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A technology for regulating the maturity of mutton

A mature and mutton technology, applied in the direction of freezing/cooling to preserve meat/fish, etc., can solve the problems of reducing meat quality, difficult enzyme diffusion, and high equipment requirements, so as to improve the economic benefits of enterprises, delay the maturity of mutton, and extend the shelf life Effect

Active Publication Date: 2017-09-15
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The enzyme tenderization method uses the decomposition of some proteases to destroy the muscle structure, but it is difficult for the enzyme to diffuse in the muscle tissue, and it is difficult to fully exert the decomposition effect on the myofibrillar protein
There are no uniform regulations on the parameters of voltage, current and frequency used in the electrical stimulation method. Unreasonable stimulation parameters will not only fail to improve the tenderness of meat, but also reduce the quality of meat, and excessive stimulation voltage will threaten the personal safety of operators.
The color of meat after high-pressure tenderization is pale, which cannot arouse consumers' desire to buy. At the same time, the requirements for equipment are also very high, which is not conducive to popularization and use.

Method used

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  • A technology for regulating the maturity of mutton
  • A technology for regulating the maturity of mutton
  • A technology for regulating the maturity of mutton

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] 1) Remove the longissimus dorsi muscles on both sides of the sheep carcass about 0.5 hours after slaughter, quickly remove the visible fat and fascia on the surface, and divide it into meat pieces of the same size;

[0044] 2) Use the filter paper sterilized by ultraviolet light to absorb the moisture on the surface of the meat, and use food-grade plastic wrap to wrap the meat uniformly;

[0045] 3) Place the meat pieces neatly at 0°C to cool down to a central temperature of 10-15°C, and then quickly cool down to a central temperature of 4°C at -18°C;

[0046] 4) Move the meat pieces to a refrigerated (2-6°C) environment for maturation, and take samples regularly for index determination.

Embodiment 2

[0048] 1) Remove the longissimus dorsi muscles on both sides of the sheep carcass about 0.5 hours after slaughter, quickly remove the visible fat and fascia on the surface, and divide it into meat pieces of the same size;

[0049] 2) Use the filter paper sterilized by ultraviolet light to absorb the moisture on the surface of the meat, and use food-grade plastic wrap to wrap the meat uniformly;

[0050] 3) Place the meat pieces neatly at 0°C and cool down to the center of the meat pieces at 10-15°C, and then rapidly cool them at -18°C until the center temperature of the meat pieces is 0°C;

[0051] 4) Move the meat pieces to an ice temperature (-1 to -2°C) environment for maturation, and take samples regularly for index determination.

Embodiment 3

[0053] 1) Remove the longissimus dorsi muscles on both sides of the sheep carcass about 0.5 hours after slaughter, quickly remove the visible fat and fascia on the surface, and divide it into meat pieces of the same size;

[0054] 2) Use the filter paper sterilized by ultraviolet light to absorb the moisture on the surface of the meat, and use food-grade plastic wrap to wrap the meat uniformly;

[0055] 3) Place the meat pieces neatly at 0°C and cool down until the center temperature of the meat pieces is 10-15°C, then place the meat pieces neatly at -18°C for rapid cooling until the center temperature of the meat pieces is 0°C ;

[0056] 4) Move the meat pieces to an ice temperature (-1~-2°C) environment, and then move them to a refrigerated environment for maturity after 3 days, and take samples regularly for index determination.

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Abstract

The invention relates to a mutton maturation control technology. After the mutton is slaughtered, the central temperature of the mutton is lowered to 0 DEG C through a gradual cooling method, and the mutton is matured under the condition of ice temperature or ice temperature and then refrigerated after being packaged. The mutton produced according to the method is more delicious than traditional refrigerated mutton, and better retains the nutrients in the muscle, which not only prolongs the shelf life of the mutton, but also improves the economic benefits of the enterprise.

Description

technical field [0001] The invention relates to a mutton ripening control technology, which belongs to the technical field of slaughtering and processing of livestock and poultry. Background technique [0002] Ice temperature refers to the temperature range from 0°C to the initial freezing point of meat products, and the initial freezing point of most foods is between -0.5°C and -2.8°C. The ice temperature environment can keep the physiological activity of fresh food at a minimum, and can also ensure its normal metabolism, inhibit the growth of microorganisms, and prevent freezing damage. [0003] After slaughtering animals, the meat must go through a ripening process before it can be transformed into real edible meat. Meat processing companies usually complete this tenderization process in a 4°C deacidification warehouse. The meat that has not been matured is rough and hard, and it is not easy to cook , poor water retention, lack of flavor, does not have the characteristic...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/06
Inventor 张德权李培迪陈丽李欣李仲文高星王振宇高远
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI