13 results about "Lean meat" patented technology

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 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 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 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.

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 present application belongs to the field of molecular biological technology and molecular marker technology, and particularly relates to a SNP molecular marker related to lean rate of pigs on chromosome 6 of pigs and application. The SNP site of the SNP molecular marker related to lean rate of pigs on chromosome 6 of pigs corresponds to C>T mutation at 47817566bp on chromosome 6 of international pig reference genome 11.1 version; the molecular marker is obtained by whole genome association analysis, and can significantly affect the lean rate of pigs at 100kg body weight. The present application further provides a primer pair for identifying the molecular marker, and the molecular marker and the primer pair can be used to establish high-efficiency and accurate molecular marker assisted breeding technology, which can be applied to genetic improvement of lean rate of pigs, and can finally realize improvement of economic benefits of breeding enterprises.

This invention discloses a method for raising high-quality Meihua pigs in an ecological forest environment, belonging to the field of forest ecological farming technology. The invention selects forest land with ample sunshine, convenient water supply, 50%–65% summer shade, and a slope of less than 15°. Square grazing areas and pig pens are set up within the forest land. Orderly grouping of pigs is achieved through diversion zones and openable / closable fences. The grazing area is divided into multiple grazing zones, separated by a double-wire mesh structure interspersed with mosquito-repellent plants. Shallow drinking pools are provided within each zone. The breeding process is implemented in three stages according to age, with staggered grazing. Tea polyphenols are added to the daily feed at each stage with progressively reduced amounts. Management measures include 5–7 days of rotational grazing and grazing bans during inclement weather. This invention features a reasonable layout, low cost, and can significantly improve the lean meat percentage and growth rate of Meihua pigs. At 12 months of age, boars can reach an average weight of over 90 kg and a lean meat percentage of over 50%, producing excellent meat quality and being environmentally friendly, making it suitable for large-scale ecological farming of Meihua pigs.

The application provides a SNP molecular marker on a pig chromosome 1 related to pig backfat thickness and lean meat percentage and application, belongs to the field of molecular biological technology and molecular marker technology, and the site of the SNP molecular marker corresponds to G>A mutation at 36331868bp on chromosome 1 in the international pig reference genome 11.1 version. The application also provides a primer pair for identifying the molecular marker, and the molecular marker and the primer pair can be used to establish a high-efficiency and accurate molecular marker assisted breeding technology, which is applied to the genetic improvement of pig backfat thickness and lean meat percentage, can increase the frequency of dominant alleles generation by generation, accelerates the progress of pig genetic improvement, and thus effectively improves the economic benefits of pig breeding.

The application relates to a kind of thermal irreversible double emulsion gel simulation fat and its preparation method and application, belong to the technical field of plant-based food processing.To solve the technical problems such as low taste simulation degree, poor texture stability and difficult to realize multi-layer structure fusion of existing plant-based imitation fatty pork belly, the present application uses plant protein, composite hydrophilic colloid (plant source galactomannan colloid and microbial source anionic polysaccharide colloid), calcium salt, dextran colloid, emulsifier, vegetable oil and water as raw materials, through primary emulsion preparation, complete outer water phase construction, double emulsion construction, gelation and maturation process, a simulation fat with double emulsion gel structure and thermal irreversibility, excellent texture and stability is prepared.The simulation fat is used as a fat component, combined with a plant lean meat component and a biomimetic meat skin component through a specific adhesive and a multi-layer composite process, a three-layer plant-based imitation five-pork-belly product with a lean meat layer-fat layer-meat skin layer can be prepared.

The application provides a ternary compound fermentation production method of low-salt functional fermented sausages, which comprises the following steps: A) compounding Lactobacillus casei, Lactobacillus plantarum and Staphylococcus xylosus to obtain a compound fermentation agent; B) subjecting pig lean meat, chicken breast meat and pig backfat to thawing, processing and grinding treatment, stirring, pickling, tumbling, filling, and rinsing to obtain a treated sausage body; and C) subjecting the treated sausage body to fermentation by the compound fermentation agent, and then to baking, cooling and packaging to obtain the fermented sausage. Through the synergistic innovation of ternary compound fermentation agent, GABA precursor strengthening, segmented fermentation, probiotic survival rate strengthening and low-salt adaptation technology, and in combination with a microbial dynamic prediction model, the application realizes the production of fermented sausages which are efficient, stable, safe, healthy and have nutritional functions.

The present invention relates to an anabolic nutraceutical formulation that offers, among other improvements : - feed conversion, favoring among others the following points : - weight gain with lower food consumption; - the animals reach the target weight set by the producer early; - a natural product, dosed in tiny quantities of active substance; - the anabolic nutraceutical contains Blatta orientalis; - non-toxic for the animal; - non-toxic for the consumer of this meat; - the meat remains adequately hydrated at the core; - the meat remains palatable, tender, succulent and soft; - administration is easy and occasional; - the consumption of the anabolic formulation optimizes the absorption of the nutrients in the food, as well as tissue oxygenation and, at the same time, increases blood flow; - the distribution of lean tissue is greater; - it improves animal health, which means less morbidity and mortality, resulting in savings for livestock producers; - the breeding mothers remain in optimal body condition during the lactation stage.