81 results about "Poultry meat" patented technology

The invention discloses a low-temperature plasma cold sterilization and fresh-keeping method for a chilled poultry meat product, and particularly relates to a low-temperature plasma cold sterilization and fresh-keeping method for the chilled poultry meat product by virtue of low-temperature plasma activated water (PAW) and dielectric barrier (DBD). The method comprises the following steps: spraying and sterilizing the whole slaughtered and eviscerated poultry meat by virtue of PAW with the temperature close to the freezing point temperature of-1.5 to-2.5 DEG C of the product; the fresh-keeping method comprises the following steps: soaking the fresh-keeping materials in PAW at the temperature of less than or equal to-1.50 DEG C, cooling to the temperature of-1.5 + / -0.5 DEG C, cutting and packaging, carrying out DBD low-temperature plasma cold sterilization under the working voltage of 120-160 kV, and carrying out cold-chain logistics under the condition of the fresh-keeping temperature of-1.0 to-1.5 DEG C, so that the fresh-keeping period is prolonged from 4 days to 15 days. According to the method, PAW and DBD plasma cold sterilization and preservation are adopted at the temperature of the chilled products, the shelf life of the poultry meat chilled products is effectively prolonged on the premise of ensuring the freshness, safety and high quality of the poultry meat chilled products, and industrial innovation and sustainable development are promoted.

The utility model is suitable for the technical field of freezing equipment, and provides tunnel type variable-frequency variable-voltage rod electrode array coupling liquid nitrogen freezing equipment which comprises a freezing tunnel and a conveying belt penetrating through the interior of the freezing tunnel. An electric field device is further arranged in the freezing tunnel, the electric field device comprises an electric field generator, a frequency converter and a plurality of rod electrodes, and the rod electrodes are uniformly distributed in the freezing tunnel; the electric field generator is electrically connected with a plurality of frequency converters arranged in the freezing tunnel, so that an electric field is uniformly distributed in the freezing tunnel; a liquid nitrogen spraying device is further arranged in the freezing tunnel, and the liquid nitrogen spraying device is used for spraying liquid nitrogen. The quick freezing device is high in applicability and can be used for quickly freezing various fresh meat such as fish meat, livestock meat and poultry meat; and meanwhile, the controllability is high, and parameters such as frequency, voltage and freezing rate can be adjusted.

The application discloses a kind of poultry meat food pretreatment processing technology, including scalding and removing integrated machine and poultry meat cutting machine, including the following processing steps: step one, quality and health inspection is carried out to fresh poultry meat, and the poultry meat that is determined to be safe and qualified is selected out;Step two, the selected poultry meat is placed in the scalding and removing integrated machine hot water tank for 1-3min, wherein the water temperature of hot water tank is 60-70 DEG C, and the root of feather on poultry meat is softened;Step three, poultry meat after hot water immersion is transferred to the roller room between the hot water tank of scalding and removing integrated machine, until the complete dehairing.The conveying unit between the scalding and removing integrated machine and the poultry meat cutting machine is improved and replaced in the application, which can adjust the posture direction of poultry, facilitate the subsequent processing of poultry after scalding and dehairing, has simple structure, low manufacturing cost, improves the processing efficiency of poultry pretreatment, and reduces the processing cost.

The utility model discloses boiling equipment for poultry meat product processing, which belongs to the field of poultry meat product processing and comprises a bottom plate. A mounting frame is mounted on the bottom plate, and a poultry meat boiling barrel is mounted on the mounting frame; a height adjusting assembly is further vertically installed on the upper end face of the bottom plate. According to the boiling equipment for poultry meat product processing, poultry meat and spices can be placed in the collecting barrel and the spices barrel through collection of the collecting barrel and the spices barrel, so that the poultry meat and the spices are boiled in the poultry meat boiling barrel at the same time; after the poultry meat is boiled, the poultry meat and spices can be quickly separated through the lifting control of the height adjusting assembly on the collecting barrel and the spice barrel, and a large amount of time consumed by traditional manual separation is avoided; and the height adjusting assembly can lift or lower the collecting barrel and the spice barrel in a short time, so that the collecting barrel and the spice barrel are rapidly separated, poultry meat and spices in the barrel can be directly collected, the production period is greatly shortened, and the yield in unit time is increased.

