A method for improving the tenderness of Yanbian yellow beef and its application

Abstract

This invention belongs to the field of livestock and poultry breeding technology, specifically relating to a method and application for improving the tenderness of Yanbian Yellow Cattle. The invention involves continuously feeding Yanbian Yellow Cattle with Vitamin D3 for 7 days at the end of their fattening period, with the feeding amount of Vitamin D3 limited to 3 × 10⁻⁶. 6 ~6×10 6 IU / d / head can effectively reduce the shear force of Yanbian Yellow Beef, improve meat tenderness, and enhance beef quality. The results of the examples show that, compared with the control group, slaughtering after feeding according to the dosage of this invention significantly reduces the shear force of Yanbian Yellow Beef.

Description

Technical Field

[0001] This invention belongs to the field of livestock and poultry breeding technology, specifically relating to a method and application for improving the tenderness of Yanbian yellow beef. Background Technology

[0002] In recent years, as people's living standards have gradually improved, their requirements for the quality of meat products have also increased, leading to a growing demand for "high-end beef." Consumers evaluate the quality of meat products based on various attributes such as tenderness, color, juiciness, fat content, taste, and safety. Therefore, consumer demands must be considered during the beef production process.

[0003] Tenderness refers to the softness, juiciness, and chewability of cooked beef. It is an important indicator of meat quality and one of the most important factors influencing beef consumption, as it is the most crucial palatability characteristic determining beef quality and directly related to consumer satisfaction with the taste. Objective assessment of tenderness uses instruments to measure indicators such as cutting force, penetration force, bite force, chopping force, compression force, elasticity, and tensile force. The most commonly used is cutting force, also known as shear force value. It is generally measured using a shear tester or texture analyzer, and the unit is kilograms. A shear force value greater than 4 kilograms is unlikely to be acceptable to consumers. Many factors affect beef tenderness, mainly divided into pre-slaughter and post-slaughter factors. Pre-slaughter factors affecting meat tenderness include age, sex, breed, feed, intramuscular fat content, and animal transportation conditions and nutritional levels in the 48 hours before slaughter. Post-slaughter methods affecting beef tenderness include aging, electrical stimulation, and high-pressure tenderizing.

[0004] Currently, in order to improve the tenderness, quality, and nutritional value of beef, existing technologies usually involve changing the feed composition or adding certain substances. However, due to unreasonable addition amounts and feeding methods, the desired effect cannot be achieved. For example, existing technologies (Scanga JA, Belk KE, Tatum JD, Smith GC. Supranutritional oral supplementation with vitamin D3 and calcium and the effects on beef tenderness. J Anim Sci. 2001 Apr; 79(4):912-8) administered different treatments to Charolais crossbred heifers 2, 4, 6, and 8 days before slaughter, with a total of 8 groups (1 control group and 7 experimental groups), control, and 1×10 6 2×10 6 3×10 6 4×10 6 5×10 6IU D3 / d and 2×10 6 IU D3 / d plus 75g calcium carbonate, 4×10 6 IU D3 / d plus 75g calcium carbonate was administered, and the shear force values ​​were measured at 2, 7, 14, and 21 days post-slaughter. The results showed that the duration of vitamin D3 administration had no significant effect on shear force. At the same time, at any administration time, there was no significant difference in the average shear force values ​​of the control group and the experimental group steaks at 2, 7, 14, or 21 days post-slaughter aging, and the tenderness of the beef was not improved. Summary of the Invention

[0005] The purpose of this invention is to overcome the shortcomings of the prior art and provide a method and its application for improving the tenderness of Yanbian yellow beef, reducing meat shear force, improving meat tenderness, improving beef quality, and preparing high-grade beef.

[0006] This invention provides a method for improving the tenderness of Yanbian yellow cattle, comprising: feeding Yanbian yellow cattle with vitamin D3 continuously for 7 days before slaughter;

[0007] The feeding dosage of vitamin D3 is 3 × 10 6 ~6×10 6 IU / d / head.

[0008] Preferably, the vitamin D3 is fed along with a concentrated feed;

[0009] The concentrate feed, by weight percentage, comprises 12-22% crude protein, 3.5-8.5% crude fat, 7-19% neutral detergent fiber, 0.5-1.2% calcium, 0.1-0.6% phosphorus, 0.7-1.2% salt, and the remainder being other digestible nutrients.

