86 results about "Lean meat" patented technology

The invention belongs to the technical field of molecular biology, particularly relates to a pig chromosome 3 TMC7 gene as a meat-producing character molecular breeding marker and application, and aims to provide a new marker and technical support for meat-producing character molecular breeding of pigs. The molecular marker is located at the 26346502 base in a pig chromosome 3 TMC7 gene, and allele G / T polymorphism exists at the site. A correlation analysis result shows that in American and French large white pig populations, the eye muscle area of a GG genotype individual is remarkably higher than that of other genotype individuals (plt; 0.05), and it is indicated that the genotype is a favorable genotype of the eye muscle area character. The SNP marker provided by the invention provides a new molecular tool for genetic breeding of pig eye muscle area characters, and can be used for auxiliary screening of breeding pigs with excellent meat production performance, so that the breeding process of pig breeds with high lean meat percentage is accelerated.

The present invention discloses a method for breeding Qinglian black pigs, which relates to the field of animal husbandry industry production. The breeding method of the Qinglian black pig is as follows: Jiaxing black pigs are used as sows, and Berkshire pigs and Duroc pigs are used as sires for progressive crossbreeding to obtain a zero-generation basic group. After four generations of group successive breeding, a Qinglian black pig variety containing 12.5% ​​Jiaxing black pig bloodline, 12.5% ​​Berkshire pig bloodline, and 75% Duroc pig bloodline is obtained. It adopts modern genetic breeding methods and has been bred for multiple generations. The Qinglian black pig has a fast growth rate, a high carcass lean meat rate, and excellent meat quality. It can produce high-quality commercial pigs or serve as the terminal sire for black pig production.

The present application belongs to the field of livestock slaughtering and raw meat processing, and provides a pork slaughtering production line CT detection device, which comprises a base, a driving assembly, a rotary support assembly, a rotating seat, a ray source assembly and a detector assembly. The rotating seat is rotatably arranged on the base through the rotary support assembly, and the driving assembly is used for driving the rotating seat to rotate. The detector assembly and the ray source assembly are arranged on the two sides of the rotating seat respectively, and the detector assembly is oppositely arranged with the ray source assembly. The device scans 360° to build a three-dimensional structure of a live pig carcass, accurately reflects the abnormal position of pork, analyzes the proportion of pork fat and lean meat according to the different densities, detects the moisture content of pork, can replace multiple detection links, and optimizes the pork production detection process. The pork detection and production are carried out synchronously, and the detection is nondestructive. The detection time of a single live pig is shortened to within 1 minute, the detection cycle is greatly reduced, and the detection efficiency is improved. The pork detection of the slaughtering production line is fully covered, and abnormal information is fed back in time.

The invention relates to the technical field of food, in particular to an instant meat ball capable of being brewed and a production method thereof, and the instant meat ball comprises the following raw materials in percentage by mass: 95.0-98.5% of lean meat; 0.5%-3.0% of ice water; 0.5%-2.0% of crisp garlic bulbs; 0.2% to 1.5% of cassava starch; 0.001% to 0.01% of a colloid; and the balance of seasonings. The colloid is a mixture of konjac gum and xanthan gum; the instant meat ball recovers the elastic and tender taste after being brewed with boiling water for 1-3 minutes and can be directly eaten, low-temperature pulping control is carried out, the material temperature is strictly controlled to be 0-10 DEG C in the pulping process, advanced denaturation of myosin caused by heat generated by friction can be effectively inhibited in the low-temperature environment, and it is ensured that muscle protein is fully dissolved out and a compact gel network is formed; and meanwhile, the low temperature is beneficial to protecting long molecular chains of the konjac glucomannan and the xanthan gum from being degraded by excessive mechanical shearing force, so that the konjac glucomannan and the xanthan gum can play a maximum synergistic gelation role in subsequent processing.