The invention relates to a rotating cylindrical mould member for moulding a product from a foodstuff raw material comprising poultry meat, pork, a meat substitute and vegetarian foodstuff, the mould member having a longitudinal axis and an outer circumference, comprising at least one mould body having a curved outer surface forming at least a part of the outer circumference of the mould member and an opposite inner surface, wherein the mould body is made of a porous material having a porous structure with interconnected pores, wherein the outer circumference is at least partially hermetically sealed, wherein each mould body comprises at least one cavity in which the foodstuff raw material is moulded, the cavity being formed in the curved outer surface, being delimited by a boundary comprising a wall and a bottom, the cavity comprising at a porous bottom wall and / or at a porous side wall thereof and / or at a curved / contoured boundary thereof a deformation layer formed by plastic deformation, the mould body comprising an inner volume of the mould body arranged between the deformation layer and the inner surface, the mould member further comprising a gas supply forcing gas through the inner volume and the deformation layer into the cavity to aid removal of the moulded product from the mould cavity. The invention further relates to a method of providing a cavity in a porous mould body.

This invention discloses a positioning and loading mold for poultry meat cutting and processing. The positioning and loading mold includes a trimming frame, a frame-mounted drive installed beside the trimming frame, a loading and positioning mold positioned between the trimming frames, a waste material conveyor installed at the end of the trimming frame, a trimming device installed in the center of the trimming frame, a lower guide drawer fixed between the trimming frames, and an even number of inner guide plates installed on the surface of the lower guide drawer. In this invention, the mold device uses a chain with a support frame to fix the plates; when changing the type of product, a downward-pressing rotating rod drives a U-shaped connected limiting ball joint to press down, causing the limiting ball joint to disengage from the limiting rod while swinging within the swing rod groove and disengaging from the pressure on the connecting swing rod. The connecting swing rod then drives the double-sided platform to tilt upwards with the assistance of a spring seat. Finally, after adjustment by a conversion sleeve, the double-sided platform rotates in a ring to switch to the placement surface of the target type, thereby achieving rapid switching and balancing efficiency improvement and flexible production capabilities.

The utility model discloses a cleaning device for poultry meat processing, and relates to the technical field of poultry meat processing, which is technically characterized by comprising a water storage tank, a cleaning tank is fixedly mounted on the upper end face of the water storage tank, two sliding rods are slidably mounted on the inner walls of the two sides of the cleaning tank through connecting mechanisms, and limiting blocks are fixedly mounted on the outer walls of the two sliding rods. By arranging the reciprocating lead screw, the lead screw sleeve, the spraying pipe and other assemblies, the reciprocating lead screw can drive the lead screw sleeve to move through cooperation with the limiting rod when rotating, at the moment, the lead screw sleeve can drive the connecting pipe to move through the fixing plate, and the spraying pipe is fixedly connected with the connecting pipe. When the connecting pipe moves, the spraying pipe can be driven to move and pull the telescopic hose, so that the spraying pipe can drive a plurality of nozzles to reciprocate to spray water, the poultry meat can be thoroughly and efficiently cleaned, waste of water resources is reduced, and the processing efficiency and the product quality are improved.

The present application relates to livestock traceability technical field, specifically for livestock meat slaughtering, cutting and packaging traceability method and system based on internet, the method comprises: collecting quarantine information of livestock individual, obtaining initial traceability data; according to initial traceability data, determine the slaughter batch code, and the initial traceability data source is bound with the slaughter batch code, and the slaughter credible data package is obtained; based on the slaughter batch code, the cutting operation process information of livestock individual is tracked and filed in real time, and the cutting link data chain is obtained; based on the cutting link data chain, the multi-dimensional quality of livestock individual is judged, and the comprehensive quality index is obtained; based on the comprehensive quality index, the intelligent matching planning of meat product is carried out, and the packaging batch planning is obtained; based on the packaging batch planning, the livestock individual is coded and identified, and the product traceability code is obtained; the present application can improve the efficiency of livestock meat slaughtering, cutting and packaging traceability based on internet.

