Method for improving color and tenderness of DFD (dark firm dry) meat

A color and tenderness technology, which is applied to the functions of food ingredients, food ingredients as color, food science, etc., can solve the problem of not completely inhibiting DFD meat, improve color and tenderness, prevent excessive oxidation, and increase protein The effect of content

Active Publication Date: 2018-10-12
余群力
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the adoption of relevant preventive measures has not completely inhibited the production of DFD meat, nor can it fundamentally solve the effect of improving muscle quality when DFD meat has already been produced.

Method used

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  • Method for improving color and tenderness of DFD (dark firm dry) meat
  • Method for improving color and tenderness of DFD (dark firm dry) meat
  • Method for improving color and tenderness of DFD (dark firm dry) meat

Examples

Experimental program
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Effect test

Embodiment 1

[0031] The method for improving the color and luster and tenderness of DFD meat comprises the following steps:

[0032] Step 1. Dissolving the flax protein isolate into an acidulant to make a film, wherein the acidulant is mainly composed of sodium chloride, potassium lactate, rosemary extract, glucono-δ-lactone, purified water, and lactic acid The resulting mixture;

[0033] Step 2: Wrap the DFD meat with a film and refrigerate. The DFD meat is beef meat with pH=5.80, the thickness of the meat is 6cm, the refrigeration temperature is 4°C, and the refrigeration time is 72h;

[0034] The preparation method of the acidulant in step 1 is as follows in parts by weight: 0.2 parts of sodium chloride, 2 parts of potassium lactate, 0.1 part of rosemary extract, and 0.3 part of glucono-δ-lactone and stir evenly to obtain a mixture , adding a mass fraction of 0.3% lactic acid aqueous solution to adjust the pH value of the mixture to 4, then adding purified water to make the overall mas...

Embodiment 2

[0041] The method for improving the color and luster and tenderness of DFD meat comprises the following steps:

[0042] Step 1. Dissolving the flax protein isolate into an acidulant to make a film, wherein the acidulant is mainly composed of sodium chloride, potassium lactate, rosemary extract, glucono-δ-lactone, purified water, and lactic acid The resulting mixture;

[0043] Step 2: Wrap the DFD meat with a film and refrigerate. The DFD meat is beef meat, and the pH=6.80 meat thickness is 9cm, the refrigeration temperature is 4°C, and the refrigeration time is 72h;

[0044] The preparation method of the acidulant in step 1 is as follows in parts by weight: 0.4 part of sodium chloride, 3 parts of potassium lactate, 0.3 part of rosemary extract, and 0.5 part of glucono-δ-lactone and stir evenly to obtain the mixture , adding a mass fraction of 0.45% lactic acid aqueous solution to adjust the pH value of the mixture to 5, then adding purified water to make the overall mass 100 pa...

Embodiment 3

[0051] The method for improving the color and luster and tenderness of DFD meat comprises the following steps:

[0052] Step 1. Dissolving the flax protein isolate into an acidulant to make a film, wherein the acidulant is mainly composed of sodium chloride, potassium lactate, rosemary extract, glucono-δ-lactone, purified water, and lactic acid The resulting mixture;

[0053] Step 2: Wrap the DFD meat with a film and refrigerate. The DFD meat is a beef block, and the pH=6.40. The thickness of the meat block is 7.5cm.

[0054] The preparation method of the acidulant in step 1 is as follows in parts by weight: 0.3 part of sodium chloride, 2.5 parts of potassium lactate, 0.2 part of rosemary extract, and 0.35 part of glucono-δ-lactone and stir evenly to obtain the mixture , adding a mass fraction of 0.4% lactic acid aqueous solution to adjust the pH value of the mixture to 4.5, then adding purified water to make the overall mass 100 parts, stirring evenly, the overall mass is th...

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PUM

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Abstract

The invention discloses a method for improving color and tenderness of DFD (dark firm dry) meat. The method comprises the steps as follows: step 1, dissolving flax protein isolate in an acidifier to prepare a film, wherein the acidifier is a mixed solution mainly prepared from sodium chloride, potassium lactate, a rosemary extract, gluconic acid-delta-lactone, purified water and lactic acid; and step 2, wrapping DFD meat with the film and performing cold storage. The method has the benefits that too fast and excessive acidification of beef blocks can be prevented, and the color and tendernessof the beef blocks can be improved.

Description

technical field [0001] The invention relates to the field of beef quality. More specifically, the present invention relates to a method for improving the color and tenderness of DFD meat. Background technique [0002] After the carcass is slaughtered, the supply of oxygen is interrupted, and intramuscular glycogen is converted to lactic acid by anaerobic glycolysis. As the acid continues to accumulate, the muscle pH continues to drop until the activity of glycolytic enzymes is inhibited, at which point the pH reaches the limit pH. The threshold pH is mainly determined by the muscle glycogen level at slaughter. The pH value of freshly slaughtered muscle decreased from 7.0 to 7.4, and the limit pH reached 5.4 to 5.8 within 24 to 48 hours after slaughter. However, if the glycogen level is insufficient at slaughter, the post-mortem lactic acid formation is limited, and the limit pH value will be higher than 5.8. At this time, DFD (Dark Firm Dry) meat is produced, also known a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/40
CPCA23V2002/00A23L13/42A23L13/426A23L13/428A23L13/72A23V2200/04A23V2200/20
Inventor 余群力韩玲张佳莹才智林梁马君义曹晖韩明山张文华
Owner 余群力
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