A method for maintaining the water-holding capacity and flavor reproduction of meat products through enzymatic hydrolysis and xylose treatment.

Abstract

This invention discloses a method for maintaining the water-holding capacity and flavor reproduction of meat products through enzymatic hydrolysis and xylose treatment, belonging to the field of food processing technology. The invention first thaws chicken breast, removes fatty connective tissue, and trims it into shape; a marinating solution containing salt, compound phosphate, and xylose is prepared, and the meat pieces are vacuum-tumbled with the solution, followed by injection of a compound enzyme solution. The mixture is then sealed and marinated at a low temperature, and finally cooked in a water bath under controlled temperature and cooled to obtain the finished product. This invention utilizes the synergistic regulation of the Maillard reaction by xylose and protease to reduce cooking losses, improve the moisture content and water-holding capacity of the meat, and enrich characteristic meat aroma substances such as pyrazines and sulfur-containing compounds, achieving a simultaneous ≥95% reduction in water-holding capacity and flavor reproduction in the meat products. Xylose stabilizes the pH of the meat, preventing the meat from becoming soggy due to enzymatic hydrolysis, and simultaneously balancing the tenderness and elasticity of the meat. This invention solves the problems of bland flavor in traditional phosphate processes and poor taste in enzymatic hydrolysis alone. The process can be integrated into existing meat product production lines and is suitable for the industrial-scale mass production of low-fat chicken breast.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a method for maintaining the water-holding capacity and flavor reproduction of meat products through enzymatic hydrolysis and xylose treatment. Background Technology

[0002] With the popularization of healthy eating concepts among the public, high-protein, low-fat, and low-calorie chicken breast products have become mainstream products for ready-to-eat meals and fitness meal replacements, with market demand continuing to rise. In industrial production, the juiciness, tenderness, and natural aroma of the product are core indicators determining consumer acceptance. Currently, meat processing companies generally rely on compound phosphates to improve muscle water retention, reducing cooking losses by dissociating myofibril proteins and enhancing protein hydration capacity, thus alleviating problems such as dryness and hardness after cooking. However, this process has inherent drawbacks: phosphates significantly increase the free water content of the muscle, diluting endogenous amino acids, peptides, and other flavor precursors, while inhibiting Maillard reactions during heating. The final product often has a weak aroma and insufficient umami flavor. The industry generally faces the technical bottleneck of "water retention leading to aroma loss, and aroma enhancement leading to water loss," making it difficult to simultaneously achieve a water retention and flavor reproduction rate of over 95% in meat products. Meanwhile, traditional high-temperature, long-term steaming processes exacerbate muscle fiber contraction and protein denaturation, further increasing moisture loss, reducing the overall edible quality of the product, and hindering the industrial upgrading of high-quality, low-fat poultry products.

[0003] To mitigate the flavor defects caused by phosphate use, existing technologies have developed protease tenderization and reducing sugar flavor enhancement processes. However, both technologies have significant limitations when used alone. While using a combination of complex proteases and flavor proteases to tenderize chicken breast can hydrolyze the cross-linked structure of muscle fibers, reduce shear force, and improve tenderness, simple enzymatic hydrolysis generates a large amount of free amino acids and small polypeptides. Without reducing sugars participating in the thermal reaction, this easily produces a hydrolyzed bitterness and raw, fishy taste, failing to compensate for the loss of flavor in meat products or significantly optimize muscle water retention. Adding glucose, fructose, or other six-carbon reducing sugars for marinating can enhance aroma through Maillard reactions, but the reaction rate of six-carbon sugars is difficult to control. At high temperatures, it easily generates large amounts of dark melanoidins, causing the product to appear grayish-black. Furthermore, six-carbon sugars have a weak ability to generate Maillard intermediates, resulting in low levels of characteristic meat aroma compounds such as pyrazines, furfural, and sulfur-containing heterocycles, limiting flavor reduction and failing to improve tenderness, making it difficult to simultaneously optimize texture and flavor. Existing sugar and enzyme compounding schemes mostly use glucose and fructose, failing to fully explore the application advantages of xylose in meat product systems, and lacking a complete process system for horizontal comparison of the three types of reducing sugars. Summary of the Invention

[0004] The technical problem solved by this invention is to provide a method for maintaining the water-holding capacity and flavor restoration of meat products through enzymatic hydrolysis and xylose treatment. This method solves the problems of bland flavor, soft and mushy meat due to single enzymatic hydrolysis, browning imbalance due to hexose compounding, and dehydration and rancidity due to pH drop during enzymatic hydrolysis by the synergistic effect of complex protease and xylose. Under the premise of reducing the use of phosphate, the water-holding capacity and flavor restoration of meat products can be simultaneously and stably maintained at over 95%, and the water-holding capacity, tenderness and original meat aroma of the product are synergistically improved. The texture and flavor meet the standards at the same time, and it is suitable for industrialized production line production.