The invention discloses a meat duck pectoralis determination system and method. The system comprises a multi-modal pectoralis image fusion divider module, a muscle three-dimensional feature principal component fusion model module, a heterogeneous pectoralis multi-index grading model module, a poultry meat muscle parameter management analysis platform, a meat duck pectoralis parameter acquisition module and a parameter result output module. The method comprises the following steps: acquiring parameters such as muscle fiber diameter and intermuscular fat content through a meat duck pectoralis parameter acquisition module, storing and associating the parameters through a poultry meat muscle parameter management and analysis platform, and respectively transmitting the parameters to a multi-modal pectoralis image fusion divider and a muscle three-dimensional feature principal component fusion model; the former processes a multi-source image to generate a segmented image, the latter processes parameters to generate a feature vector, the two data are transmitted into a heterogeneous pectoralis multi-index grading model to analyze and judge grades, and finally, a parameter result output module integrates an output result. The meat duck breast muscle measuring efficiency and accuracy are improved, and the quality control requirement of the meat duck industry is met.

The utility model provides a kind of poultry automatic cutting device, including processing table and cutting mechanism, the both sides of processing table are equipped with guard plate, the outer end of processing table both sides guard plate is respectively equipped with conveying chain, the scraping blade of interval distribution is equipped between two sides conveying chain, the clamping piece that is equipped with fixed poultry on scraping blade, to drive poultry to move on processing table, processing table side is equipped with the collecting box of collecting poultry;Clamping piece is arranged in scraping blade side with poultry, and poultry is dragged to move on processing table, after processing table both sides detect scraping blade in place by photoelectric sensor, pusher controls lower block to press on poultry to press, to level fixed poultry, drive piece controls cutting knife to extend lower block, to complete the slitting of poultry, realize the automatic cutting operation of poultry, improve the working efficiency of poultry processing.

To provide a feed and a method for improving meat quality of poultry and animal meat, especially for enhancing antioxidant power of the meat and reducing drip amount flowing out from the meat.SOLUTION: The feed for enhancing the antioxidant power of the meat of the birds and animals contains coffee bean grounds, and the feed for reducing the outflow of drip from the meat of the birds and animals contains coffee bean grounds. The method for enhancing the antioxidant power of the meat of the birds and animals and the method for reducing the outflow of the drip from the meat of the birds and animals include giving the feed.SELECTED DRAWING: None

The application discloses a longitudinal-bending coupling adaptive livestock and poultry meat ultrasonic cutting system and method based on acoustic black hole effect, and belongs to the technical field of food processing machinery equipment. The ultrasonic cutter head of the cutting unit has an energy focusing transition section; a cooling flow channel is arranged in the ultrasonic cutter head; a tissue recognition module is used for determining the type of livestock and poultry meat tissue to be cut; a piezoelectric sensor is used for detecting the electrical impedance signal of the piezoelectric transducer in real time; an adaptive control module is internally provided with an impedance reference parameter library, the parameter library stores target impedance values corresponding to different livestock and poultry meat tissue types; the adaptive control module receives the tissue type information; according to the tissue type information, the corresponding target impedance value is called from the impedance reference parameter library; the working frequency of the ultrasonic wave generator is dynamically adjusted; the application can adaptively adjust the output according to the change of the tissue type in livestock and poultry meat cutting, and can effectively control the thermal damage while improving the cutting efficiency.

