49 results about "Meat tenderness" patented technology

The invention discloses an ultra-spectral imaging system and a detection method for the nondestructive detection of meat tenderness, which pertains to the technical field of nondestructive detection of foods. The ultra-spectral imaging system includes an image collection device which consists of an infrared CCD digital camera, an ultra-spectral spectrograph and a second lens, the ultra-spectral spectrograph, a light source supply system, a computer and so on. The detection method is that the whole system is arranged in a closed light shielding compartment, so as to prevent the external light interference. The image collection device collects the ultra-spectral image data, the computer uses an original image processing method and the mathematical algorithms to extract the image characteristics from the ultra-spectral image and establish a mathematical model, and the invention uses a cross return validation method to further establish a forecast evaluation model to be measured. The invention can obtain the measurement performances and rules of the ultraspectral imaging system for the different meat by the analysis of the characteristics of the ultraspectral images of the meat to be measured, the invention can realize the internal quality and safety evaluation of the meat products which can not achieved by the pervious artificial methods in a non-contact mode, which is rapid, convenient and safe.

The invention discloses a meat-tenderizing liquid characterized by comprising the following ingredients in percentage by weight: 0.01-40 plant prolease, 0.01-40 common salt, 0.01-40 beta-cyclodextrin, 0.01-40 glucose and 0.01-99.96 water. The invention product is convenient to use, can greatly improve meat tenderness and improves the flavor.

The present invention relates to the identification of a single nucleotide polymorphism (SNP) within the bovine CAST locus encoding the calpastatin protein, wherein the allelic variation of the SNP is a G/C transversion associated with post-mortem muscle tenderness. The invention further relates to oligonucleotides useful in identifying the genotype of bovines as it relates to the CAST locus polymorphic site. The invention also encompasses computer-assisted methods and systems for improving the production efficiency for livestock having marketably tender meat using multiple data, and in particular the genotype of the animals as it relates to the CAST SNP. These methods of the invention encompass obtaining a genetic sample from each animal in a herd of livestock, determining the genotype of each animal with respect to specific quality traits as defined by a panel of at least two single polynucleotide polymorphisms (SNPs), one SNP corresponding to a site between exons 5 and 6 of the bovine CAST locus, grouping animals with like genotypes, and optionally, further sub-grouping animals based on like phenotypes.

The present methods and systems relate to the automated determination of meat tenderness through the use of high-resolution imaging of meat surfaces. This imaging is performed at a resolution such that the ultra-structural organization of muscle fibers can be observed. Features are extracted from these images, which feature extraction can be aided by the use of texture analysis or wavelet analysis algorithms. In addition, observation of the colors of different areas or constituents of the muscle fibers can provide features. Furthermore, the muscle surface can be treated with indicators, which can include indicators of pH, calcium ions or protease activity, so as to provide information about the localized pH or calcium or other parameter of the muscle physiology. These features are then used to estimate tenderness using decision algorithms.

The invention discloses a livestock and poultry meat quality improver, which comprises a combination of vitamin E, yeast selenium, tea polyphenol, thioctic acid and carrier by certain percentages; the livestock and poultry meat quality improver adopts the using method that the added content is 0.02 percent-0.10 percent according to the total weight of feedstuff (by weight percentage), the livestock and poultry meat quality improver is directly added to the livestock feed; or the livestock and poultry meat quality improver is mixed with the carrier to produce premix; or is mixed with other feedstuff additive to make premixed material or mixed with feedstuff raw material to make concentrated feed for preparation of animal feedstuff for live stock. The invention highlights advantages that the livestock and poultry meat quality improver is combined with ingredients beneficial to animal health, thus eliminating toxic and side effects and being good for animal and human health; and the meat quality improver can soothe animal stress and has effects of enhanced body oxidation resistance, reduced lipid oxidation, improved meat tenderness, reduces water drop loss and extended shelf time of meat.

The present methods and systems relate to the automated determination of meat tenderness through the use of high-resolution imaging of meat surfaces. This imaging is performed at a resolution such that the ultra-structural organization of muscle fibers can be observed. Features are extracted from these images, which feature extraction can be aided by the use of texture analysis or wavelet analysis algorithms. In addition, observation of the colors of different areas or constituents of the muscle fibers can provide features. A laser scanner can be used instead of imaging methods, wherein data obtained from such scanner can be analyzed as linear waveforms, rather than two-dimensional arrays of information. These features are then used to estimate tenderness using decision algorithms.

The invention discloses a recombined meat adhesive and a preparation method and application thereof, belonging to the field of food processing. The recombined meat adhesive comprises glutamine transaminase, non-meat protein and dietary fiber, has the advantages of low production cost, good adherence effect, great adherence strength to meat slices or meat blocks, little melting loss and boiling loss, great recombined meat tenderness and good flakiness, can effectively ensure the adherence effect, improves the demand of people for dietary fibers and increases the added value of products. The recombined meat prepared by the recombined meat adhesive has the adhesive property higher than or equal to 70g*cm<-2>, decreases the hardness by 62.8 percent and reduces the shearing force by 22.9 percent; the prepared raw and fresh recombined meat or cooked recombined meat has no obvious color difference (p is larger than 0.05) from one-piece meat and has no obvious taste difference (p is larger than 0.05) from the one-piece meat by sensory test.

The invention relates to Chinese herbal medicine feed additive with pine needle flavor for fattening lambs, which can realize rapid fattening of the lambs under prior feeding conditions. The feed additive is prepared by the steps of mixing and crashing pine needles, dried orange peels and tuckahoe powders and adopting molasses, and the like as carriers for adsorbing, and can be added into feed for usage. The invention improves meat quality, flavor, mutton system water power, and meat tenderness at the same time of prompting the nutrient digestibility ratio of the lamb feed and improving the return interest of the feed according to digestion functions.

The invention relates to a yak molecular marker-assisted breeding technology in the technical field of animal biology and specifically relates to a yak meat tenderness candidate gene detection kit. The yak meat tenderness candidate gene PCR (polymerase chain reaction)-SSCP (single-strand conformation polymorphism) detection kit is characterized by comprising a PCR solution, DNA (deoxyribonucleic acid) standard samples of CAPN3*B and CAPN3*C, an SSCP detection reagent, deionized water, 10% of ammonium persulfate, a loading denaturation buffer solution, TEMED (N, N, N', N'-tetramethylethylenediamine) and 12% of non-denatured polyacrylamide gel, wherein Arc: Bis in the non-denatured polyacrylamide gel is 37.5: 1; the loading denaturation buffer solution comprises 98% of deionized formamide, 0.025% of bromophenol blue, 0.025% of xylene cyanol FF and 10mmol/L of EDTA (ethylenediamine tetraacetic acid) with pH value of 8.0. The yak meat tenderness candidate gene detection kit provided by the invention has the characteristics of high speed in molecular marker breeding of yak, high sensitivity, low cost and the like.

The invention provides a eucalyptus leaf extract natural meat quality improver, and a preparation method and a purpose thereof. According to the invention, eucalyptus leaves are dried in a shade at a place protected from light; the eucalyptus leaves are crushed to 40-60 meshes; the eucalyptus leaf is added into an extraction tank; 40-95% ethanol is added, and the eucalyptus leaf is extracted twice; filtrates are combined, and the combined filtrate is added into a concentration device; the material is concentrated until only water is left; and spray-drying is carried out, such that the meat quality improver is obtained. The meat quality improver provided by the invention has a total phenol content of 25-40%. The meat quality improver comprises 6-12% of evening primrose element B, 1-2% of tellimagrandin I, and 0.1-0.15% of 1, 2, 3, 4, 6 penta-alloyl glucose. The natural meat quality improver provided by the invention is used as a livestock and poultry feed additive, and has the effects such as body antioxidant capacity enhancing, lipid peroxidation reducing, meat color brightening, meat tenderness improving, drip loss reducing, and meat shelf live prolonging.

The invention relates to Chinese herbal medicine feed additive with liquorice flavor for fattening lambs, which can realize rapid fattening of the lambs under prior feeding conditions. The feed additive is prepared by the steps of mixing and crashing liquorice, hawthorn and pinellia tuber powders, and taking molasses, and the like as carriers for adsorbing, and can be added into feed for usage. The invention improves meat quality, flavor, mutton system water power, and meat tenderness at the same time of prompting the nutrient digestibility ratio of the lamb feed and improving the return interest of the feed according to digestion functions.

An apparatus and method for predicting meat tenderness, particularly with respect to raw meat, is disclosed. The invention does not require the removal or destruction of any cuts of meat from the carcass to which the method is applied. The method allows for the identification of tender meat product that might not be identified as tender using conventional United States Department of Agriculture quality grading methods. The method includes the insertion of one or more blunt, flat-tipped blades into a meat sample, measuring a value such as stress, force, or energy upon insertion of the blade, and calculating a tenderness factor therefrom based on a tenderness threshold.