The invention discloses an SNP (Single Nucleotide Polymorphism) molecular marker positioned on a pig chromosome 10 and related to a total lean meat percentage. An SNP site of the SNP molecular marker corresponds to Tgt at a position of 11840666bp of a chromosome 10 of an international pig reference genome Ensembl Sscrofa11.1 version; g mutation; the nucleotide sequence of the SNP molecular marker is SEQ ID NO.1, wherein M in the sequence is T or G. Researches show that the polymorphism of the basic group at the site leads to the difference of the total lean meat percentage. Accordingly, the inventor establishes a corresponding pig genetic improvement method, and by optimizing the dominant alleles of the SNP, the frequency of the dominant alleles can be increased generation by generation, the total lean meat percentage of pigs can be increased, the progress of pig genetic improvement can be accelerated, and the economic benefit of breeding pig breeding can be effectively improved. In addition, the inventor also researches and designs a primer pair for amplifying the nucleotide sequence of the SNP molecular marker, and by virtue of the primer pair, the slaughter traits can be quickly and accurately bred, and the breeding process is accelerated.

The application provides a pig fattening period feed additive and a compound feed containing an amino acid chelate and belongs to the technical field of feeds.The pig fattening period feed additive comprises the following components in percentage by mass: 37-45% of an amino acid chelate, 24-28% of a compound multivitamin, 8-12% of betaine, 5-10% of theaflavin and 10-15% of a compound enzyme.The betaine and theaflavin can synergistically improve muscle composition and fat absorption, promote fat decomposition of pigs and increase lean meat percentage of pig carcasses.The pig fattening period feed additive is nutritionally comprehensive and balanced, the components are reasonably matched, can effectively increase the growth rate, daily weight gain and lean meat percentage of pigs, is a safe and efficient pig fattening period feed additive and solves the problems of slow growth and low lean meat percentage of pigs in the fattening period.

The invention discloses a structural variation molecular marker influencing pig abdomen subcutaneous fat weight on a pig chromosome 5 and application of the structural variation molecular marker. The structural variation molecular marker is a DNA fragment inserted behind a 66120412bp site on a chromosome 5 of an international pig reference genome version 11.1; the nucleotide sequence of the DNA fragment is as shown in SEQ ID NO: 1. The structural variation molecular marker provided by the invention is remarkably related to the pig abdominal subcutaneous fat weight character, the pig abdominal subcutaneous fat weight character can be identified by identifying the structural variation molecular marker, and the pig abdominal subcutaneous fat weight character can be identified by selecting individuals carrying the structural variation molecular marker in the breeding process. The weight of abdominal subcutaneous fat of offspring pigs can be reduced, and the lean meat percentage of the offspring pigs is improved.

A method includes receiving a stream of input material made up of pieces of meat and separating a first material and a second material from the input material. The first material includes liquified meat fat and the second material includes raw lean meat. Fat granules are formed from a portion of the first material. A quantity of the meat fat granules at a meat fat blending temperature are then combined with a quantity of the second material at a lean meat blending temperature to produce a target comminuted meat product having a target lean point.

The invention belongs to the technical field of veterinary feed, and particularly relates to a feed additive for improving pork quality and a preparation method thereof. The composition is prepared from the following raw materials in parts by weight: 30-40 parts of conjugated linoleic acid, 12-15 parts of gelatin, 10-15 parts of whey protein, 12-15 parts of yeast beta-glucan, 8-12 parts of butyrin, 6-7 parts of an antioxidant, 8-10 parts of chitosan and 40-60 parts of maltodextrin. According to the compound feed additive disclosed by the invention, through the synergistic effect of the conjugated linoleic acid microcapsules, the beta-glucan-butyrin compound and the tea polyphenol-chitosan compound, CLA slow release regulation and control of fat metabolism are realized, and the lean meat percentage and intramuscular fat are increased; beta-glucan can enhance intestinal immunity, and butyrin can promote nutrient absorption; the tea polyphenol-chitosan compound resists oxidation and improves the meat color and the water-retaining property, conventional methods such as spray drying and low-temperature mixing are adopted in the process, and the cost is effectively reduced.