The invention provides a multifunctional poultry slaughtering table, and relates to the technical field of poultry slaughtering tables, the multifunctional poultry slaughtering table comprises an operation table, two ends of the surface of the operation table are respectively provided with a cleaning barrel and a blood draining frame, one side surface of the operation table is provided with a control box, the cleaning barrel is internally provided with a rotary hanging bracket, and the bottom end of the cleaning barrel is fixedly communicated with a water outlet pipe; the section of the bottom end of the blood draining frame is in a necking shape, the surface of the bottom end of the blood draining frame fixedly communicates with a seepage frame, an adjusting device is arranged on the surface of the inner wall of the blood draining frame and comprises a plurality of sliding rods, the two ends of each sliding rod slidably penetrate through the surface of the side wall of the blood draining frame, and sliding grooves are formed in the two sides of the blood draining frame. The inner wall of the sliding groove is slidably connected with a moving column corresponding to the sliding rod, and the bottom end of the moving column is fixedly connected with the surface of the sliding rod. According to the invention, the problem that poultry meat without blood draining is easy to deteriorate in the storage and transportation process due to rapid decay of meat products caused by components in blood is solved.

The invention relates to the technical field of poultry breeding, and particularly discloses a traditional Chinese medicine poultry breeding formula and breeding method.The formula is composed of traditional Chinese medicine components and basic feed components, the traditional Chinese medicine components comprise 21 traditional Chinese medicines such as angelica sinensis, codonopsis pilosula and honeysuckle, the basic feed comprises soybean meal, bran and the like, and fermented feed is prepared through probiotic fermentation. The breeding method comprises the steps of formula pretreatment, segmented feeding in a brooding period / a growing period / a fattening period, regulation and control of environment temperature, humidity and illumination, scientific disinfection, regular addition of a traditional Chinese medicine epidemic prevention agent and the like. The poultry function is conditioned through traditional Chinese medicine components, the feed utilization rate is increased through probiotic fermentation, standardized breeding management is combined, epidemic disease occurrence and chemical preparation use are reduced, the breeding period is shortened, the poultry meat quality and breeding benefits are improved, and the feed is free of medicine residues, green, healthy and suitable for large-scale popularization.

The invention discloses a biological feed for improving flavor and nutritional level of meat products and a use method of the biological feed. The biological feed comprises the following substances in parts by weight: 60-80% of basic feed raw materials; 0.5%-5% of a compound probiotic preparation; 3%-10% of a plant functional extract; 10%-20% of fermented soybean meal and 0.1%-1% of a trace element The biological feed is used for replacing 20-40% of conventional feed in daily ration of livestock and poultry; continuously feeding for 30-60 days, and stopping feeding 7 days before slaughtering. According to the biological feed capable of improving the flavor and nutritional level of the meat product and the use method of the biological feed, in the aspect of improving the flavor of the meat product, the plant functional extract is added into the biological feed, the biological feed is rich in various bioactive components, the meat product of livestock and poultry can be endowed with unique flavor and fragrance, and the meat product is more delicious in taste; the requirements of consumers on high-quality meat products are met.

The invention relates to an automated food / feed block transport processing line comprising at least one grinder, at least two mixers and at least one distribution / molding device, and the system is particularly suitable for blocks consisting essentially of highly viscous protein food / feed such as poultry meat, chicken, pork, beef, meat substitutes, vegetarian meat substitutes, fish or pet food. The invention further relates to a method for operating the processing line.

The invention discloses a method for regulating and controlling the quality of ready-to-eat poultry meat based on composite treatment of thermal ultrasound, a germinating agent and a licorice extract, and belongs to the technical field of food processing. The method comprises the following steps: performing germination induction treatment on meat products by adopting a germinating agent, then adding a licorice extract, mixing, performing thermal ultrasonic treatment, and finally performing vacuum packaging and storage. According to the method, the color stability of the instant chicken breast can be remarkably improved, the meat color is natural and bright, the sensory acceptance of the product is remarkably improved, the moisture distribution of the chicken breast can be effectively regulated and controlled, free water loss is reduced, the proportion of water not prone to flowing is increased, the water-retaining property of the product is enhanced, the phenomena that the meat is dry and tender are improved, and the eating juiciness and palatability are improved; characteristic flavor substances can be stably reserved, loss of key flavor components such as alcohols and esters is reduced, generation of putrefying peculiar smell is inhibited, the flavor of the product is purer, the flavor consistency in the shelf life is higher, and the problem that the flavor is seriously deteriorated in traditional high-temperature sterilization is solved.