[0010] This invention also provides the application of the feeding method described above in the preparation of high-grade beef.

[0011] This invention also provides a method for preparing high-grade beef, comprising the following steps:

[0012] Yanbian cattle were either fed vitamin D3 continuously for 7 days and then slaughtered immediately, or stopped feeding for 7 days and then slaughtered. The beef was then aged to obtain the high-grade beef. The vitamin D3 dosage was 3 × 10⁻⁶. 6 ~6×10 6 IU / d / head.

[0013] Preferably, the vitamin D3 is fed along with a concentrated feed;

[0014] The concentrate feed, by weight percentage, comprises 12-22% crude protein, 3.5-8.5% crude fat, 7-19% neutral detergent fiber, 0.5-1.2% calcium, 0.1-0.6% phosphorus, 0.7-1.2% salt, and the remainder being other digestible nutrients.

[0015] Preferably, the acid removal temperature is 4°C and the time is 48 hours.

[0016] Beneficial effects:

[0017] This invention involves feeding Yanbian cattle with vitamin D3 continuously for 7 days before slaughter, by limiting the amount of vitamin D3 fed to 3 × 10⁻⁶. 6 ~6×10 6 IU / d / head can effectively reduce the shear force of Yanbian Yellow Cattle meat and improve its tenderness. The results of the examples show that after slaughtering following feeding according to the dosage of this invention, the shear force of all parts of Yanbian Yellow Cattle meat was significantly reduced compared to the control group. Detailed Implementation

[0018] This invention provides a method for improving the tenderness of Yanbian Yellow Cattle, comprising: feeding Yanbian Yellow Cattle with vitamin D3 continuously for 7 days before slaughter; wherein the amount of vitamin D3 fed is 3 × 10 6 ~6×10 6 IU / d / head.

[0019] This invention involves feeding Yanbian Yellow Cattle with vitamin D3 continuously for 7 days before slaughter, preferably starting at 30 months of age. In this invention, the dosage of vitamin D3 is 3 × 10⁻⁶. 6 ~6×10 6 IU / d / head, preferably 3×10 6 IU / d / head. In this embodiment of the invention, it can be 3×10 6 ~6×10 6 It can take any value within the range of IU / d / head, for example, 3×10 6 IU / d / head, 3.5×10 6 IU / d / head, 4×10 6 IU / d / head, 4.2×10 6 IU / d / head, 4.5×10 6 IU / d / head, 4.8×10 6 IU / d / head, 5×10 6 IU / d / head, 5.5×10 6 IU / d / head, 5.8×10 6 IU / d / head or 6×10 6IU / day / head. This invention involves continuously feeding Yanbian Yellow Cattle with Vitamin D3 before slaughter. By limiting the amount of Vitamin D3 fed, it is possible to increase the potential of plasma and muscle calcium levels, enhance the activity of calcium-activated protease, promote the degradation of key myofibrillar proteins, and improve the tenderness of beef.

[0020] The present invention preferably involves feeding the vitamin D3 while simultaneously feeding the concentrated feed.

[0021] In this invention, the concentrate feed comprises 12-22% crude protein (CP) by weight percentage, preferably 15-20%, and more preferably 16-18%.

[0022] In this invention, the concentrate feed comprises 3.5-8.5% crude fat (EE) by weight percentage, preferably 4%-6.5%, and more preferably 5%-6%.

[0023] In this invention, the concentrate feed comprises 7-19% neutral detergent fiber (NDF), preferably 8-15%, and more preferably 10%, by weight percentage.

[0024] In this invention, the concentrated feed contains 0.5-1.2% calcium by weight, preferably 0.7-1.2%, and more preferably 0.8-1.0%.

[0025] In this invention, the concentrated feed contains 0.1-0.6% phosphorus by weight, preferably 0.2-0.5%, and more preferably 0.4%.

[0026] In this invention, the concentrated feed comprises 0.7-1.2% salt by weight, preferably 0.8-1.1%, and more preferably 0.85-1.0%.

[0027] In this invention, the concentrated feed includes the remainder of other digestible nutrients. This invention does not have strict requirements regarding the total digestible nutrients; conventional selection is acceptable.

