Method for improving processing quality of frozen pork
By applying magnetic field technology in frozen pork in conjunction with pH-shifting treatment, the problem of degradation of meat processing quality caused by protein denaturation during freezing is solved, and the processing performance and protein functional characteristics of frozen meat are significantly improved.
Patent Information
- Application Number
- CN202411986907.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-31
- Publication Date
- 2025-03-28
AI Technical Summary
Protein denaturation during the freezing process leads to a decline in the quality of meat processing. The existing technology has poor results in improving the processing characteristics of frozen meat.
In the process of pH-shifting processing of meat protein, the magnetic field accelerates the interaction between water molecules and charged proteins, and improves the effect of pH-shifting processing of meat proteins.
It effectively overcomes the problems of protein degradation and excessive denaturation caused by the pH-shifting technology, and improves the processing performance and protein functional characteristics of frozen meat.
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Figure CN119699524A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of meat processing, and in particular to a method for improving the processing quality of frozen pork. Background Art
[0002] Freezing is the main way to store meat, but freezing will cause large and uneven ice crystals to form in the intercellular spaces of meat tissue, damaging muscle tissue and causing protein denaturation in meat products. This will lead to deterioration in the water holding capacity, color, gelation and emulsification of meat products and cause economic losses.
[0003] At present, there are two main methods to improve the quality of frozen meat processing: the first is to start from the freezing process of meat, inhibit the formation of ice crystals during the freezing process, and reduce the damage and denaturation of meat protein; the other is to start from the processing performance of frozen meat and improve the processing characteristics of frozen damaged protein. In the first method, physical processing techniques such as liquid nitrogen quick freezing, ultra-high pressure, ultrasound, electrostatic field, magnetic field, etc. are mostly used to assist meat freezing and inhibit the formation of ice crystals during the freezing process; the second method includes physical processing technology (ultra-high pressure, ultrasound, electrostatic field, magnetic field) and chemical modification technology. As for the physical processing technology in the two methods, it has certain requirements for equipment, and the processing parameters need to be continuously optimized and adjusted. The improvement effect needs to be further improved, and it is often used as an auxiliary means. The chemical modification technology in the second method is widely used because of its relatively simple operation and obvious improvement effect. At present, the common chemical modification methods applicable to muscle protein can be divided into two categories. One is simple non-covalent modification, such as direct addition of polysaccharides and polyphenols, plant protein / animal protein mixtures, Chaotropic ions and phosphates. However, due to the low bond energy of non-covalent bonds, the above-mentioned effects are highly unstable. Under changes in external temperature, pH, ratio, and concentration, different non-covalent modifications may undergo uncontrollable changes. Covalent chemical modification has received much attention due to its obvious effect and wide adaptability, but it has problems with dose dependence and dual effects. Mild covalent modification can facilitate cross-linking between proteins, but uncontrolled covalent modification will lead to severe aggregation of proteins, affecting the performance of functional properties. Using certain methods to regulate the effect of covalent modification on protein functional properties has greater practical significance and application value.
[0004] At present, the covalent modifications that have been studied more in muscle proteins can be mainly divided into the following five categories: oxidation modification, polyphenol protein covalent modification, enzymatic cross-linking modification, glycation and glycosylation modification, and pH-shifting treatment modification. The first four are mainly protein modifications based on the addition of different natural or non-natural compounds, and have been applied to the processing of livestock and poultry meat. pH-shifting modification is a chemical modification method that drives the conformational change of the protein itself as the main modification mechanism. The effect and conditions of pH-shifting treatment will also vary for proteins from different sources. Due to the influence of ice crystals in the freezing environment for a long time, the proteins in frozen meat are partially denatured, the spatial structure of the proteins is destroyed, and functional groups such as sulfhydryl and carbonyl are oxidized to form covalent bonds. The effect of pH-shifting technology on improving the processing characteristics of such meat products needs to be clarified. In addition, in the process of pH-shifting protein modification, researchers also found that pH-shifting technology has defects such as too high effective pH value, protein degradation and excessive denaturation, and mild pH cannot achieve the purpose of modifying protein structure.