The invention relates to a vacuum precooling and vacuum packaging integrated method for cooked meat products, which comprises the following steps: putting the cooked meat products into a packaging bag for prepackaging, then sterilizing, putting the sterilized cooked meat products into a vacuum box, and putting the packaging bag into an ice-water mixture; closing the vacuum box, starting a vacuum pump to vacuumize, sealing the packaging bag after the temperature of the cooked meat product is reduced to a preset temperature, closing the vacuum pump, and recovering normal pressure to obtain the pre-cooled cooked meat product. The ice-water mixture is used as a cooling auxiliary carrier and cooperates with vacuum pre-cooling to complete cooling of the sample, after pre-cooling is completed, the cooked meat product does not need to be removed out of a vacuum box for vacuum packaging, a re-pressing process is avoided, and the risk of secondary pollution is avoided. The invention further provides equipment of the vacuum precooling and vacuum packaging integrated method, and the vacuum precooling and vacuum packaging integrated method for the cooked meat products is suitable for treating livestock and poultry meat products, especially chicken and pork.

The application belongs to the technical field of livestock and poultry meat product processing safety, and specifically discloses a low-sodium nitrite ham and a preparation method thereof.The raw material of the ham comprises pork and a pickling liquid.The pickling liquid comprises 0.01 g / kg-0.05 g / kg of sodium nitrite, 1.0 wt%-3.0 wt% of salt, 2 mL / kg-10 mL / kg of a compound probiotic bacteria liquid, and 1.0 wt%-2.0 wt% of a hawthorn-wolfberry compound extract.The compound probiotic bacteria liquid comprises Pediococcus pentosaceus MJ11 and Lactobacillus pentosus GM09.The pickling liquid can inhibit the synthesis of nitrosamine in the ham and reduce the content of nitrosamine.Therefore, the ham prepared by using the pickling liquid has the advantages of low sodium nitrite and stable quality.

The invention discloses a poultry slaughtering and meat sampling integrated experimental device and a sampling method, and belongs to the technical field of poultry meat sampling, the poultry slaughtering and meat sampling integrated experimental device comprises a sampling experiment table, the sampling experiment table is provided with a compression type fixing assembly used for fixing poultry, and the compression type fixing assembly is provided with a clamping groove; poultry meat sampling assemblies located on the sampling experiment table are arranged on the two sides of the pressing type fixing assembly, a minimally invasive bloodletting assembly used for poultry slaughtering bloodletting is arranged on the side face of the sampling experiment table, and a disinfection and sterilization protective cover with a lifting function is arranged above the sampling experiment table. The invention adopts the poultry slaughtering and meat sampling integrated experimental device and the sampling method. The problems that an existing poultry meat sampling device is poor in adaptability of a fixing mechanism, poor in fixing effect, low in slaughter bloodletting operation precision, insufficient in safety, inconvenient in blood collection, insufficient in meat sampling operation normalization, high in sample pollution risk, tedious in operation process, low in efficiency and high in labor intensity are solved.

This invention relates to the field of food labeling technology, and more particularly to a smart label assembly and its preparation method. A smart label assembly includes: a substrate layer, a color-developing layer, and a protective layer; the color-developing layer is fixed to the surface of the substrate layer, and the protective layer covers the surface of the color-developing layer; the color-developing layer includes: an amine oxidase-type color-developing area and a glucose oxidase-type color-developing area. When livestock and poultry meat spoils and produces volatile amines and glucose degradation products, these two types of substances are catalyzed by amine oxidase and glucose oxidase, respectively, to produce ammonia and hydrogen peroxide, which then react with indicators on the label to produce color changes. The two types of labels are used together for mutual verification, forming a rapid detection method for livestock and poultry meat spoilage using smart labels, which can directly determine the quality of livestock and poultry meat. This label is simple to prepare, low in cost, and suitable for fresh livestock and poultry meat packaging, allowing monitoring from the freshness stage.

