes. The homogenate is filtered with two layers of gauze, 8000-10000 r / min, and centrifuged at 4 ℃ for 20 minutes. Afterwards, take the supernatant, which is ginger raw juice (GE) and kiwifruit raw juice (KE), and store them in a refrigerator at 2-8 °C; Yak meat was injected with 0.10 mL GE + 0.30 mL KE + 9.60 mL ddH 2 O, that is, the final concentrations of ginger juice (GE) and kiwifruit juice (KE) in yak meat are 0.18% (V / W) and 0.13% (V / W), respectively, and after vacuum packaging, put them in 2~ The tenderized yak meat product can be obtained by storing at 8°C for 14-21 days.

Embodiment 2

[0046] Basically the same as Example 1, on this basis, inject 0.15 mL GE + 2.5 mL KE + 7.35 mL ddH per 100 g of yak meat 2 O, the final concentrations of the two in yak meat were 0.14% (V / W) + 2.3% (V / W), respectively, after vacuum packaging, stored at 2 °C for 14 days to obtain tenderized yak meat products.

Embodiment 3

[0048] Basically the same as Example 1, on this basis, inject 0.10 mL GE + 0.15 mL KE + 9.75 mL ddH per 100 g of yak meat 2 O, the final concentration of the two in yak meat is 0.091% (V / W) + 0.13% KE (V / W). After vacuum packaging, store at 8°C for 21 days to obtain the tenderized yak meat product.

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Abstract

The present invention relates to a method for performing a tenderization treatment on yak meat by using a fresh ginger and kiwifruit compounding juice, and a detection method of the yak meat treated by the method, and belongs to the technical field of food processing and detection. The method concretely comprises: 1) respectively and sequentially carrying out cleaning, peeling and block cutting on fresh ginger and fresh kiwifruit, respectively adding equal mass double distilled water, and sequentially carrying out homogenate and filtration, wherein the supernatants are the fresh ginger juice and the kiwifruit juice; 2) taking longest muscle on the back of a yak after slaughter 1-2 h, injecting the fresh ginger juice and kiwifruit juice compounding juice, carrying out vacuum package, and placing in an environment with a temperature of 2-8 DEG C to store for 14-21 days to obtain the tenderized yak meat product. Detection results of various physical and chemical indicators such as pH value, a thiobarbituric acid reactant, Warner-Bratzler shear force, meat color, cooking loss, and oxygen content in metmyoglobin show that: with the treatment method, tenderness of the yak meat can be effectively improved, and lipid oxidation of the yak meat can be effectively inhibited so as to significantly improve eating quality of the yak meat.

Description

technical field [0001] The invention relates to the technical field of food processing and detection, more specifically, the invention relates to a method for tenderizing yak meat with ginger and kiwi fruit compound juice and a detection method thereof. Background technique [0002] Tenderness is the most important sensory characteristic affecting consumers' acceptability of beef. Studies have shown that consumers are willing to pay a higher price for beef with guaranteed tenderness. Yak meat is not only the main food source for plateau herdsmen, but also known as the "crown of beef" because of its rich nutrition, delicious taste, high protein and low fat. The most important thing is that yak meat comes from the alpine grassland without any modern industrial pollution , is authentic green food. However, compared with the 2-3 years of cattle breeding, the yaks have been raised for too long (usually 4-5 years, some even up to 6 years), resulting in the taste of yak meat being...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314G01N33/12A23L13/40
Inventor 李璐聂远洋甘甜温文婷夏白雪孙群
Owner SICHUAN UNIV
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