[0028] In this invention, the raw materials for preparing the concentrated feed preferably include 60-68% corn by weight percentage, more preferably 62-66%, and even more preferably 65%.

[0029] In this invention, the raw materials for preparing the concentrated feed, by weight percentage, preferably include 15-24% soybean meal, more preferably 19-24%, and even more preferably 20%.

[0030] In this invention, the raw materials for preparing the concentrated feed preferably include 6-11% wheat bran by weight percentage, and more preferably 8-10% wheat bran.

[0031] In this invention, the raw materials for preparing the concentrated feed preferably include 0.7-1.2% sodium bicarbonate by weight percentage, more preferably 0.8-1.0%;

[0032] In this invention, the raw materials for preparing the concentrated feed preferably include 0.7-1.2% salt by mass percentage, more preferably 0.8-1.0%, and even more preferably 0.85%.

[0033] In this invention, the raw materials for preparing the concentrated feed preferably include 4-6% premix by weight percentage, and more preferably 5%. This invention does not have strict requirements regarding the source of the premix; it can be purchased conventionally.

[0034] This invention also provides the application of the feeding method described above in the preparation of high-grade beef.

[0035] This invention also provides a method for preparing high-grade beef, comprising the following steps:

[0036] Yanbian cattle were either fed vitamin D3 continuously for 7 days and then slaughtered immediately, or stopped feeding for 7 days and then slaughtered. The beef was then aged to obtain the high-grade beef. The vitamin D3 dosage was 3 × 10⁻⁶. 6 ~6×10 6 IU / d / head.

[0037] This invention involves continuously feeding Yanbian Yellow Cattle with Vitamin D3 for 7 days. Preferably, the Vitamin D3 is fed concurrently with a concentrated feed. The dosage of Vitamin D3 and the composition of the concentrated feed have been described above and will not be repeated here. In this embodiment, the same concentrated feed is fed before starting the Vitamin D3 feeding.

[0038] After feeding with vitamin D3, the cattle are slaughtered immediately or after a 7-day fast, preferably after a 7-day fast, to obtain the slaughtered beef. The present invention does not have strict requirements on the slaughtering method; conventional assembly line slaughtering methods are acceptable. In this embodiment, the fasting is preferably the cessation of vitamin D3 feeding, during which time the cattle are fed normal concentrate feed.

[0039] After obtaining the slaughtered beef, the present invention performs an aging process on the slaughtered beef to obtain aging-aged beef, which is the high-grade beef described in the present invention. In the present invention, the aging temperature is preferably 4°C; the aging time is preferably 48 hours. The aging process of the present invention preferably uses an aging tank.

[0040] The present invention limits the slaughter time after feeding, which can further improve the tenderness of Yanbian Yellow Cattle. The results of the embodiments show that after feeding with the vitamin D3, the present invention can reduce the shear force of beef when slaughtering Yanbian Yellow Cattle immediately or after stopping feeding for 7 days. Moreover, the reduction of shear force is more significant when slaughtering after stopping feeding for 7 days compared with immediate slaughter.

[0041] To further illustrate the present invention, the following detailed description, in conjunction with embodiments, of a method and application for improving the tenderness of Yanbian yellow beef provided by the present invention, should not be construed as limiting the scope of protection of the present invention.

[0042] Example 1

[0043] 1. Feed, experimental equipment and reagents

[0044] Concentrated feed: Composed of 20.70% crude protein, 4.46% crude fat, 18.43% neutral detergent fiber, 0.74% calcium, 0.57% phosphorus, 0.8% salt, and the remainder of other digestible nutrients. Specifically, it is prepared from 64% corn, 19.2% soybean meal, 10% wheat bran, 1% sodium bicarbonate, 0.8% salt, and 5% premix. The corn, soybean meal, wheat bran, and premix were all purchased from Hefeng Food Co., Ltd.

[0045] Shear force meter, model C-LM3B, Nanjing Agricultural and Animal Husbandry Technology (Beijing) Co., Ltd.;

[0046] Electric thermostatic water bath, model HH.S11-2, Shanghai Boxun Medical Bio-instrument Co., Ltd.

[0047] Vitamin D3, purity 500,000 IU / g, Dalian Shenbang Pharmaceutical Co., Ltd.