This invention relates to a method, apparatus, and medium for rapid sorting of poultry meat percentage based on X-ray imaging. The method includes: Step S1: acquiring X-ray images of the poultry to be tested; Step S2: identifying the sternal region and skin boundary based on the X-ray image; Step S3: drawing a normal at the sternal apex, obtaining the intersection of the normal at the sternal apex and the skin boundary as the first surface point, and obtaining the initial bone-skin distance based on the distance from the sternal apex to the first surface point; Step S4: obtaining the angle between the X-ray machine's visual axis direction and the normal direction of the first surface point as the consistency difference angle, obtaining the sternal integrity ratio and sternal principal axis attitude angle based on the sternal region, and correcting the initial bone-skin distance based on the consistency difference angle, sternal integrity ratio, and sternal principal axis attitude angle to obtain the corrected bone-skin distance; Step S5: obtaining the meat percentage grading result based on the corrected bone-skin distance. Compared with the prior art, this invention can achieve poultry meat percentage sorting based on X-ray imaging.

The invention provides a method for detecting Hainanmycin residues in poultry meat, eggs and egg products and a pretreatment method, and belongs to the technical field of food detection. The pretreatment method comprises the following steps: (1) adding a sample to be detected into an extraction solvent for extraction; (2) adding anhydrous magnesium sulfate and sodium chloride; (3) centrifuging to obtain supernate; (4) loading the supernate onto a solid-phase extraction small column, purifying and collecting to obtain first effluent; (5) loading an extraction solvent onto the small solid-phase extraction column, collecting to obtain a second effluent, and combining all the effluent; and (6) concentrating, redissolving and filtering all the effluent to obtain a sample solution to be detected. The invention further discloses a method for detecting Hainanmycin residues through liquid chromatography-mass spectrometry after a sample is pretreated, the method has the advantages of being rapid, efficient, low in detection limit and good in reproducibility, the blank of a method for detecting Hainanmycin in animal-derived food is filled, and the method is suitable for trace detection of Hainanmycin.

This invention discloses a poultry deboning device and method, relating to the field of poultry deboning technology. The device and method include a support base and a hook located above the support base. The hook moves downwards, driving poultry within a hanging area to adaptively fix and continuously move downwards. After reaching its maximum downward position, the hook drives the poultry within the hanging area to rotate. Cutting blades arranged in opposite directions along the hook's movement path reciprocate during the hook's downward movement, creating an opening in the poultry. During the hook's rotation, the poultry meat and bone are separated along the opening direction. By pre-cutting the meat and bone of the poultry to be deboned and then rotating and peeling it along the cut direction, the peeling force reaches the bone-meat contact surface directly. This results in lower peeling resistance and higher peeling quality, replacing the traditional "blunt" deboning method. It improves the comprehensiveness of bone-meat separation while preserving the original meat tissue.

The utility model relates to the technical field of poultry meat processing, and discloses a feeding device for poultry meat product processing, which comprises a shell, the top of the shell is fixedly connected with two positioning rods, the outer sides of the two positioning rods are slidably connected with positioning blocks, the tops of the two positioning blocks are fixedly connected with the same prefabricated hopper, and the prefabricated hopper is fixedly connected with the outer side of the shell. And bolts are inserted into the two positioning rods and the two positioning blocks correspondingly, an electric push rod is fixedly connected into the shell, and a material pushing block is fixedly connected to the left side of the electric push rod. The feeding device for poultry meat product processing has the advantages of being convenient to feed and the like, and solves the problems that when a stirring device stirs poultry meat and auxiliary materials, the auxiliary materials need to be added into the stirring device through the feeding device, but most of existing feeding devices are inconvenient to feed, and the stirring device is inconvenient to use. The prefabricated auxiliary materials in the feeding device need to be manually taken down for feeding after being added, so that the production efficiency of poultry meat is reduced.

The application provides a dry-curing and wet-curing composite cured meat product and a preparation method thereof, and belongs to the technical field of food processing. The preparation method of the dry-curing and wet-curing composite cured meat product comprises the following steps: raw material treatment, salt roasting, dry curing, saturated brine preparation, wet curing, static curing, blanching, cooking and cooling. The dry-curing and wet-curing composite cured meat product is prepared by roasting spice salt for dry curing, then saturated brine is used for wet curing, and a composite curing system is formed by combining low-temperature static curing, so that the problems of uneven curing, low efficiency of traditional single dry curing method, and the problems of weak flavor and poor deodorization effect of single wet curing method are solved. The application has strong process synergy and high curing efficiency, and the prepared meat product has uniform color, rich flavor, complete deodorization and fresh and tender taste, and is suitable for processing of poultry meat products such as chicken, duck and goose, and is suitable for industrialized production.