The invention relates to food technology. Specifically, it discloses a 3D-printed high-protein and prebiotic dietary-fiber-rich finger food adapted to provide balanced nutrition for the elderly and people with swallowing disorders. By including lean meat (e.g., pork), prebiotic dietary-fibers-rich berry pomace, broth, collagen, structured oil as a bigel (biphasic system), salt and seasonings as main raw materials and through pureeing, blending, shaping by extrusion, baking, the 3D-printed product is rich in protein and prebiotic dietary fiber. Further, it is suitable for people with dysphagia, complying International Dysphagia Diet Standardization Initiative (IDDSI) level 6, which classifies the product as soft and bite-sized. The invention discloses a method s of producing such 3D-printed food products, from selecting and processing the initial ingredients to ready-to-eat products. The steps include preparing a nutritious formulation with properties suitable for 3D printing, 3D-printing, and heat-treating with specifically defined parameters.

The invention provides a feed additive and compound feed for improving intramuscular fat of pork, and belongs to the technical field of animal feed. The additive consists of the following components in parts by mass: 30-40 parts of codonopsis pilosula, 20-25 parts of rhizoma atractylodis, 12-16 parts of folium eriobotryae, 10-15 parts of bighead atractylodes rhizome, 10-15 parts of poria cocos, 8-12 parts of hawthorn, 18-22 parts of pomegranate rind and 5-10 parts of liquorice. The feed additive disclosed by the invention can effectively solve the problem that the meat quality and flavor of modern commercial pigs are reduced due to high lean meat percentage breeding through the synergistic effects of tonifying spleen, promoting appetite, promoting nutrient absorption and regulating metabolism. When the feed additive is applied to live pig feeding, the average daily gain and the meat-feed ratio of pigs can be remarkably increased on the premise that the thickness of back fat is not increased, meanwhile, the carcass lean meat percentage, the marbling score and the intramuscular fat content are increased, and the yield and the edible flavor of pork are comprehensively improved.

The present application relates to the technical field of food processing, and discloses a kind of mushroom foot powder minced meat product and its preparation method, the method includes: after drying edible mushroom foot, ultrafine grinding is carried out, and mushroom foot powder is prepared;Lean meat, fat and mushroom foot powder are added according to the mass ratio of 76:16:8, and salt and ice water are added and chopped into a paste, after low-temperature emulsification, heating treatment is carried out, and the mushroom foot powder minced meat product is obtained.The present application makes full use of edible mushroom processing by-products, significantly improves the water retention and gel strength of minced meat by adding mushroom foot powder, reduces the cooking loss, and improves the texture characteristics;At the same time, the fat content of the product is effectively reduced, the digestion and absorption are promoted, it is suitable for industrialized large-scale production, and the prepared minced meat product has a dense gel network structure and excellent processing characteristics, which meets the needs of consumers for low-fat healthy meat products.

The application provides a pig crossbreeding method, an electronic device and a program product, and relates to the technical field of pig breeding. The method comprises the following steps: acquiring a body image of a sow sample in a Jinhua pig strain and a preset pig population; according to the body image, a plurality of excellent samples are selected as target sow samples from the Jinhua pig strain and the preset pig population by a preset sow sample screening strategy; pig performance data of the crossbreeding offspring of the target sow samples are acquired; the comprehensive performance score of the crossbreeding offspring is determined by a preset performance evaluation strategy according to the pig performance data; and the target sow sample corresponding to the crossbreeding offspring with the highest comprehensive performance score is determined as the crossbreeding result according to the comprehensive performance score. In this way, the Jinhua pig strain and a pig breed with fast growth and high lean meat rate are crossbred respectively, and the crossbreeding combination with the optimal offspring performance is selected as the breeding result, so that the advantages of the Jinhua pig and other pig breeds are combined to improve the problems of slow growth and low lean meat rate of the Jinhua pig.

