15 results about "Meat tenderness" patented technology

The invention relates to the technical field of molecular markers, in particular to application of a detection reagent of an SNP (Single Nucleotide Polymorphism) molecular marker related to goat meat quality traits. The nucleotide sequence of the SNP molecular marker is as shown in SEQ ID NO.1, the SNP site is located at the 139th site from the 5'end of the sequence as shown in SEQ ID NO.1, the polymorphism of the SNP site is A or G, and the tenderness of longest muscle on the back of a goat with the genotype of AG type or GG type is greater than that of a goat with the genotype of AA type. The invention also develops a reagent for detecting the SNP molecular marker, and the reagent can be used for identifying goat meat traits, so that goat meat which is fresh and tender in meat quality and fine and smooth in mouth feel can be screened out, and the SNP molecular marker has important value in the aspects of goat breeding, assistant breeding or goat meat use value improvement and the like.

The invention belongs to the technical field of feeds, and particularly relates to a biological concentrated feed helpful for removing chicken, duck and pig fishy smell and improving meat quality and fragrance, the biological concentrated feed is prepared from the following components: small molecule peptides, a perilla leaf extract, a clove extract, sodium selenite, zinc sulfate and a carrier; wherein the small molecule peptide is generated by hydrolyzing fish protein. According to the invention, small molecule peptides from fish protein, the perilla leaf extract, the clove extract, the selenium element, new elements and the like are scientifically proportioned innovatively, and all the components act together, so that the fishy smell removal rate can be increased, the meat tenderness can be improved, and the content of meat flavor substances can be increased.

The invention discloses a preparation process of handle meat, which sequentially comprises the steps of roasting, cleaning, cutting, quick-freezing, cutting, blanching, degreasing, boiling and braising, at least collagen peptide is added in the braising step, and the addition amount of the collagen peptide is 0.1-10% of the mass of the meat. The collagen peptide has a water retention effect, so that the water retention property of the handmade meat can be improved, and the meat is fresher, tender and juicy; the collagen peptide is added, so that the meat tenderness and chewing elasticity are remarkably improved while the sauce flavor of traditional handle meat is maintained, meanwhile, the porous structure of the peptide fragment can adsorb part of free fat and reduce the greasy feeling, and the obtained handle meat is regular in shape, fat but not greasy, thin but not hard, rich in colloid, full in flavor and stable in quality. The food is especially suitable for consumers pursuing healthy diet.

The invention provides a sampling device for meat tenderness detection, and belongs to the technical field of sampling devices.The sampling device comprises a conveying frame and a bearing table, the bearing table is connected with a conveying belt, a discharging seat is arranged in the conveying frame, a pressing and feeding roller and a cutting blade are arranged on the inner side of the conveying frame, and the conveying frame is connected with an adjusting assembly; the driving assembly is used for preventing adhesion of the cutting blade; the conveying assembly is used for promoting conveying of meat; the meat cutting device has the beneficial effects that bristles are driven by the movable rod to clean the meat surface, the problem of unstable conveying caused by unclean or adhesion of the surface is reduced, meanwhile, the conveying stability can be improved, in addition, the meat is heated through the movable rod, the adhesion phenomenon between meat slices can be effectively reduced, the cutting process is smoother, and the cutting efficiency is improved. The sampling efficiency is improved, and when meat is cut, airflow can be generated through the driving assembly, so that the adhesion phenomenon of the cutting blades is effectively prevented.

The invention discloses a refrigeration and temperature control premade meat tenderness regulation and control device, and relates to the technical field of food processing and storage, the refrigeration and temperature control premade meat tenderness regulation and control device comprises a regulation and control cabinet with a regulation and control chamber, a regulation and control part, a dynamic pressing part and a bidirectional precise temperature control assembly are arranged in the regulation and control chamber, and the regulation and control part is matched with regulation and control plates which are alternately distributed through a bearing frame; flexible division of the regulation and control chamber is realized, processing of prefabricated meat products can be performed in a partitioned manner, cross contamination can be prevented, and the device can adapt to the prefabricated meat products with different sizes; the bidirectional precise temperature control assembly can precisely control the temperature in the regulation and control cabinet, and uniform distribution of the temperature is ensured; the dynamic pressing part integrates physical hammering and electrical stimulation functions, so that the tenderization uniformity of the pre-prepared meat is realized, and the problems of non-uniform tenderization, low temperature control precision, easiness in cross contamination of the meat and the like of the existing equipment are solved.