[0048] 2. Experimental grouping and treatment methods

[0049] The experiment was conducted at Mule Livestock Co., Ltd. in Longjing City, Yanbian Korean Autonomous Prefecture, Jilin Province. Twenty 30-month-old Yanbian Yellow Cattle were randomly divided into five groups: control group, experimental group A, experimental group B, experimental group C, and experimental group D, with four cattle per group (four replicates). The following treatments were administered to each group:

[0050] Control group: Cattle were fed continuously for 7 days, consuming the concentrate from step 1 daily, with free access to water and roughage (roughage consisted of rice straw and corn stalks);

[0051] Group A: Cattle were fed vitamin D3 continuously for 7 days and slaughtered immediately after feeding; the amount of vitamin D3 fed was 6 × 10⁻⁶. 6 IU / d / head;

[0052] Group B: Cattle were fed vitamin D3 continuously for 7 days, then stopped for 7 days before being slaughtered immediately; the amount of vitamin D3 fed was 6 × 10⁻⁶. 6 IU / d / head;

[0053] Group C: Cattle were fed vitamin D3 continuously for 7 days and slaughtered immediately after feeding; the amount of vitamin D3 fed was 3 × 10⁻⁶. 6 IU / d / head;

[0054] Group D: Cattle were fed vitamin D3 continuously for 7 days, then stopped for 7 days before being slaughtered immediately; the amount of vitamin D3 fed was 3 × 10⁻⁶. 6 IU / d / head;

[0055] In experiments A through D, the cattle were fed the concentrate from step 1 daily during the experiment, with free access to water and roughage (roughage consisted of rice straw and corn stalks).

[0056] Each processing group carries out standardized slaughtering according to national standards.

[0057] 3. Sample Collection

[0058] Step 2: After slaughter, the carcasses of each treatment group were placed in a 4℃ aging chamber for aging treatment. After aging for 48 hours, they were cut into sections, and Yanbian Yellow Cattle sirloin, shoulder, and leg meat were taken as test samples (random sampling ≥3 times for each treatment method) and vacuum-packed. The packaged meat samples were then transported to the laboratory in a low-temperature chamber for shear force measurement, using the following method:

[0059] ① Take 120 grams of the sample to be tested and trim it into a meat sample of 6cm×3cm×3cm;

[0060] ② Place the meat sample in a constant temperature water bath and heat it. Use a needle thermometer to measure the core temperature of the meat sample. When it reaches 75℃, keep it at a constant temperature for 20 minutes.

[0061] ③ Remove after 20 minutes and allow to cool to room temperature before measurement;

[0062] ④ Using a sampler with a diameter of 1.27cm, take 10 muscle columns along the direction of the muscle bundle;

[0063] ⑤ Place the meat column on a shearing device to cut it, and record the shearing force when each meat column is cut. The average shearing force of 10 meat columns is the tenderness of the meat sample.

[0064] ⑥ The experimental data were processed using WPS 2018 and GP Prism software. SPSS 27.0 statistical software was used to perform analysis of variance on the experimental results, and the Duncan test was used to mark the significance of differences. The analysis results are expressed as "mean ± standard deviation". P < 0.05 was considered to be significant, and P < 0.01 was considered to be extremely significant. The results are shown in Tables 1 to 3.

[0065] Table 1. Effects of different treatment groups on shear force (N) of Yanbian Yellow Cattle Sirloin

[0066] Sample number control group Experimental Group A Experimental Group B Experimental Group C Experimental Group D 1 53.52 50.27 42.25 42.33 40.70 2 56.72 51.43 42.87 44.97 41.31 3 58.87 51.86 43.65 46.36 41.82 4 65.70 52.84 47.20 46.90 41.89 5 / 53.21 47.35 47.10 42.15 6 / 54.17 47.66 47.93 44.83 7 / 54.20 48.20 49.06 45.32 8 / 55.91 / 50.04 / 9 / 56.62 / 51.82 / 10 / 60.43 / 54.87 / 11 / / / 54.87 / 12 / / / 55.01 / 13 / / / 55.10 / Mean ± Standard Deviation <![CDATA[58.70±5.16 Aa ]]> <![CDATA[54.09±2.96 ABb ]]> <![CDATA[45.60±2.55 CDd ]]> <![CDATA[49.72±4.30 BCc ]]> <![CDATA[42.57±1.78 Dd ]]>

[0067] Note: In the last row of the table, different uppercase letters in the superscript indicate extremely significant differences, the same lowercase letters indicate no significant differences, different letters indicate significant differences, and " / " indicates that no detection was performed. The same applies below.

