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Method for cooking and tenderizing beef

A mature and tenderization technology, applied in slaughtering accessories, electrical stimulation of carcass, slaughtering, etc., can solve the problems of muscle loss of bone binding, affect the tenderness of cut meat, reduce beef quality, etc., and achieve beef shear force The effect of reducing the value, reducing the deboning time, and advancing the freezing time

Inactive Publication Date: 2014-05-07
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, long-term practice has proved that this method is easy to cause the muscle to lose the binding effect of the bone. In addition, the contact area between the muscle and the air increases. If the ambient temperature is low, the muscle is more likely to undergo cold contraction, causing the length of the sarcomere to shorten, which seriously affects the tenderness of the cut meat. degree, reducing the quality of beef

Method used

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  • Method for cooking and tenderizing beef
  • Method for cooking and tenderizing beef
  • Method for cooking and tenderizing beef

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A. Select 10 uncastrated 24-month-old Guangxi local small yellow cattle, each weighing about 250kg, rest and shower before slaughter;

[0020] B. Electrical stimulation: After the cattle are slaughtered, hang the cattle for 10 minutes and then clamp the two nostrils of the cattle with the electric stimulation clamps of the electric stimulation instrument, and connect the other end to the conductive beam hanging the carcass to maintain the closed circuit formed by the carcass and the electric stimulation instrument. Stimulate the cattle carcass with smooth flow, the stimulation pulse voltage is 15V, the current is 0.3A, and the stimulation time is 15s. After the stimulation, routine treatments such as removing the head, viscera, cleaning, and splitting in half are carried out;

[0021] C. Deboning: remove the femur, ischium, lumbar vertebrae, thoracic vertebrae, ribs, scapula and other main bones from the rear to the front of the carcass, and keep 1-3 ribs.

[0022] D. R...

Embodiment 2

[0029] A. Select 20 uncastrated 24-month-old Xianan cattle, each weighing about 750kg, rest and shower before slaughter;

[0030] B. Electric stimulation: After the cattle are slaughtered, hang them for 5 minutes and then clamp the two nostrils of the cattle with the electric stimulation forceps of the electric stimulation instrument, and connect the other end to the conductive beam that hangs the carcass to maintain the closed circuit formed by the carcass and the electric stimulation instrument. Unobstructed to stimulate the carcass of cattle, the stimulation pulse voltage is 20V, the current is 0.25A, and the stimulation time is 25s. After the stimulation, routine treatments such as removing the head, viscera, cleaning, and splitting in half are carried out;

[0031] C. Deboning: remove the femur, ischium, lumbar vertebrae, thoracic vertebrae, ribs, scapula and other main bones from the rear to the front of the carcass, and keep 2-4 ribs.

[0032] D. Ripening: After debonin...

Embodiment 3

[0039] A. Select 10 uncastrated 24-month-old Yunnan BMY cattle, each weighing about 300kg, rest and shower before slaughter;

[0040] B. Electrical stimulation: After the cattle are slaughtered, hang them for 8 minutes and then clamp the two nostrils of the cattle with the electric stimulation forceps of the electric stimulation instrument, and connect the other end to the conductive beam that hangs the carcass to maintain the closed circuit formed by the carcass and the electric stimulation instrument. Stimulate the cattle carcass with smooth flow, the stimulation pulse voltage is 30V, the current is 0.5A, and the stimulation time is 40s. After the stimulation, routine treatments such as removing the head, viscera, cleaning, and splitting in half are carried out;

[0041] C. Deboning: Remove the main bones such as the femur, ischium, lumbar vertebrae, thoracic vertebrae, ribs, and scapula from the rear to the front of the carcass, and keep 3-5 ribs.

[0042] D. Ripening: Afte...

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Abstract

The invention relates to a method for cooking and tenderizing beef, and belongs to the field of slaughtering. The method comprises the following steps: selecting a cow suitable for being slaughtered, breeding only with water before slaughtering, and showering; electrically stimulating; deboning; finally cooking. Compared with a conventional tenderizing method, in the method disclosed by the invention, the deboning time can be effectively shortened, the beef cooking time can be shortened, the beef shear force can be remarkably reduced, the energy consumption can be reduced, and the production efficiency of enterprises can be improved.

Description

technical field [0001] The invention relates to a beef tenderization method, in particular to a deboning and hanging maturation method for reducing the shear force value of beef. kind. Background technique [0002] Tenderness is one of the most important eating qualities for beef consumers, which largely determines people's preference for beef. The shear force value reflects the tenderness of meat, which is an objective indicator commonly used to reflect the tenderness at home and abroad. The larger the shear force value, the older the meat, and the smaller the shear force value, the tenderer the meat; There are many factors, such as the breed of cattle, age in months, post-mortem maturation method, cooling method, deboning method, electrical stimulation, etc. [0003] At present, large-scale cattle slaughtering enterprises mostly adopt the method of deboning after cooling and discharging acid, that is, the cold deboning process. This method takes a long time to debone, ha...

Claims

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Application Information

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IPC IPC(8): A23L1/318A22B3/06A23L13/70
CPCA22B5/0035A22B5/0088A23L13/70
Inventor 彭增起崔保威
Owner NANJING AGRICULTURAL UNIVERSITY