[0005] To solve the above-mentioned technical problems, the technical solution adopted by the present invention is as follows:

[0006] A method for maintaining the water-holding capacity and flavor restoration of meat products through enzymatic hydrolysis and xylose treatment involves thawing the meat products, removing fat and connective tissue, and trimming them into uniform pieces; preparing a marinating solution containing salt, complex phosphates, and reducing sugars; continuously vacuum tumbling the meat products with the marinating solution; injecting a complex enzyme solution into the meat products after tumbling; sealing and allowing them to stand for marinating; subsequently, using a water bath to control the center temperature of the meat pieces; and finally, air cooling after heating to obtain the finished meat products.

[0007] Furthermore, the reducing sugar is selected from xylose, glucose, and fructose.

[0008] Furthermore, based on the weight of the meat products, the amount of salt added in the marinade is 1.2%, the amount of compound phosphate added is 0.3%, the amount of reducing sugar added is 0.5%, the solvent of the marinade is water, and the amount of marinade added is 25-27% of the meat weight.

[0009] Furthermore, the continuous vacuum tumbling conditions are: temperature 4℃, vacuum degree 0.08MPa, rotation speed 10rpm, tumbling angle 45°, and tumbling time 40min.

[0010] Furthermore, the injection volume of the compound enzyme solution is 10% of the meat weight.

[0011] Furthermore, the compound enzyme solution is prepared by mixing compound protease and flavor protease in a mass ratio of 1:1, and the mass concentration of the enzyme solution is 1%.

[0012] Furthermore, the sealing and pickling conditions are as follows: standing at a low temperature of 4°C for 16 hours.

[0013] Furthermore, the water bath heating temperature is 90℃, the heating time is 30 minutes, and the center temperature of the meat block is controlled at 78~80℃; the air cooling temperature is 4℃.

[0014] Furthermore, the water-holding capacity and flavor reproduction of the processed meat products are both ≥95%.

[0015] Furthermore, the processed meat products have a cooking loss of ≤29.15% and a moisture content of ≥71.41%.

[0016] Beneficial effects: Compared with the prior art, the present invention has the following advantages:

[0017] (1) This invention adopts a xylose-synergistic protease complex regulation system, which greatly reduces product cooking loss and improves muscle water retention capacity. By using Maillard reaction to directionally enrich natural meat aroma substances such as pyrazine and sulfur-containing heterocycles, it can stably achieve a simultaneous ≥95% reduction in both water retention and flavor of meat products. While ensuring high water retention and high flavor fidelity, it balances meat tenderness and elasticity, and completely overcomes the industry technical defects of traditional phosphate water retention loss and single enzymatic hydrolysis with soft and mushy texture.

[0018] (2) The xylose used in this invention has a wide range of sources and can be obtained by acid hydrolysis extraction from agricultural waste such as corn cobs and sugarcane bagasse. It is inexpensive and renewable, which is in line with the concept of green environmental protection and sustainable processing. The microbial protease used has high purity and strong enzyme activity. The amount added per unit can achieve a significant tenderizing effect. It has no risk of animal-derived pathogens or religious taboos. At a lower dosage, it has a better sensory improvement effect on chicken breast than proteases from other sources. The synergistic use of the two takes into account the economy of raw materials, process safety and product quality. Attached Figure Description

[0019] Figure 1 The figure shows the effect of different types of reducing sugars and protease treatments on the cooking loss and moisture content of chicken breast; where A represents cooking loss and B represents moisture content.

[0020] Figure 2 This is a graph showing the effect of different types of reducing sugars and protease treatments on the textural properties of chicken breast meat in this application;

[0021] Figure 3 This is a graph showing the effect of different types of reducing sugars and protease treatments on the Maillard reaction degree of chicken breast in this application.