[0005] Current research suggests that magnetic fields can weaken or destroy the hydrogen bond network structure inside clusters by reorienting water molecules, breaking or distorting the angle of hydrogen bonds, and thus breaking up larger water molecule clusters to form smaller, more stable clusters and releasing free water molecules. This characteristic of the magnetic field is applied to the freezing process of meat products, which can inhibit the phase change of water molecules and thus slow down the recrystallization of ice during the freezing process. The pH-shifting technology mainly charges protein amino acids, which then interact with water molecules through ion-dipole interactions to increase the solubility of the protein. At the same time, proteins with the same charge repel each other, leading to the dissociation of subunits and the unfolding of the structure. Based on this, the present invention proposes to apply magnetic field technology to the process of pH-shifting treatment of meat proteins, accelerate the interaction between water molecules and charged proteins through the magnetic field, enhance the effect of pH-shifting treatment of meat proteins, overcome the defects of pH-shifting technology, and improve the processing characteristics of frozen meat. Summary of the invention
[0006] The purpose of the present invention is to provide a method for improving the processing quality of frozen pork, inhibiting the decline in meat processing quality caused by protein denaturation during the freezing process, applying magnetic field technology to the process of pH-shifting treatment of meat protein, accelerating the interaction between water molecules and charged proteins through the magnetic field, improving the effect of pH-shifting treatment of meat protein, overcoming the defects of pH-shifting technology, and improving the processing characteristics of frozen meat.
[0007] To achieve the above object, the present invention provides a method for improving the processing quality of frozen pork, which applies magnetic field technology to the process of pH-shifting treatment of meat protein, accelerates the interaction between water molecules and charged proteins through the magnetic field, and improves the effect of pH-shifting treatment of meat protein, comprising the following steps:
[0008] Step 1: Select pork tenderloin that has been frozen at -18℃ for 3 months, defrost it in air at room temperature, and mince it into minced meat using a meat grinder;
[0009] Step 2: The pH of the minced meat samples was adjusted to 9-11 using a 2 mol / L sodium bicarbonate solution, and then the samples were transferred to a magnetic field experimental box for magnetic field treatment;
[0010] Step 3: All samples in step 2 were neutralized to a pH of 6.5 using 2 mol / L citric acid solution and maintained at 4°C for 10 min, followed by centrifugation at 600×g for 15 min to obtain a meat precipitate.
[0011] Preferably, in step 2, the pH value of the sample is adjusted to 10.
[0012] Preferably, in step 2, the static magnetic field intensity of the magnetic field treatment is set to 1-5 mT, and the treatment time is 10-40 min.
[0013] Preferably, the magnetic field strength is 3 mT.
[0014] Preferably, the magnetic field treatment time is 20 min.
[0015] The advantages and beneficial effects of the method for improving the processing quality of frozen pork by the present invention are:
[0016] The present invention starts from the working principle of pH-shifting to improve the functional properties of myofibrillar protein, accelerates the efficiency of pH-shifting on protein through a magnetic field, overcomes the defects of pH-shifting technology that the effective pH value is too high, causing protein degradation and excessive denaturation, and mild pH cannot achieve the effect of modifying protein structure, effectively solves the decline in functional properties of meat protein caused by protein freezing denaturation, and improves the processing performance of frozen meat.
[0017] The technical solution of the present invention is further described in detail below through the accompanying drawings and embodiments. BRIEF DESCRIPTION OF THE DRAWINGS
[0018] Figure 1 Schematic diagram of the effect of pH-shifting treatment and magnetic field-assisted pH-shifting treatment on the total thiol content of MP in Example 1 of the present invention;
[0019] Figure 2 Schematic diagram of the effect of different treatment conditions on MP gel strength in Example 2 of the present invention;
[0020] Figure 3 Schematic diagram of the effect of different treatment conditions on the microstructure of MP gel in Example 3 of the present invention;
[0021] Figure 4 Schematic diagram of the effects of different treatment conditions on MP emulsification activity and emulsification stability in Example 4 of the present invention;
[0022] Figure 5 The pH-shifting treatment (pH 11) and the magnetic field-assisted pH-shifting treatment (pH 11+) in Example 5 of the present invention are used to obtain superoxide anions (O 2- )'s EPR spectrum;
[0023] Figure 6 Schematic diagram of the effects of pH-shifting treatment and magnetic field-assisted pH-shifting treatment on MP performance in Example 5 of the present invention. DETAILED DESCRIPTION
[0024] The technical solution of the present invention is further described below through the accompanying drawings and embodiments.