This invention belongs to the field of livestock and poultry breeding technology, specifically relating to a method and application for improving the tenderness of Yanbian Yellow Cattle. The invention involves continuously feeding Yanbian Yellow Cattle with Vitamin D3 for 7 days at the end of their fattening period, with the feeding amount of Vitamin D3 limited to 3 × 10⁻⁶. 6 ~6×10 6 IU / d / head can effectively reduce the shear force of Yanbian Yellow Beef, improve meat tenderness, and enhance beef quality. The results of the examples show that, compared with the control group, slaughtering after feeding according to the dosage of this invention significantly reduces the shear force of Yanbian Yellow Beef.

The invention belongs to the technical field of biological agents and feed, and discloses a biological agent and application thereof in low-protein feed. The core component of the biological agent is rumen bypass glycine (RPGly), and the biological agent is micro-capsule type particles and is composed of an inner layer coating composed of a glycine capsule core, hydrophobic beewax and hydrogenated castor oil, and an outer layer coating containing chitosan and nano silicon dioxide. The preparation has excellent rumen bypass rate and small intestine release rate, and can be cooperatively used with rumen bypass methionine. When being applied to low-protein feed for ruminants, the low-protein feed additive can regulate and control metabolic pathways such as glyceryl phospholipids and glutathione, so that nitrogen emission is remarkably reduced, the growth performance of animals is maintained, the eye muscle area is remarkably increased, the tenderness and flavor of meat are improved, and quality and efficiency improvement in a low-protein breeding mode is realized.

The invention relates to the technical field of livestock feed, in particular to a plant extract feed additive for improving pork quality. The plant extract additive disclosed by the invention contains stevia rebaudiana, folium cortex eucommiae, cortex magnoliae officinalis, marigold, astragalus membranaceus, dandelion and ampelopsis grossedentata extracts which are rich in active substances such as polyphenol, flavonoid compounds and saponin; the active substances can effectively scavenge free radicals, reduce oxidative stress of organisms, reduce muscle lipid oxidation, effectively delay rancidity of pork in the storage process, prolong the shelf life, improve the flavor of meat products and reduce peculiar smell. Different extraction processes are adopted for different plant raw materials, and the stability of active ingredients of the plant extract can be effectively improved. In addition, whey protein is added into the feed additive, so that muscle health and development can be enhanced, and meat tenderness and marbling can be improved.

The invention relates to a molecular marker related to tenderness of rabbit meat and application of the molecular marker, and belongs to the technical field of rabbit molecular marker breeding. The molecular marker is SNP (Single Nucleotide Polymorphism) and is located at 77978399bp of chromosome 11 of a reference genome of a Kangbig meat rabbit, the polymorphism of the molecular marker is C / T, and the tenderness of the rabbit meat of an individual with the genotype of TT or CT at the site is good. According to the SNP site and the detection method provided by the invention, a molecular marker-assisted breeding technology for tenderness of rabbit meat can be established, and the molecular marker-assisted breeding technology is applied to genetic improvement of tenderness of rabbit meat and improvement of rabbit meat quality and economic benefits.

The invention provides a frozen bullfrog composite non-phosphorus water-retaining agent as well as a preparation method and application thereof, the water-retaining agent is prepared by self-assembling silk fibroin nanofiber bundles and microcrystalline cellulose / modified oat beta-glucan micron support columns under the driving of dry honey powder and cooperating with blood cell powder, aldehyde pectin and other functional components. The water-retaining agent can be effectively embedded into bullfrog muscle tissues, and large ice crystal damage is inhibited through physical support and anti-freezing protection in the freezing storage stage; through elastic filling, gel network and covalent anchoring effects in the unfreezing and cooking stages, juice loss is remarkably reduced, protein oxidative denaturation is prevented, meat tenderness is maintained, water retention and color protection effects are achieved, and the technical problems that a traditional phosphate water-retaining agent is high in health risk and quality degradation is caused by conventional freezing are solved.