The utility model relates to the technical field of lean meat roast sausage preparation, and discloses a lean meat roast sausage preparation intermittent tumbling machine which comprises a supporting mechanism and a power mechanism arranged on the surface of the supporting mechanism, and further comprises a tumbling barrel installed on the surface of the power mechanism, and a sliding cover is connected to the inner wall of the tumbling barrel in a sliding mode. One side of the sliding cover is fixedly connected with a tumbling sheet, and an inner cavity of the sliding cover is fixedly connected with a sealing ring; through the cooperation of the fixing mechanism and the sliding cover, the tumbling sheet can be moved out of the interior of the tumbling barrel, so that a worker can clean the interior of the tumbling barrel and the tumbling sheet more conveniently, meanwhile, through the cooperation of the cam and the slapping mechanism, the surface of the tumbling barrel can be slapped, and the working efficiency is improved. Therefore, the situation that meat is adhered to the inner wall of the tumbling barrel in the processing process is effectively reduced, and the problems that when an existing tumbling machine is used, cleaning is not convenient enough, and the tumbling efficiency is low are solved.

The invention discloses a nitre-free dried pork slice color development process which comprises the following steps: S1, selecting pork hind leg lean meat blocks, slicing the pork hind leg lean meat blocks, then hydrolyzing the pork hind leg lean meat blocks with compound protease, and then mixing and pickling the pork hind leg lean meat blocks; s2, the pickled pork is subjected to vacuum rolling and kneading, and then the pork is put into a low-temperature water-controlled drying device to be dried; s3, smoking the dried pork, cooling, slicing, detecting and packaging the smoked pork to prepare a finished product, and finally performing qualification inspection. The invention further discloses a nitre-free dried pork slice low-temperature water control drying device. According to the technology, the color development effect can be improved, the pork can be turned over while being dried by the device, uniform drying of the pork can be guaranteed, the color development effect is further improved, meanwhile, loading and unloading operation of the pork is more convenient, and the working efficiency is improved.

The present application relates to the field of feed additives, and discloses a lean-type additive for improving the meat quality of Ningxiang pigs and a preparation method thereof, wherein the added enzyme protein carrier has plant activity and enzyme activity, can improve the intestinal health of Ningxiang pigs, promote bone and muscle synthesis, and has antibacterial and antioxidant properties; the bacteria powder microcapsules can realize the rapid colonization of several intestinal probiotics; the bioavailability of plant polyphenols is high; and the amino acid and organic acid compound can promote protein synthesis; the several raw materials used in the present application are green and safe, can have a synergistic effect, can effectively improve the body immunity and the nutrient digestion and absorption capacity of Ningxiang pigs, and can further enhance the constitution of Ningxiang pigs and improve the lean meat rate, while reducing the fecal pollution of Ningxiang pigs and saving the feed cost.

The invention provides a formula and a preparation method of a traditional Chinese medicine compound pig feed for improving lean meat percentage. The traditional Chinese medicine compound pig feed is mainly prepared from the following raw materials: vinasse powder, soybean cakes or peanut cakes or corn cakes, potato powder, fruit powder, radix puerariae powder or konjaku flour and radix ginseng and radix astragali powder. The traditional Chinese medicine compound pig feed is used for feeding pigs and can greatly improve the lean meat percentage of the pigs. Meanwhile, the feed is good in taste, the physique of the pigs is enhanced, the feeding period is shortened, and the economic benefits of farmers are improved. The feed is convenient to take, rich in components, simple to produce and suitable for large-scale production, and the profit of a feed processing enterprise can be increased.

The invention belongs to the technical field of sausage making, and discloses a fat-reducing double-protein sausage and a making method thereof.The making method comprises the steps that 1, lean meat and fat meat are washed with cold water at the temperature of 4-6 DEG C to remove blood stains on the surfaces, and then the lean meat and the fat meat are cut into diameter particles respectively; s2, uniformly mixing and stirring 45-55 parts of lean meat particles, 30-40 parts of fat meat particles, 10-20 parts of recombinant fat and 5-15 parts of drawing protein to obtain a secondary raw material; s3, adding 2-3 parts of edible salt, 4-8 parts of white granulated sugar, 0.3-0.5 part of monosodium glutamate, 0.5-1 part of white spirit, 0.005-0.006 part of monascus red pigment and 3-15 parts of water into the second-grade raw material to obtain a third-grade raw material; s4, filling the third-stage raw materials into casings, and baking and forming to obtain finished products of sausages. Through a double-protein formula, fat recombination and precise low-temperature process control, the technical problems of traditional low-fat sausages in taste, flavor and quality stability are solved, and the dual purposes of reducing fat and guaranteeing taste are achieved.