The invention relates to a molecular marking method for indicating Qinchuan cattle meat tenderness and water-holding capacity by utilizing THRSP (thyroid hormone responsive spot) genes. The method comprises the steps of designing a pair of primers according to a cattle THRSP gene sequence, executing the SSCP (single strand conformation polymorphism) band type detection on Qinchuan cattle whole-blood genomic group DNA (deoxyribonucleic acid) after PCR proliferation, and determining the Qinchuan cattle meat tenderness and the water-holding capacity by analyzing the band type. By adopting the PCR-SSCP technology and analyzing and comparing the variation point gene type, the meat quality of the cattle can be predicted and determined; the molecular marking method is simple to operate, low in expense, high in precision and capable of realizing rapid detection.

The invention discloses a processing method of natural preservative sauced beef. The processing method comprises the following steps: (1) decontaminating and cleaning raw beef; (2) pretreating raw meat; (3) injecting and pickling; (4) tumbling; (5) marinating; and (6) air-drying, vacuum-packaging and sterilizing. The sauced beef is prepared on the basis of traditional preparation; pretreating is carried out the raw material meat with calcium chloride; the meat tenderness is improved, a compound injection is used; natural preservative components such as cinnamon essential oil are added; the seasoning liquid is used for enhancing the taste; the beef is tasteful; an ideal preservative and fresh-keeping effect is achieved; meanwhile, traditional processing procedures are optimized, processingtechnological parameters are defined, the product safety is improved, antiseptic treatment and vacuum packaging sterilization are matched, the shelf life and stability of the product can be effectively improved, the storage time of the sauced beef is prolonged, the production benefits of the sauced beef are comprehensively improved, and good application prospects are achieved.

The invention discloses a preparation method of a feed additive of shallow sea fish for increasing the meat tenderness. The preparation method comprises the following steps: extracting fish visceral oil, modifying the fish oil, preparing traditional Chinese medicine preparations and compounding an additive. The method has the beneficial effects that the hydrogen of a carbon-carbon double bond at the middle position of saturated fatty acid can be abstracted by oxygen for generating water through an enzymatic reaction, so that a long-chain saturated fatty acid loses hydrogen and is converted into a corresponding unsaturated fatty acid, and thus the fish visceral oil is rich in polyunsaturated fatty acids such as DHA, EPA and the like, and is especially rich in homeopathic unsaturated fatty acid. The fat structure in the shallow sea fish body can be effectively improved, and the elasticity and tenderness of the fish meat are enhanced. The additive is rich in nutrients such as traditionalChinese medicine components, phospholipid, vitamin, nucleotide, complex enzyme and the like, and is suitable for being used as a feed additive of the shallow sea fish in cooperation with the phagostimulant and antioxidant components. When the additive is taken with the feed, the stress resistance, the immunity, the disease resistance and the anti-bacterial capability of the fishes can be enhanced,digestion and absorption of nutrient substances are promoted, and growth and development are accelerated.

The method and apparatus for estimating the tenderness of meat comprises scanning a sample of meat through an x-ray beam; detecting or measuring the transmitted x-ray radiation through the meat sample; relating the transmitted x-ray radiation to a characteristic of the shear force of the meat sample; and assessing the tenderness of the meat sample from the characteristic of the shear force.

The invention discloses a making method of instant dried shredded chicken and belongs to food processing. Chicken is pretreated herein by wet marinating and rolling; the sliced chicken is expanded andcooked by double-extrusion expanding; the wet marinating process is uniform and helps prevent meat dryness due to the loss of cellular water, and also helps provide basis for subsequent expanding; starch coating helps maintain meat tenderness and prevent meat surface oxidation; rolling helps provide uniform marinating; meat fibers of the chicken rub one another during rolling, so that salt watercan run through the meat fibers, marinating rate is increased, and marinating uniformity is improved; extrusion expanding is good for recombination of proteins, so that the taste of the dried shreddedchicken can be improved; the dried shredded chicken made herein has uniform thickness and color and meets the modern concept of green and healthy consumption.

Nowadays consumers are looking for “natural” food ingredients for keeping them healthy and fit in all foods. “An Organic Natural Microbial Inhibitor” is an organic antimicrobial ingredient that is synthesized from the fermentation of natural raw materials including rice flour, wheat hydrolysate and corn steep liquor. An amount of 0.1 to 1.5% during preservation of different food products like pickles, salads, beverages, and meat etc., keeps the food free from the microbial contaminations, increases flavor, and meat tenderness. It is produced through co-fermentation of Acetobacter aceti and Lactobacillus delbrueckii that are modified by way of strain improvement through medium optimization experiments. The major ingredients of the product include combination of naturally produced organic acids like acetic, lactic and propionic acids in addition to other acids in trace amounts in liquid form and also in powdered form. These are in combination responsible for the antimicrobial property with simultaneous flavor enhancement.