[0025] Unless otherwise defined, technical or scientific terms used in the present invention shall have the common meanings understood by one having ordinary skills in the field to which the present invention belongs.
[0026] Unless otherwise defined, the reagents and equipment used in the present invention are commercially available.
[0027] Example 1
[0028] A method for improving the processing quality of frozen pork, applying magnetic field technology to the process of pH-shifting treatment of meat protein, accelerating the interaction between water molecules and charged proteins through the magnetic field, improving the effect of pH-shifting treatment of meat protein, overcoming the defects of pH-shifting technology, and improving the processing characteristics of frozen meat, comprising the following steps:
[0029] (1) Select pork tenderloin that has been frozen at -18°C for 3 months, thaw it in air at room temperature, and mince it into minced meat using a meat grinder.
[0030] (2) The minced meat samples were divided into a pH-shifting treatment group and a magnetic field-assisted pH-shifting treatment group. In the pH-shifting treatment group, the pH of the mixed samples was adjusted to 9.0, 10.0, and 11.0 using 2 mol / L sodium bicarbonate solution, and then equilibrated at 4°C for 20 min. In the magnetic field-assisted pH-shifting treatment group, the samples were first adjusted to the desired pH value (pH 9.0, 10.0, 11.0), and then the samples were transferred to a magnetic field experimental box for magnetic field treatment.
[0031] (3) The static magnetic field intensity of the magnetic field-assisted pH-shifting treatment group was set to 3 mT, and the treatment time was 20 min. All samples in the magnetic field-assisted pH-shifting treatment group were neutralized to pH 6.5 using 2 mol / L citric acid and maintained at 4°C for 10 min. They were then centrifuged at 600 × g for 15 min (4°C) to obtain the minced meat precipitate.
[0032] (4) extracting salt-soluble myofibrillar protein (MP) from processed minced pork;
[0033] (5) The protein sample (0.5 mL, 1.0 mg / mL) was dissolved in 4.5 mL of dissolution buffer, which consisted of 0.2 mol / L Tris-citric acid, 8 mol / L urea, 1% sodium dodecyl sulfate (SDS), and 3 mmol / L ethylenediaminetetraacetic acid (EDTA). Subsequently, Ellman's reagent (0.5 mL, 2 mmol / L 5,5'-dithiobis(2-nitrobenzoic acid) (DTNB), 0.2 mol / L Tris-citric acid, pH 8.0) was added to 4 mL of the supernatant and incubated at 40°C for 25 min. The absorbance was then measured at 412 nm, with a molar extinction coefficient of 13,600 M. -1 cm -1 The total thiol content of myofibrillar protein in different treatment groups was determined.
[0034] Thiol is an important functional group of protein. When protein is oxidized and covalently cross-linked, the total thiol content decreases significantly. Figure 1 As shown, Figure 1 Different lowercase letters af indicate significant differences among different treatment groups (p<0.05). Figure 1In the middle abscissa, MP represents the blank group (no pH-shifting treatment and magnetic field-assisted pH-shifting treatment were performed, and MP was directly extracted after the frozen pork was minced into minced meat), MP-9, MP-10, and MP-11 represent the pH-shifting treatment groups, and MP-9+, MP-10+, and MP-11+ represent the magnetic field-assisted pH-shifting treatment groups. The total thiol content of MP in each treatment group was significantly increased compared with the blank group. In the pH-shifting treatment group, the total thiol content of MP showed a trend of first increasing and then decreasing with the increase of pH, among which the total thiol content of MP in the MP-10 treatment group was the highest; in the magnetic field-assisted pH-shifting treatment group, the total thiol content of MP decreased with the increase of pH, among which the treatment effect of the MP-9+ treatment group was the best. There was no significant difference in the total thiol content of MP between the MP-10 treatment group and the MP-9+ treatment group. The results show that magnetic field-assisted pH-shifting technology can improve the functional properties of protein in frozen pork under mild pH conditions.
[0035] Example 2
[0036] A method for improving the processing quality of frozen pork, comprising the following steps:
[0037] (1) Select pork tenderloin that has been frozen at -18°C for 3 months, thaw it in air at room temperature, and mince it into minced meat using a meat grinder.