The invention discloses a preparation method of a volatile basic nitrogen standard substance in food, which comprises the following steps: (1) cutting off tendons, tendons, bones, skins and fat from fresh livestock meat, poultry meat or / and fish meat, and crushing pure meat to obtain minced meat; (2) weighing a certain amount of meat paste, adding a calculated amount of ammonium sulfate aqueous solution into the meat paste, mixing, and continuously crushing and stirring until the mixture is uniform; (3) carrying out freeze drying on the standard-added and uniformly-mixed meat paste to obtain meat powder blocks; (4) crushing the meat meal blocks, and collecting freeze-dried powder; sieving the freeze-dried powder by using a 60-mesh sieve; (5) detecting the moisture content of the sieved freeze-dried powder, wherein the moisture content is less than 5%; and (6) sub-packaging the freeze-dried powder, sealing the freeze-dried powder into independent packaging units, and performing uniformity test to obtain the volatile basic nitrogen standard substance. The standard substance disclosed by the invention has the advantages of uniform content of volatile basic nitrogen, good short-term and long-term stability and accurate content.

The present application relates to poultry meat processing technical field, and disclose a kind of small poultry meat block processing device for food processing, including support frame, conveying belt, cutting end shell, hydraulic rod, the lower portion of the hydraulic rod is equipped with cutting mechanism for cutting into block;The lower portion of the cutting mechanism is positioned on both sides with positioning mechanism for positioning poultry meat;The positioning mechanism is directly above with flushing end shell for flushing residue;The cutting mechanism includes push disc, the lower portion of the push disc is fixedly connected with axial end shell, the inside of the axial end shell is rotatably connected with circulating groove shaft, the outside of the circulating groove shaft is provided with four chute contact rods, the present application, automatically complete cutting direction ninety degrees accurate conversion in the process of hydraulic rod rising, ensure that cutting size is uniform, in addition, the whole cutting process is sequentially completed in the same station, without material transfer, reduce intermediate link, significantly improve processing efficiency and automation degree.

The invention relates to the technical field of biological breeding, in particular to application of BMP6 protein or a coding gene thereof to regulation and control of myogenic differentiation of poultry skeletal muscle satellite cells. The invention finds that the BMP6 gene is a key factor for regulating and controlling the senescence of the muscle-derived satellite cells and inducing the cells to be converted from an activated state to a resting state through the research of an snRNA-seq combined in-vivo and in-vitro method, and proves that the knock-down of the BMP6 can promote the activation and myogenic differentiation of the skeletal muscle satellite cells. The invention provides a new way for improving the meat production performance of poultry, breeding an improved variety and preventing and treating related myopathy.

This invention discloses a highly efficient double-layer coating method for fried meat products, relating to the field of meat processing technology. The method includes the following steps: Step 1, Raw material pretreatment: Select livestock and poultry meat products, wash, cut into pieces, marinate, and surface dry until the surface moisture content is ≤8%, then set aside. Step 2, Base coating preparation: A base coating is prepared by combining octenyl succinate starch ester and zein in a mass ratio of 9.5:0.5, along with 1-3% microcrystalline cellulose, 2-4% cross-linked starch, 0.5-1.2% sodium bicarbonate, and 0.1-0.3% citric acid, mixed at high speed for 10-15 minutes. This highly efficient double-layer coating method for fried meat products anchors the base coating through electrostatic adsorption and forms a hydrogen-bonded interlocking structure between the base coating protein and the batter colloid. Combined with rapid low-temperature cold air setting, the three-layer gradient coating is tightly bonded to the surface of the meat product, significantly improving the coating adhesion and structural integrity, fundamentally improving problems such as easy detachment, cracking, and delamination during frying, transportation, and reheating.