44 results about "Beef sample" patented technology

The invention discloses a method for obtaining the near-infrared spectrum of a beef sample online and an application thereof in evaluating beef quality. The method for obtaining the near-infrared spectrum of a beef sample provided by the invention obtains the near-infrared spectrum of the beef sample by adopting a near-infrared spectroscopy; and the average scanning times of spectrum of the near-infrared spectroscopy is set to be 30. The invention also discloses an application of the method in evaluating the beef quality and / or comparing the beef quality. The beef quality is reflected by at least one of the following indexes: (1) pH value; (2) color; and (3) tenderness. By adopting the method provided by the invention to evaluate or compare the beef quality, online nondestructive testing can be realized (without cutting a sample from the carcass or split part meat and mincing), and multiple indexes of meat can be evaluated at the same time; and the method has obvious advantages of simple treatment and good repeatability.

The invention relates to the technical field of veterinary drug residue detection, in particular to a method for analyzing residual antibiotics in beef. The method at least comprises the steps that beef samples are subjected to pretreatment, extraction, purification and monitoring analysis, wherein the monitoring analysis is conducted by means of a chromatogram-mass spectrometry combined technology. In the extraction process, a surfactant is adopted for increasing a dissolution rate of the target antibiotics; in the purification process, a demulsifier is adopted for reducing an emulsificationrate of a system, matrices and other impurities are precipitated and removed, and the precision and sensitivity of the detection process are further improved.

The invention discloses a method for discriminating true and false yak meat products. The method comprises determining delta <13> C permillage, delta <15> N permillage and delta <2> H permillage of beef samples to be discriminated, substituting the delta <13> C permillage, delta <15> N permillage and delta <2> H permillage into discriminated models of Y <common beef> and Y <yak meat>, calculating the Y <common beef> and Y <yak meat>, wherein Y <common beef>=-3.312 delta <13> C+5.980 delta <15> N-0.631 delta <2> H-79.099 and Y <yak meat>=-5.249 delta <13> C+3.791 delta <15> N-0.640 delta <2> H-110.627, and comparing Y1 and Y2 values, wherein if the Y <common beef> is greater than Y <yak meat>, the beef sample is a common beef sample, and if the Y <common beef> is less than Y <yak meat>, the beef sample is a yak meat product. The method has the characteristics of simple processes, convenience, strong operationality, discrimination rate of 97%, fastness, economy and utility.

The invention discloses a method for identifying the authenticity of yak meat products, comprising: measuring δ in a beef sample to be identified 13 C‰, δ 15 N‰ and δ 2 H‰; will δ 13 C‰, δ 15 N‰, and δ 2 H‰ values ​​are substituted into the discriminant model Y 普通牛肉 and Y 牦牛肉 Y is calculated from 普通牛肉 and Y 牦牛肉 , Y 普通牛肉 =‑3.312δ 13 C+5.980δ 15 N-0.631δ 2 H‑79.099Y 牦牛肉 =‑5.249δ 13 C+3.791δ 15 N-0.640δ 2 H‑110.627; Compare Y 1 and Y 2 value, if Y 普通牛肉 >Y 牦牛肉 , it is determined that the beef sample to be identified is a common beef product, if Y 普通牛肉 <Y 牦牛肉 , it is determined that the beef sample to be identified is a yak meat product. The method is simple, convenient, and highly operable, with a discrimination rate as high as 97%, and has the characteristics of rapidity, economy, and practicality.

The present invention discloses a spleen strengthening and lung moistening sliced dried beef processing method comprising the following steps: 1) choosing the sources of beef raw materials and processing the beef raw materials; 2) deacidifying; 3) soaking; 4) pre-cooking the soaked beef with pre-brewed shii-takes and dictyophora indusiata soup; 5) slicing; 6) putting the beef slices or dices into a boiling liquid which consists of radix astragali, red dates, and pseudostellaria heterophylla roots at a mass ratio to be soaked; and then taking the treated beef slices or dices out onto a screen net to be drained, and hot-wind air-drying the medicine liquid on the surface of the beef slices or dices; 7) frying the beef and natural accessory materials at a mass ratio and at a temperature of 97.8 DEG C; and 8) drying: drying the processed beef at a temperature of 97.8 DEG C to a water content of 17 %; and cooling the dried beef, packaging the cooled beef, inspecting beef samples, and sending the sliced dried beef out from factory. The processed sliced dried beef contains a variety of amino acids, is fresh in color and fragrance, is delicious and nutritious, can strengthen spleen, promote salivation and moisten lungs, and enhance human body immunity in a regular consumption, and is not only high in nutritional value, but also has health-care function, and is conducive to body health.

The invention discloses a manufacture method of recombinant dried beef. The method comprises the following steps: green beef or thawed beef is selected; regarding the beef sample quantity of 0.46mg / g as a reference, bromelain is weighed (specific activity unit: 1200Mu / g ) and diluted into bromelain solution, and then is injected into different parts of the beef; after being rolled and rubbed for 10 to 20 minutes, the beef reacts at the temperature of 40 DEG C for 1.5 hours; the beef is prickled; the prickled beef is dewatered and divided into two parts; one part is steamed and boiled until maturity, and cut and blended as beef grains; the other part of the green beef is dewatered and cut and blended as beef emulsion; the boiled and cut and blended beef grains and the green beef emulsion are evenly mixed; the proportion of the beef grains and the beef emulsion is 0.5-2: 1; TG enzyme is added to the beef by 2-10mg / g; the cooked and the fresh beef are jointed and shaped under the condition that the TG enzyme and the pressure are 1.5-3 N / cm<2>; and then the beef is steamed and boiled, roasted and packaged. The dried beef has the advantages of soft mouth feel, low hardness and bright color and luster.