[0022] Figure 4 This is a graph showing the effect of different types of reducing sugars and protease treatments on the results of the electronic nose on chicken breast meat in this application.

[0023] Figure 5 The figure shows the effect of different types of reducing sugars and protease treatments on the volatile organic compounds of chicken breast samples. Among them, A is the fingerprint spectrum of volatile substances, B is the three-dimensional spectrum, C is the PCA plot, and D is the loading scatter plot.

[0024] Figure 6 This figure shows the effect of different types of reducing sugars and protease treatments on the sensory evaluation of chicken breast. Detailed Implementation

[0025] The present invention will be further illustrated below with reference to specific embodiments. These embodiments are implemented based on the technical solutions of the present invention, and it should be understood that these embodiments are only used to illustrate the present invention and are not intended to limit the scope of the present invention.

[0026] The chicken breast used in the following examples was provided by Nanjing Professor Huang Food Technology Co., Ltd., and was transported to the laboratory in a frozen state.

[0027] Example 1

[0028] After thawing chicken breast at 4℃, slice it into 1cm thin slices, remove fat and connective tissue, and trim into uniformly sized pieces, dividing them into 5 groups. Based on 100g of meat weight, the marinade contains 1.2g salt, 0.3g compound phosphate, 0.5g reducing sugar (xylose, glucose, or fructose), and 25g water, added to the corresponding groups. The chicken pieces are then placed in a tumbler for continuous vacuum tumbling (4℃, 0.08MPa, 10rpm, 45° angle, 40min). After tumbling, inject 10% of the meat weight of enzyme solution (compound protease and flavor protease 1:1, 1%, w / v), seal in a heat-resistant retort bag, and let stand at 4℃ for 16 hours. Then, heat in a 90℃ water bath for 30 minutes (core temperature reaches 78-80℃), remove, and air-cool at 4℃. Five groups were set up: C (control, no sugar and no enzyme), H (enzyme treatment only), Xyl-H (xylose + enzyme), Glu-H (glucose + enzyme), and Fru-H (fructose + enzyme).

[0029] Example 2

[0030] The five groups of experiments in Example 1 were characterized: C (control, no sugar and no enzyme), H (enzyme treatment only), Xyl-H (xylose + enzyme), Glu-H (glucose + enzyme), and Fru-H (fructose + enzyme).

[0031] (1) Water retention

[0032] First, dry the chicken breast and slice it into 1cm thin slices using a slicer. Then, trim the slices into uniformly sized pieces and record their weight as M1. Heat the pieces in a 90℃ water bath for 30 minutes (until the center temperature reaches 78-80℃). After removing them, cool them at 4℃ using air cooling. Wipe the surface moisture with filter paper and weigh them again (M2). Calculate the percentage of cooking loss using the following formula: Cooking Loss = (M1 - M2) / M1. Moisture content was determined according to the direct drying method in GB 5009.3-2016 "National Food Safety Standard - Determination of Moisture in Food". Results are shown below. Figure 1 .

[0033] Generally speaking, the lower the water loss during steaming or boiling, the higher the water content of the meat products, and the more tender and juicy they will be. Figure 1It can be seen that there is an obvious negative correlation between the cooking loss and the moisture content in this application. The cooking losses of each group from small to large are: Fru-H < Glu-H < Xyl-H < H < C, and the moisture contents of each group from low to high are: H < C < Xyl-H < Glu-H < Fru-H. The cooking loss of the chicken breast meat after enzymatic hydrolysis combined with reducing sugar treatment is less than 30%, which is significantly lower than that of the control group (30.65%) (P<0.05); after enzymatic hydrolysis combined with reducing sugar treatment, the moisture content of the chicken breast meat is increased to more than 71%, which is significantly higher than that of the control group (70.8%) (P<0.05). The enzymatic hydrolysis combined with reducing sugar treatment can significantly improve the water retention performance of the chicken breast meat, and the reduction degree of water holding capacity of each group is ≥95%; among them, the xylose complex enzyme treatment group takes into account the flavor performance, and the two indexes of water holding capacity and flavor reduction degree both reach more than 95% stably at the same time, and the comprehensive performance is the best.