[0068] Table 2. Effects of different treatment groups on shear force (N) of Yanbian Yellow Cattle shoulder meat

[0069]

[0070]

[0071] Table 3. Effects of different treatment groups on shear force (N) of Yanbian beef leg meat

[0072] Sample number control group Experimental Group A Experimental Group B Experimental Group C Experimental Group D 1 52.69 50.70 47.16 44.64 41.62 2 52.55 53.33 48.31 44.79 41.84 3 55.66 52.76 50.44 45.05 41.99 4 56.20 52.53 46.36 44.59 5 53.07 46.55 47.09 6 47.11 7 47.89 Mean ± Standard Deviation <![CDATA[54.28±1.92 A ]]> <![CDATA[52.26±1.38 AB ]]> <![CDATA[50.30±2.57 B ]]> <![CDATA[46.06±1.25 C ]]> <![CDATA[43.42±2.38 C ]]>

[0073] As shown in Tables 1-3, compared with the control group, the experimental groups all significantly reduced the shear force in the stern region after 48 hours of acid removal (P<0.05). The experimental groups B, C, and D were significantly lower than the control group (P<0.01). The experimental group B was significantly lower than the experimental group A (P<0.01) and significantly lower than the experimental group C (P<0.05). The experimental group D was significantly lower than the experimental groups C and A (P<0.01). The experimental group C was significantly lower than the experimental group A (P<0.05). There was no significant difference between the experimental groups D and B (P>0.05). The lowest shear force value was 42.57 N in group D, which was 27.48% lower than that in the control group. Compared with the control group, all experimental groups significantly reduced the shear force of Yanbian Yellow Cattle shoulder meat after 48 hours of aging after slaughter (P<0.05). Among them, groups B, C, and D significantly reduced the shear force value of shoulder meat compared with the control group (P<0.01), and there was no significant difference between the experimental groups (P>0.05). The lowest shear force value was found in group D, which was 14.48% lower than that in the control group. Compared with the control group, groups B, C, and D significantly reduced the shear force of Yanbian Yellow Cattle leg meat (P<0.01). Groups C and D were significantly lower than those in groups A and B (P<0.01), and there was no significant difference between groups C and D (P>0.05). The lowest shear force value was found in group D, which was 19.99% lower than that in the control group.

[0074] As can be seen from the above, the technical solution provided by this invention can effectively reduce the shear force of Yanbian Yellow Beef, improve the tenderness of Yanbian Yellow Beef, improve the quality of beef, and produce high-grade beef.

[0075] Although the above embodiments have provided a detailed description of the present invention, they are only some embodiments of the present invention, and not all embodiments. People can obtain other embodiments based on these embodiments without creative effort, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A method of preparing high tenderness extended beef from Hanwoo cattle, characterized by, The method comprises the following steps: The Yanbian yellow cattle is slaughtered after being continuously fed with vitamin D3 for 7 days and then being stopped feeding for 7 days, and then being drained for 48 hours at 4℃ to obtain Yanbian yellow cattle meat; The feeding amount of said vitamin D3 is 3 x 10 6 IU / d / head; The Yanbian yellow cattle is 30 months old; The Yanbian yellow cattle meat is obtained from the rib, shoulder and leg of the Yanbian yellow cattle; The Yanbian yellow cattle is fed with concentrated feed at the same time of being fed with the vitamin D3; The concentrated feed has a nutrient level of 20.70% of crude protein, 4.46% of crude fat, 18.43% of neutral detergent fiber, 0.74% of calcium, 0.57% of phosphorus, 0.8% of salt and the rest of other digestible nutrients, and is prepared from 64% of corn, 19.2% of soybean meal, 10% of wheat bran, 1% of sodium bicarbonate, 0.8% of salt and 5% of premix; The temperature for draining is 4℃, and the time is 48 hours.

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