The application discloses ecdysterone-low molecular weight fructan composite microspheres with fat-reducing and muscle-increasing functions, and a preparation method and application thereof, and belongs to the technical field of biological medicine and functional food. The composite microspheres have a core-shell structure, the inner core is a calcium alginate gel, the outer shell is chitosan, the inner core co-encapsulates ecdysterone and low molecular weight fructan, and the mass ratio of the two is 0.8-1.2:1. The preparation adopts a liquid drop microfluidic technology combined with an internal gelation method to form the inner core, and adopts a post-crosslinking method to coat the outer shell. The composite microspheres are regular in shape, uniform in particle size, high in encapsulation rate, good in stability, excellent in pH response slow-release and anti-degradation characteristics in the gastrointestinal tract. In-vivo pharmacological experiments prove that the composite microspheres can reduce the body weight and body fat rate of obese mice, increase the lean meat content and muscle strength, realize synergistic effects of fat reduction and muscle increase, and can be used for preparing drugs or functional food for improving obesity-related muscle loss, low-muscle obesity and related metabolic syndrome.

The invention discloses a feed pharmaceutical composition for treating ileitis of piglets, a preparation method and application, and belongs to the field of traditional Chinese medicine preparations, the feed pharmaceutical composition comprises a component A and a component B. The component A comprises, by weight, 10-20 parts of licorice roots, 10-20 parts of Chinese dates, 10-30 parts of baked ginger, 10-15 parts of pomegranate rind and 5-10 parts of Chinese yam; the component B is prepared from 6.5 to 10 parts of lactobacillus fermentum and 6.5 to 10 parts of bacillus subtilis, and the mass ratio of the lactobacillus fermentum to the bacillus subtilis is 1 to 1. According to the present invention, etiology and pathogenesis analysis is performed on pig ileitis through traditional Chinese medicine syndrome differentiation for the first time, the treatment rule and the traditional Chinese medicine prescription are obtained, and in addition, after the mixed probiotics enter the animal body, the colonization of pathogenic bacteria in the ileum can be significantly inhibited and reduced, the occurrence of the ileitis is prevented, the diarrhea rate is reduced, and the growth performance of the infected pig is improved; the content of proinflammatory factors can be reduced, so that the intestinal inflammation reaction is relieved, and on the basis of treating ileitis, the multiple advantages of increasing the lean meat percentage, improving the meat quality and flavor and enhancing the nutrition and health care value are achieved.

The invention discloses simulated streaky pork prepared based on acid-coagulated wiredrawing cheese, which is prepared from a pork skin component, a fat meat component and a lean meat component which are prepared from raw milk, and the structure and the taste of the streaky pork are simulated in a bionic manner through layered superposition and shaping; the pork skin component is mainly prepared from whey and lotus root starch, and auxiliary materials are used for color matching; the fat meat component is mainly prepared from whey, raw milk and lotus root starch, and edible gum is supplemented to preserve water and oil; the lean meat component is mainly prepared from acid-coagulated wiredrawing cheese and vegetable protein, and auxiliary materials are used for color matching. The simulated streaky pork highly simulates the structure, flavor and cooking performance of the traditional streaky pork, successfully converts the excess milk source into the structured protein fat matrix with high added value, and has important significance in promoting the efficient utilization of the milk source, improving the milk industry value and innovating the healthy food materials.

The present invention relates to the technical field of pig molecular marker screening, and more particularly to a single-nucleotide polymorphism (SNP) molecular marker located on chromosome 5 and associated with pig lean meat percentage, and its application. This SNP molecular marker corresponds to a T>C mutation at bp 64,865,623 and an A>G mutation at bp 64,865,624 on chromosome 5 of the International Porcine Genome Version 11.1 reference sequence. These two adjacent sites are the highest points in the GWAS and are highly linked to surrounding SNP sites. Application of this marker in genotyping, genetic breeding, and other areas can address current technical issues, such as the lack of genetic traits associated with pig lean meat percentage.

