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A Method for Accelerating Post-mortem Maturity of Beef Cattle

A mature and beef cattle technology, applied in the direction of processing meat, slaughtering, meat processing equipment, etc., can solve the problems of increasing production costs, waste of energy and resources, etc.

Active Publication Date: 2021-07-16
INST OF ANIMAL SCI OF CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, prolonging the maturity time will greatly increase the production cost of the enterprise, resulting in a waste of energy and resources

Method used

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  • A Method for Accelerating Post-mortem Maturity of Beef Cattle

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Experimental program
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Effect test

Embodiment 1

[0027] 1. Materials and methods

[0028] 1.1 Test material

[0029] Beef samples were taken from the Yixin Cattle and Sheep Breeding Professional Cooperative in Yining County, Xinjiang.

[0030] Six 30-month-old Xinjiang brown bulls (living mass: (566±32) kg) were selected. After slaughtering and division, the right half carcass was matured by ordinary Achilles tendon hanging method, and the left half carcass was matured by neck and arm restraint hanging method. That is, a radial tension of 30KG is applied to the junction of the distal forearm of the cow and the first and second cervical vertebrae of the cow, and the longissimus dorsi muscle samples are taken respectively at 1 hour and 72 hours after slaughter, and the samples are processed and stored according to the detection requirements of various specific indicators.

[0031] Test reagents: Potassium chloride, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, magnesium chloride, sodium azide, ethylene glyco...

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Abstract

The invention discloses a method for accelerating post-mortem maturation of beef cattle. The method includes the following steps: using the Achilles tendon suspension-neck arm restraint method to mature the beef, thereby improving the quality of the beef; Hang the half-carcass of the cow, and then apply a radial pulling force between the far end of the forearm and the neck of the cow; the size of the radial pulling force is 10-50KG; the beef quality refers to the tenderness of the beef. The invention can inhibit the contraction of the longissimus dorsi muscle in the process of rigor rigor, make the hind legs and muscles along the spine straight and slightly stretched, reduce the contraction of the longissimus dorsi muscle, increase the length of the sarcomere, and reduce the muscle fiber diameter, good product tenderness and improved consistency of meat tenderness.

Description

technical field [0001] The invention relates to a method for accelerating post-mortem maturation of beef cattle, in particular to a method for accelerating post-mortem maturation of beef cattle by means of Achilles tendon suspension and neck arm restraint. Background technique [0002] The eating quality of meat determines the value of the commodity. Among the many quality factors of meat, tenderness is the eating quality that consumers pay most attention to. Low tenderness of beef and poor consistency of tenderness among products are two major problems faced by the meat industry today, so it is necessary to improve beef tenderness. Factors affecting tenderness mainly include pre-mortem factors (variety and genotype, animal sex and age, feeding and pre-mortem management, etc.) Carcass hanging method, meat maturation and cooking methods, etc.), prolonging the maturation time can solve the problem of poor tenderness of Chinese beef. However, prolonging the maturity time will...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A22C15/00A22C17/00
CPCA22C15/00A22C17/00
Inventor 张扬李海鹏温凯欣李红波孙宝忠谢鹏张松山王煦丰永红雷元华刘璇王欢闫向民张金山叶志兵谢鹏贵王骁崔繁荣周振勇杜韦袁理星
Owner INST OF ANIMAL SCI OF CHINESE ACAD OF AGRI SCI
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