[0034] (2)Tenderness

[0035] Cut the cooked meat samples into meat blocks with dimensions of 1 cm × 1 cm × 3 cm along the muscle fiber direction, use a tenderness meter to measure the muscle tenderness, cut the meat samples along the direction perpendicular to the myofibril, and record the maximum shear force value, and the result is expressed as N.

[0036] Cut the sample into 1cm 3 cylinders, and use a texture analyzer (TA-XT Plus type, Stable MicroSystems, UK) equipped with a cylindrical probe (P / 50) for measurement. The compression strain is set to 75% and the trigger force is 5g. The test parameters are set as follows: pre-test speed 5mm / s, test speed 1mm / s, post-test recovery speed 5mm / s. Each sample is measured 3 times. The results are shown in Table 1 and Figure 2 .

[0037] Tenderness is the most important physical property characteristic of meat, which directly affects the acceptance and satisfaction of consumers. From Table 1 and Figure 1 it can be seen that the shear force of all treatment groups is lower than that of the control group (P<0.05), indicating that the enzymatic hydrolysis combined with reducing sugar treatment effectively improves the tenderness of the meat samples. The values of hardness, elasticity, chewiness and resilience of all treatment groups are lower than those of the control group, further confirming the improvement effect of the enzymatic hydrolysis combined with reducing sugar treatment on tenderness. It should be noted that there is no significant difference in hardness and elasticity between the xylose treatment group and the control group (P>0.05), indicating that the compound treatment of xylose and enzyme can effectively improve the tenderness while better maintaining the elasticity and resilience of the muscle, and avoiding excessive tenderness resulting in soft and mushy meat quality.

[0038] Table 1 Effects of different reducing sugar types and protease treatments on the physicochemical quality of chicken breast meat

[0039]

[0040] Note: Different lowercase letters indicate significant differences (p < 0.05).

[0041] (3) Other physicochemical indicators

[0042] Use a colorimeter to measure flesh color indicators (brightness). Redness Yellowness The following measurements were performed: Three sites were randomly selected on the meat piece for measurement, and the average value was taken as the final result. 1g of sample was mixed with 10mL of distilled water, homogenized in an ice bath at 10000rpm for 30s, and the pH value was measured using a pH meter.

[0043] 1 g of sample was mixed with 10 mL of pre-cooled phosphate buffer solution and homogenized at 10,000 rpm on ice for 20 s, twice. The mixture was then centrifuged at 10,000 rpm for 15 min at 4 °C. 200 μL of the supernatant was pipetted into a 96-well microplate, and the absorbance at 294 nm and 420 nm was measured using an M2e multi-mode microplate reader, denoted as A294 and A420, respectively. The absorbance at 294 nm was used to evaluate the formation of Maillard reaction intermediates; the absorbance at 420 nm was used to evaluate the formation of brown melanoidins in the higher stages of the Maillard reaction. The results are shown in Table 1 and [Table data missing]. Figure 3 .

[0044] The appearance, color, and pH of meat products are important sensory attributes that influence consumer acceptance of chicken quality. A comprehensive analysis and evaluation of the physicochemical qualities of the samples were conducted. Value decrease Value and An increase in values ​​is generally associated with the formation of Maillard reaction products. As shown in Table 1, the xylose (Xyl-H) and glucose (Glu-H) treatment groups in this application... The values ​​were significantly lower than those of the control group (C) and the enzyme-only treatment group (H) (P<0.05), especially in the Xyl-H group. The highest value (P<0.05) indicates that the addition of reducing sugars slightly darkened the meat color and gave it a reddish hue. The brownish color change of the product may be related to the Maillard reaction. The pH results showed that enzyme treatment alone significantly decreased the pH, while the addition of reducing sugars caused the pH to rise back to a level comparable to the control group. This is related to the buffering effect of reducing sugars or the consumption of acidic products by the Maillard reaction.

[0045] (4) Electronic nose

[0046] 3g ± 0.1g of sample was placed at the bottom of a 20mL headspace vial. Each sample was incubated at 50℃ for 20min before being detected by the electronic nose. The sample interval was set to 1s, the zeroing time to 10s, the preparation time to 5s, the detection time to 120s, the purge time to 100s, and the carrier gas flow rate and injection volume to 400mL / min. The results are shown below. Figure 4 .

