2 results about "Pale soft exudative pork" patented technology

The invention relates to an application of 5-aminolevulinic acid in preparation of a product for improving pork quality. The improvement of the pork quality comprises the steps of improving the brightness and the redness of pork, reducing drip loss and reducing the PSE (Phosphosilicate Sulfonate) meat proportion. According to the invention, it is found for the first time that addition of 5-ALA in the daily ration of pigs has positive influence on the meat quality of pigs, the slaughtering output is increased, and the meat color and meat quality are improved. Meanwhile, it is found that the combination of PQQ and 5-ALA has a better meat color improvement effect than 5-ALA, 5-aminolevulinic acid of 50 g / ton of feed and pyrroloquinoline quinone of 0.2 g / ton of feed are recommended to be used in fattening pigs, the meat color score can be remarkably improved, and the PSE meat proportion is reduced.

The application discloses a PSE meat protein efficient extraction method based on alkaline pH regulation, and belongs to the technical field of meat protein extraction. The steps are as follows: after PSE meat is uniformly homogenized, pre-cooled deionized water is added at 1:9 (w / v), the pH is adjusted to 11.5-13.0, stirring extraction is carried out for 5 min, and the supernatant is collected by centrifugation; the pH of the supernatant is adjusted back to 5.5, and after standing and precipitating, centrifugation is carried out, and the precipitate is collected; the precipitate is freeze-dried, and PSE meat myofibrillar protein is obtained. The application aims at the problems of PSE meat protein denaturation and functional property deterioration, realizes efficient dissolution of protein through alkaline pH regulation, has high protein purity and retains complete salt-soluble protein, and provides a simple and efficient solution for high-value utilization of PSE meat.