[0038] (2) The minced meat samples were divided into a pH-shifting treatment group and a magnetic field-assisted pH-shifting treatment group. In the pH-shifting treatment group, the pH of the mixed samples was adjusted to 9.0, 10.0, and 11.0 using 2 mol / L sodium bicarbonate, and then equilibrated at 4°C for 20 min. In the magnetic field-assisted pH-shifting treatment group, the samples were first adjusted to the desired pH values (pH 9.0, 10.0, and 11.0), and then the samples were transferred to a magnetic field experimental box for magnetic field treatment.
[0039] (3) The static magnetic field intensity of the magnetic field-assisted pH-shifting treatment group was set to 3 mT, and the treatment time was 20 min. All samples in the magnetic field-assisted pH-shifting treatment group were neutralized to pH 6.5 using 2 mol / L citric acid and maintained at 4°C for 10 min, followed by centrifugation at 600 × g for 15 min (4°C) to obtain the minced meat precipitate.
[0040] (4) Extraction of salt-soluble myofibrillar protein from processed minced pork.
[0041] (5) The gel strength was measured using a texture analyzer equipped with a P / 6 stainless steel probe. The experimental parameters were set as follows: pre-test speed 5.0 mm / s; test speed 1.0 mm / s; post-test speed 5.0 mm / s; trigger type automatic 5g, distance 5 mm.
[0042] The results are as follows Figure 2 As shown, Figure 2 Different lowercase letters ad indicate significant differences among different treatment groups (p<0.05). Figure 2 In the middle horizontal axis, MP represents the blank group (no pH-shifting treatment and magnetic field-assisted pH-shifting treatment were performed, and MP was directly extracted after the frozen pork was minced into minced meat), MP-9, MP-10, and MP-11 represent the pH-shifting treatment groups, and MP-9+, MP-10+, and MP-11+ represent the magnetic field-assisted pH-shifting treatment groups. The MP gel strength in the MP-10+ treatment group was the highest, about 60.19 g, followed by the MP-10 treatment group; the MP gel strength in the control group was the lowest, about 36.75 g. The gel strength of the samples in the pH-shifting treatment group and the magnetic field-assisted pH-shifting treatment group showed a trend of first increasing and then decreasing with the increase of pH. The research results show that the magnetic field-assisted pH-shifting technology can improve the gel properties of frozen pork minced meat products.
[0043] Example 3
[0044] A method for improving the processing quality of frozen pork, comprising the following steps:
[0045] (1) Select pork tenderloin that has been frozen at -18°C for 3 months, thaw it in air at room temperature, and mince it into minced meat using a meat grinder.
[0046] (2) The minced meat samples were divided into a pH-shifting treatment group and a magnetic field-assisted pH-shifting treatment group. In the pH-shifting treatment group, the pH of the mixed samples was adjusted to 9.0, 10.0, and 11.0 using 2 mol / L sodium bicarbonate, and then equilibrated at 4°C for 20 min. In the magnetic field-assisted pH-shifting treatment group, the samples were first adjusted to the desired pH values (pH 9.0, 10.0, and 11.0), and then the samples were transferred to a magnetic field experimental box for magnetic field treatment.
[0047] (3) The static magnetic field intensity of the magnetic field-assisted pH-shifting treatment group was set to 3 mT, and the treatment time was 20 min. All samples in the magnetic field-assisted pH-shifting treatment group were neutralized to pH 6.5 using 2 mol / L citric acid and maintained at 4°C for 10 min, followed by centrifugation at 600 × g for 15 min (4°C) to obtain the minced meat precipitate.
[0048] (4) Extraction of salt-soluble myofibrillar protein from processed minced pork.
[0049] (5) The microstructure of the gel sample was observed using a field emission scanning electron microscope. The prepared MP gel was cut into 1 mm slices and the processing steps were as follows: the gel was frozen with liquid nitrogen, sublimated for 10 min, and then sputtered with gold at 5 mA for 60 s. The structure of the gel was observed and photographed at an acceleration voltage of 3 kV and a magnification of 2000×.