[0047] Depend on Figure 4 The electronic nose sensor response values ​​revealed differences in the volatile flavor characteristics of the samples across different groups. The control group (C) and the xylose-treated group (Xyl-H) showed high similarity in flavor profile, with largely consistent response trends across most sensors. On the W1W (sensitive to sulfides and pyrazines) and W2W (sensitive to organosulfur compounds) sensors, the xylose and enzyme combination treatment group exhibited significantly higher response values ​​than the other groups, indicating that this treatment promotes the formation of sulfur-containing compounds and meat-flavor compounds such as pyrazines. In contrast, the glucose and enzyme, and fructose and enzyme treatment groups showed less enhancement than the xylose and enzyme combination group. Overall, the Xyl-H group not only had a similar flavor profile to the control group but also demonstrated superior overall flavor quality, suggesting that xylose synergistic enzyme treatment can achieve targeted flavor enhancement while maintaining the basic flavor characteristics of the product.

[0048] (5) GC-IMS

[0049] Weigh 3.0 ± 0.1 g of sample into a 20 mL headspace vial for GC-IMS analysis using an automated headspace injection system. Injection conditions were set as follows: headspace incubation temperature 60℃; incubation time 15 min; incubation speed 500 r / min; headspace needle temperature 80℃; injection volume 500 μL. GC conditions: FS-SE-54-CB-1 column (15m × 0.53mm, 1μm); column temperature 60℃; analysis time 30min; high-purity nitrogen (≥99.999%) as carrier gas; initial column flow rate 2mL / min, held for 2min, increased to 10mL / min within 10min, linearly increased to 50mL / min within 20min, and linearly increased to 150mL / min from 20 to 30min; analytes were separated on the 60℃ column using an IMS ionization chamber with a 6.5keV tritium ionization source in positive ion mode; drift gas flow rate 150mL / min; drift gas was high-purity nitrogen (≥99.999%); drift tube temperature 45℃. Results are shown below. Figure 5 .

[0050] Based on fingerprint analysis results ( Figure 5A) A total of 32 volatile compounds were identified in all treatment groups, including ketones (6), aldehydes (6), esters (8), alcohols (4), sulfur / nitrogen compounds (4), olefins (1), furans / lactones (2), and other heterocyclic compounds (1). This diverse range comprehensively reflects the Maillard reaction flavor characteristics of chicken breast samples. Compared with the control group, the contents of furfural, 2-acetylfuran, and other Maillard reaction characteristic products were significantly increased in the three reducing sugar treatment groups (Xyl-H, Glu-H, and Fru-H). The Xyl-H group showed superiority over the Glu-H and Fru-H groups in both the variety and content of volatile compounds. (Three-dimensional spectra...) Figure 5 (B) shows that the variety of flavor compounds in the reducing sugar treatment group increased compared to groups C and H, with the Maillard reaction playing a key promoting role in this process. PCA results ( Figure 5 (C) indicates that the Xyl-H group was clearly separated from the other two reducing sugar treatment groups, but close to the control group, suggesting that the Xyl-H group and the control group had a high similarity in flavor profile. (Loading scatter plot) Figure 5 D) shows that Maillard reaction-related products such as butyraldehyde, ethyl 3-methylbutyrate, 2-butanone, heptanal, and furfural are key markers for distinguishing different treatment groups, and these substances make significant contributions to the principal components of the samples.

[0051] (6) Sensory evaluation

[0052] An evaluation panel of 12 food professionals (male:female = 1:1, aged 20-30 years) with specialized sensory training was formed. The panel members were prohibited from eating for two hours prior to the evaluation. Using the control group's chicken breast scores as a benchmark, the samples were comprehensively evaluated across five indicators: color and appearance, aroma, taste, texture, and overall acceptability (see Table 2). The chicken breast samples were randomly numbered 1-5, and the evaluators scored each indicator individually. Results are shown below. Figure 6 And Table 3.