This invention discloses a SNP molecular marker associated with backfat thickness in pigs. This SNP marker is either a T>C mutation located at position 66885632 bp on chromosome 5 of the international pig genome Sscrofa 11.1 version, or a T>C mutation represented by M at position 106 as shown in SEQ ID NO: 1. This molecular marker is significantly associated with the backfat thickness trait in pigs. Using this molecular marker, an efficient and accurate marker-assisted breeding technique can be established and applied to the genetic improvement of backfat thickness in breeding pigs, thereby improving the meat (lean meat) performance of the pig population, increasing enterprise economic profits, and enhancing core competitiveness. By optimizing the dominant allele of this SNP molecular marker, the frequency of the dominant allele can be increased generation by generation, reducing backfat thickness in the core breeding population, accelerating the improvement of related carcass traits in breeding pigs, and thus effectively improving the economic benefits of pig breeding.

The invention discloses a CT image scanning-based live pig body composition automatic segmentation and quantification method and device, and belongs to the technical field of segmentation and quantification. The method comprises the following steps: acquiring CT scanning image data of a live pig, and preprocessing the CT scanning image data; segmenting the preprocessed CT scanning image based on a gradient guidance level set edge enhancement segmentation method so as to remove a CT bed part in the image; predicting a segmentation mask of the visceral organ based on a bidirectional convolution residual frame, and further removing visceral tissues of the live pig from the scanning image of which the CT bed part is removed according to a prediction result; and identifying and quantifying bones, lean meat and fat of the live pigs to obtain the mass and mass ratio of each tissue. Through a deep learning technology and a CT imaging technology, bones, lean meat, fat and the like in a live pig body can be quickly and accurately segmented and quantitatively analyzed, so that certain technical support is favorably provided for agricultural production, scientific research and food safety.

The invention relates to the technical field of genetic breeding, in particular to application of a molecular marker primer group to identification of pig backfat thickness and / or lean meat percentage, the site of an SNP molecular marker is located at the 21bp position of the fourth exon of a pig DUSP1 gene with the gene version number of ENSSSCT00085019601.1, and nucleotide at the site is G or A; the nucleotide sequence of the SNP molecular marker is as shown in SEQ ID NO. 3; the nucleotide sequence of an upstream primer of the primer group is as shown in SEQ ID NO.1, and the nucleotide sequence of a downstream primer of the primer group is as shown in SEQ ID NO.2. By detecting the genotype of the SNP site, the backfat thickness and the lean meat percentage of the pig can be effectively identified, a rapid and accurate molecular assisted breeding tool is provided for early breeding of the pig, and the improvement of the lean meat percentage and the optimization of the carcass quality are facilitated.

This invention relates to the field of meat processing technology, and discloses a method for controlling the formation of benzo[a]pyrene in high-temperature roasted meat products and improving their quality. The method includes removing the skin and fascia of fresh meat to obtain lean meat; mincing and mixing the lean meat with fat; adding salt to obtain a basic meat paste; adding 0.6% to 0.7% by weight of calcium ascorbate to the basic meat paste and mixing thoroughly to obtain a modified meat paste; marinating the modified meat paste in a refrigerator away from light; stuffing it into sausages using natural casings; igniting a carbon source until it completely turns into white charcoal without an open flame; roasting and turning the sausages on a grill at a vertical distance from the carbon source to obtain high-temperature roasted meat products. This invention, by inhibiting lipid oxidation through calcium ascorbate, cuts off the carbon source supply for the formation of the carcinogen benzo[a]pyrene at its source, while also moderately inhibiting the Maillard reaction process. This method effectively reduces the formation of carcinogens in meat products while significantly improving the product's color and flavor, thus enhancing its overall quality.