[0050] The results are as follows Figure 3 As shown, Figure 3 MP in the figure represents the blank group (no pH-shifting treatment and magnetic field-assisted pH-shifting treatment were performed, and MP was directly extracted after the frozen pork was minced into minced meat), MP-9, MP-10, and MP-11 represent pH-shifting treatment groups, and MP-9+, MP-10+, and MP-11+ represent magnetic field-assisted pH-shifting treatment groups. In the blank group, some network pores of the MP gel network were larger, and the protein cross-linking was insufficient. The protein gel network pores in the MP-9 and MP-10 treatment groups were smaller and more evenly distributed, but the MP gel in the MP-11 treatment group showed a larger network pore size. The MP gel network structure of the MP-9+ treatment group was more similar to that of the MP-9 treatment group; the MP gel structure of the MP10+ treatment group was optimized to a certain extent compared with the MP-10 treatment group, and the network gaps formed were smaller, the shape was more regular, and the structure was more compact. The results show that the magnetic field-assisted pH-shifting technology can improve the degree of protein cross-linking in the frozen minced pork during processing, which helps to form a product with a better structure.
[0051] Example 4
[0052] A method for improving the processing quality of frozen pork, comprising the following steps:
[0053] (1) Select pork tenderloin that has been frozen at -18°C for 3 months, thaw it in air at room temperature, and mince it into minced meat using a meat grinder.
[0054] (2) The minced meat samples were divided into a pH-shifting treatment group and a magnetic field-assisted pH-shifting treatment group. In the pH-shifting treatment group, the pH of the mixed samples was adjusted to 9.0, 10.0, and 11.0 using 2 mol / L sodium bicarbonate, and then equilibrated at 4°C for 20 min. In the magnetic field-assisted pH-shifting treatment group, the samples were first adjusted to the desired pH values (pH 9.0, 10.0, and 11.0), and then the samples were transferred to a magnetic field experimental box for magnetic field treatment.
[0055] (3) The static magnetic field intensity of the magnetic field-assisted pH-shifting treatment group was set to 3 mT, and the treatment time was 20 min. All samples in the magnetic field-assisted pH-shifting treatment group were neutralized to pH 6.5 using 2 mol / L citric acid and maintained at 4°C for 10 min, followed by centrifugation at 600 × g for 15 min (4°C) to obtain the minced meat precipitate.
[0056] (4) Extraction of salt-soluble myofibrillar protein from processed minced pork.
[0057] (5) Prepare myofibrillar protein emulsions and measure the protein emulsifying ability (EAI) and emulsion stability (ESI).
[0058] The results are as follows Figure 4 As shown, Figure 4 Different lowercase letters ae in the table indicate significant differences among different treatment groups (p<0.05). Figure 4 In the middle horizontal axis, MP represents the blank group (no pH-shifting treatment and magnetic field-assisted pH-shifting treatment were performed, and MP was directly extracted after the frozen pork was minced into minced meat), pH-9, pH-10, and pH-11 represent the pH-shifting treatment groups, and pH-9+, pH-10+, and pH-11+ represent the magnetic field-assisted pH-shifting treatment groups. The emulsification activity and emulsification stability of MP in the pH-shifting treatment group and the magnetic field-assisted pH-shifting treatment group both showed a trend of first increasing and then decreasing with the increase of pH. The EAI and ESI of MP in the blank group were the lowest, about 3.09 m 2 / g and 37.82%; the EAI and ESI of MP in the pH-10+ treatment group were the highest, 7.07m / g and 37.82% respectively. 2 / g and 72.22%; the pH-11+ treatment group was second, and there was no significant difference compared with the pH-10 treatment group. The research results show that magnetic field-assisted pH-shifting technology can improve the emulsification degree of frozen minced pork with fat during processing, forming a product with a more stable system.
[0059] Example 5
[0060] A method for improving the processing quality of frozen pork, comprising the following steps:
[0061] (1) Select pork tenderloin that has been frozen at -18°C for 3 months, thaw it in air at room temperature, and mince it into minced meat using a meat grinder.
[0062] (2) The minced meat samples were divided into a pH-shifting treatment group and a magnetic field-assisted pH-shifting treatment group. In the pH-shifting treatment group, the pH of the mixed samples was adjusted to 9.0, 10.0, and 11.0 using 2 mol / L sodium bicarbonate, and then equilibrated at 4°C for 20 min. In the magnetic field-assisted pH-shifting treatment group, the samples were first adjusted to the desired pH values (pH 9.0, 10.0, and 11.0), and then the samples were transferred to a magnetic field experimental box for magnetic field treatment.