[0053] Table 2 Sensory Evaluation Criteria for Chicken Breast

[0054]

[0055] Depend on Figure 6As shown in Table 3, the sensory scores of chicken breast treated with the synergistic treatment of glucose and fructase did not show a significant advantage; the aroma, taste, and overall acceptability were all unsatisfactory. This indicates that improved water retention and tenderness do not completely determine sensory acceptability; the coordination of flavor quality is equally crucial. The xylose and enzyme synergistic treatment group (Xyl-H) performed best in all indicators, followed by the control group, and the flavor profiles of the two showed a consistent trend. The texture of the xylose and enzyme synergistic treatment group (Xyl-H) was comparable to that of the control group, without producing any unpleasant taste, indicating that this treatment can maintain textural characteristics while improving tenderness, achieving a good balance between tenderness and taste. The total aroma and taste score of chicken breast treated with the xylose and enzyme synergistic treatment group (Xyl-H) reached 172.9 points, an increase of 2.19% compared to the control group (169.2 points). The overall acceptability score of the xylose and enzyme synergistic treatment group (Xyl-H) was the highest, followed by the control group, with a flavor reproduction rate exceeding 100%, indicating that the addition of xylose significantly enhanced the flavor characteristics of the product. The xylose-complex enzyme synergistic treatment group had significantly better aroma and taste scores than the other groups, and the best overall acceptability. The flavor reproduction of this group was stable at ≥95%, and with a water-holding capacity of ≥95%, it met the requirements of ≥95% for both water-holding capacity and flavor fidelity, resulting in excellent meat aroma reproduction.

[0056] Table 3. Effects of different types of reducing sugars and protease treatments on five evaluation items of chicken breast.

[0057]

[0058] Note: Different lowercase letters indicate significant differences (p < 0.05).

[0059] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A method for maintaining the water-holding capacity and flavor reproduction of meat products through enzymatic hydrolysis and xylose treatment, characterized in that, Thaw the meat products, remove fat and connective tissue, and trim them into uniform pieces. Prepare a marinating solution containing salt, compound phosphates, and reducing sugars. Continuously vacuum tumble the meat products with the marinating solution. After tumbling, inject compound enzyme solution into the meat products, seal them, and let them stand to marinate. Then, heat the meat pieces in a water bath to control the center temperature. After heating, cool them down with air to obtain the finished meat products.

2. The method for maintaining the water-holding capacity and flavor reproduction of meat products by enzymatic hydrolysis and xylose treatment according to claim 1, characterized in that: The reducing sugar is selected from xylose, glucose, and fructose.

3. The method for maintaining the water-holding capacity and flavor reproduction of meat products by enzymatic hydrolysis and xylose treatment according to claim 1, characterized in that: Based on the weight of meat products, the amount of salt added to the marinade is 1.2%, the amount of compound phosphate added is 0.3%, and the amount of reducing sugar added is 0.5%. The solvent for the marinade is water, and the amount of marinade added is 25-27% of the meat weight.

4. The method for maintaining the water-holding capacity and flavor reproduction of meat products by enzymatic hydrolysis and xylose treatment according to claim 1, characterized in that: The continuous vacuum tumbling conditions are: temperature 4℃, vacuum degree 0.08MPa, rotation speed 10rpm, tumbling angle 45°, and tumbling time 40min.

5. The method for maintaining the water-holding capacity and flavor reproduction of meat products by enzymatic hydrolysis and xylose treatment according to claim 1, characterized in that: The injection volume of the compound enzyme solution is 10% of the meat weight.

6. The method for maintaining the water-holding capacity and flavor reproduction of meat products by enzymatic hydrolysis and xylose treatment according to claim 1, characterized in that: The compound enzyme solution is prepared by mixing compound protease and flavor protease in a mass ratio of 1:1, and the mass concentration of the enzyme solution is 1%.

7. The method for maintaining the water-holding capacity and flavor reproduction of meat products by enzymatic hydrolysis and xylose treatment according to claim 1, characterized in that: The sealing and pickling conditions are as follows: 4°C for 16 hours.

8. The method for maintaining the water-holding capacity and flavor reproduction of meat products by enzymatic hydrolysis and xylose treatment according to claim 1, characterized in that: The water bath heating temperature is 90℃, the heating time is 30 minutes, and the center temperature of the meat block is controlled at 78~80℃; the air cooling temperature is 4℃.

9. The method for maintaining the water-holding capacity and flavor reproduction of meat products by enzymatic hydrolysis and xylose treatment according to claim 1, characterized in that: The water-holding capacity and flavor reproduction of the processed meat products are both ≥95%.

10. The method for maintaining the water-holding capacity and flavor reproduction of meat products by enzymatic hydrolysis and xylose treatment according to claim 1, characterized in that: The processed meat products have a cooking loss of ≤29.15% and a moisture content of ≥71.41%.

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