This application provides a method for preparing a pre-cooked dish of frog and potato stew, comprising: S1 classifying the frog into at least two tenderness grades based on its meat tenderness parameters, and classifying the potato into at least two starch types based on its starch composition characteristics; S2 establishing one-to-one texture matching pairs between frogs of different tenderness grades and potatoes of different starch types; S3 placing each texture matching pair together in a composite treatment solution corresponding to the texture matching pair for soaking treatment, ensuring that the absolute value of the difference between the texture decay rates of the frog and potato calculated based on the same texture parameters does not exceed a preset tolerance; the composite treatment solution includes calcium-stabilized protease, calcium salt, and soluble starch released in situ from the potato in the matching pair during soaking; S4 stewing until cooked to an edible state; S5 mixing and packaging, and sterilizing using a stepped heating method. This application achieves the tender and springy texture of the frog and the integrity of the potato's shape during high-temperature sterilization of the frog and potato in the same packaged product.

The application discloses a method for reducing meat juice loss, and belongs to the technical field of agricultural product processing. The method applies one or more of an electric field, a magnetic field or a temperature field to meat in one or more links of meat freezing, storage and thawing, so that the juice loss of the meat is reduced from 5%-15% to 1%-8%, the meat juice is better maintained in the meat tissue, the meat tenderness is not significantly reduced, the sensory index of the meat is not significantly reduced, and a better shopping experience is provided for consumers.

The application discloses a grazing sheep chilled meat tenderness and water retention detection method based on hyperspectral imaging, relates to the field of nondestructive testing technology of agricultural and livestock products, and comprises the following steps: acquiring a hyperspectral image of grazing sheep chilled meat, establishing a calibration set in combination with shear force and water retention experimental data, extracting a region of interest and performing spectral pretreatment, adopting characteristic wavelength screening and full-waveband comparative analysis to construct a multi-index prediction model based on partial least squares regression, finally adopting a WT-PLSR model to predict and output tenderness, adopting an SG-PLSR model to predict and output cooking loss, and adopting a DT-PLSR model to predict and output drip loss, so that synchronous nondestructive quantitative detection of chilled meat tenderness and water retention indexes based on hyperspectral information is realized.

The invention discloses a compounding preparation process of a multi-flavor sausage with synergistic low-temperature pickling. The compounding preparation process comprises the following steps: pretreating raw materials, preparing a multi-flavor pickling solution, performing synergistic low-temperature pickling according to flavors, compounding and mixing multi-flavor meat paste, filling and curing, sterilizing and cooling, and packaging and storing. The flavor purity is guaranteed from the source through the flavor independent pickling step, permeation and texture are optimized through the three-stage low-temperature pickling step, flavor uniform fusion is achieved through the multi-flavor meat paste compounding and mixing step, and the quality is reserved to the maximum degree through the mild pasteurization step. The flavor layering sense, the permeation uniformity, the meat tenderness, the appearance aesthetic feeling and the safe shelf life of the sausage are obviously improved.

The invention provides a molecular genetic marker for chicken muscle shearing force size character and application, and relates to the technical field of poultry genetic engineering breeding. C) of the 26th intron of the chicken CATSPER4 gene is found to be remarkably related to chicken muscle shearing force by utilizing a modern whole genome determination technology and a correlation analysis method, and the shearing force of chickens with different genotypes is GG type gt; gt of GC type; and CC type. The locus can be used as a molecular genetic marker of the chicken muscle shear force size character, is used for molecular marker-assisted selection of the chicken muscle shear force size character, realizes early selection of chicken tenderness character, reduces breeding cost, and provides selection accuracy.