[0063] (3) The static magnetic field intensity of the magnetic field-assisted pH-shifting treatment group was set to 3 mT, and the treatment time was 20 min. All samples in the magnetic field-assisted pH-shifting treatment group were neutralized to pH 6.5 using 2 mol / L citric acid and maintained at 4°C for 10 min, followed by centrifugation at 600 × g for 15 min (4°C) to obtain the minced meat precipitate.
[0064] (4) The effect of pH-shifting treatment on meat samples at pH 11 was studied by electron paramagnetic resonance (EPR). First, 100 μL of the capture agent DMPO was added to 2 mL of meat homogenate and treated in the presence and absence of a magnetic field. After that, the samples were centrifuged at 12,000 × g for 10 min and the supernatant was collected. Before recording the EPR spectrum, an aliquot of the supernatant (1.0 mL) was incubated in a 65°C water bath for more than 2 h. After cooling, EPR measurements were performed using an EPREMX-Plus electron paramagnetic resonance instrument. The following parameters were used to acquire the spectrum: microwave power, 10 mW; modulation frequency, 100 kHz; modulation amplitude, 1.0 G; magnetic field scan, 100 G; scan time, 168 s; sample temperature was 25°C.
[0065] The results are as follows Figure 5 and Figure 6 As shown, Figure 5 The EPR spectra in the figure show that the pH-11+ treatment group obtained more superoxide anions than the pH-11 treatment group. Figure 6It can be seen that pH-shifting treatment changes the surface charge of proteins, increases the electrostatic repulsion between protein molecules, promotes the dissociation of protein aggregates, and exposes functional groups such as thiol groups, thereby improving the functional properties of MP. In the magnetic field-assisted pH-shifting process, the magnetic field enhances the effect of the alkaline environment on proteins, exposing more thiol groups.
[0066] It can be seen from the above embodiments that the present invention provides an application method of using a magnetic field in conjunction with pH-shifting technology to enhance the processing capacity of frozen pork. In the minced meat products prepared according to the present invention, the protein cross-linking ability, protein emulsification ability and gelation ability are significantly enhanced. The results of the electron paramagnetic resonance experiment show that the magnetic field can increase the concentration of free radicals during the pH-shifting treatment, thereby accelerating the interaction between water molecules and charged proteins, thereby achieving the purpose of enhancing the efficiency of pH-shifting in improving the functional properties of frozen denatured proteins.
[0067] Therefore, the present invention adopts the above-mentioned method for improving the processing quality of frozen pork to solve the problem of deterioration in meat processing quality caused by protein denaturation during the freezing process, and applies magnetic field technology to the process of pH-shifting treatment of meat protein. The magnetic field is used to accelerate the interaction between water molecules and charged proteins, thereby improving the effect of pH-shifting treatment of meat protein, overcoming the defects of pH-shifting technology, and improving the processing characteristics of frozen meat.
[0068] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that they can still modify or replace the technical solution of the present invention with equivalents, and these modifications or equivalent replacements cannot cause the modified technical solution to deviate from the spirit and scope of the technical solution of the present invention.
Claims
1. A method for improving the processing quality of frozen pork, applying magnetic field technology to the process of pH-shifting treatment of meat protein, accelerating the interaction between water molecules and protein through the magnetic field, and improving the effect of pH-shifting treatment of meat protein, characterized in that: The steps include: Step 1: Select pork tenderloin that has been frozen at -18℃ for 3 months, defrost it in air at room temperature, and mince it into minced meat using a meat grinder; Step 2: Use 2 mol / L sodium bicarbonate solution to adjust the pH of the minced meat samples to 9-11, and then transfer the samples to a magnetic field experimental box for magnetic field treatment; Step 3: All samples in step 2 were neutralized to a pH of 6.5 using 2 mol / L citric acid solution and maintained at 4°C for 10 min, followed by centrifugation at 600×g for 15 min to obtain a meat precipitate.
2. A method for improving the processing quality of frozen pork according to claim 1, characterized in that: In step 2, the pH value of the sample is adjusted to 10.
3. A method for improving the processing quality of frozen pork according to claim 1, characterized in that: In step 2, the static magnetic field intensity of the magnetic field treatment is set to 1-5 mT, and the treatment time is 10-40 min.
4. A method for improving the processing quality of frozen pork according to claim 3, characterized in that: The magnetic field strength is 3mT.
5. The method for improving the processing quality of frozen pork according to claim 3, characterized in that: The magnetic field treatment time is 20 min.