The invention discloses a goose meat sauce preparation method based on marinated goose meat, which comprises the following steps: grading the marinated goose meat according to fat percentage through near infrared spectrum, removing bones from lean meat with the fat percentage less than or equal to 30%, cutting the lean meat into diced meat of 1-5mm, frying the diced meat at 100-120 DEG C for 10-15 minutes until oil comes out, collecting and separating out goose oil with the fat percentage gt; melting and centrifuging 30% of fat meat to extract goose oil, and mixing the diced lean meat fried in the step (b) with the goose oil obtained in the step (b) (c). According to the preparation method of the goose meat paste based on the marinated goose meat, the fat rate of the paste body is stabilized at 32 + / -0.5%, the fluctuation coefficient is less than or equal to 0.15, the centrifugal oil separation rate is reduced from 9.8% to 1.2%, the reduction amplitude reaches 87.8%, the problem of grease layering is solved, and the stability of the texture of the product is ensured; according to the present invention, the two-phase flavor release system enables the flavor intensity to achieve 142% of the traditional process within 2 min, the gas chromatography-mass spectrometry detection results show that the key flavor substance retention rate is 95.7 + / -0.8%, the sauce material is endowed with the stable flavor release characteristic, the energy-saving sterilization process enables the sterilization energy consumption to be reduced to 3.1 + / -0.2 kW.h / ton, the sterilization energy consumption is reduced by 62.2%, and the carbon emission is reduced to 16 + / -0.5 kg / ton.

The invention belongs to the technical field of molecular breeding of pork pigs, and particularly relates to an SNP (Single Nucleotide Polymorphism) molecular marker combination related to a pig backfat thickness character and application of the SNP molecular marker combination. The invention discloses an SNP (Single Nucleotide Polymorphism) molecular marker combination related to the back fat thickness character of a pig. The SNP molecular marker combination comprises BFchr9-1 and BFchr13-1. Wherein the BFchr9-1 is a nucleotide sequence as shown in SEQ ID NO.1, and a basic group at the 137bp position is G or T. The BFchr13-1 is a nucleotide sequence as shown in SEQ ID NO.2, and a basic group at the 161bp position is G or A. The BFchr13-1 has a nucleotide sequence as shown in SEQ ID NO.1. By utilizing the SNP molecular marker combination, the backfat thickness of the pork pigs can be remarkably reduced, the lean meat percentage can be increased, the lean meat percentage can be increased in the genetic aspect, the slaughtering day age can be shortened, and the SNP molecular marker combination is suitable for genetic improvement of a three-way hybridization system and local pig breeds.

The utility model discloses a lean meat ball stirrer which comprises a rack, a stirring barrel mounted on the rack, a driving shaft rotationally arranged on the stirring barrel, a driving piece connected with the driving shaft, a sealing cover covering an opening of the stirring barrel, and a stirring paddle, the driving shaft comprises two fixed sections rotationally installed on the stirring barrel and a dismounting section located between the two fixed sections, one fixed section is connected with the driving part, the dismounting section is located in the stirring barrel, the stirring paddle is installed on the dismounting section, and butt joint assemblies are arranged between the two ends of the dismounting section and the fixed sections; the butt-joint assemblies have the butt-joint state that the disassembly section and the fixed section are in steering linkage and the separation state that the disassembly section and the fixed section are separated, and a control assembly for controlling the butt-joint assemblies to be switched is connected between the two butt-joint assemblies. The stirring paddle cleaning device has the following advantages and effects that the stirring paddle can be conveniently and effectively cleaned, so that the difficulty of manual cleaning is reduced, and the sanitation of processed food is ensured.

The invention discloses a control method of drying equipment and a drying system, the control method is applied to the drying system, the drying system comprises an upper computer and the drying equipment, and the method comprises the following steps: receiving temperature distribution data of the surface of preserved meat; determining the center temperature of a fat meat area and the surface temperature of a lean meat area of the preserved meat based on the temperature distribution data, determining the temperature difference value of a fat-lean junction area based on the center temperature and the surface temperature, and judging whether the preserved meat has a heat accumulation risk based on the temperature difference value; if yes, a heat accumulation area is obtained based on the wind speed distribution data and the temperature distribution data obtained by the sensor assembly; and determining a target air inlet and a corresponding air speed recommendation value based on the heat accumulation area and the corresponding temperature difference value, and sending the air speed recommendation value to the target air inlet to control the air speed, so that local heat accumulation in the bacon drying process can be effectively eliminated.