17 results about "Red meat" patented technology

The present disclosure is directed to human IgE antibodies and fragments thereof binding to galactose-α-1,3-galactose, a known red meat allergen, and methods for use thereof.

The invention discloses a tuna red meat immunity enhancing peptide and application thereof in enhancing immunity, and belongs to the technical field of biology. According to the invention, polypeptides with immunocompetence are extracted from tuna red meat, and the polypeptides comprise FLQGF and LAKFPDF. Experiments prove that the polypeptide prepared by the invention has no obvious toxic effect on cells, and can improve the proliferation rate and the phagocytic rate of macrophages and the release rate of NO to different degrees. An in-vitro immunomodulatory activity result shows that the LAKFPDF and the FLQGF can activate a TLR4 dependent NF-kB / MAPK signal channel, regulate and control the immune response of macrophages and play an immunomodulatory role. Research results of the invention provide a basis for high-value development and utilization of tuna red meat, and provide a new resource for preparation of immunopotentiation products.

The invention provides iron binding peptides based on tuna blood combined meat. The amino acid sequences of some polypeptides are SEQ ID NO: 1-6. The polypeptide provided by the invention can be used for preparing a product for treating iron-deficiency anemia. According to the tuna red meat hematopoietin provided by the invention, an organic iron compound with high bioavailability is formed through the chelation of specific polypeptide iron ions in preparation of a blood replenishing product, so that the absorption efficiency of intestinal tracts on iron is remarkably improved. A carrier formed by the polypeptide can protect iron ions from being damaged by gastric acid, and the iron ions are delivered to an absorption part in a targeted mode, so that the hemoglobin synthesis efficiency is improved by 40% or above. The natural polypeptide ligand disclosed by the invention avoids gastrointestinal irritation of a traditional iron supplementing agent, and is not interfered by absorption of dietary factors such as phytic acid and tannin. The tuna processing by-product is used as the raw material to prepare the functional blood-enriching peptide, so that high-value utilization of fishery resources is realized, and an eco-friendly new iron-enriching source is provided.

The utility model provides a cutter for removing red meat in raw freshwater fish processing, which solves the problem that the thickness is not easy to control when a manual kitchen cutter is used for cutting the red meat. The cutter comprises a cutter handle, a blade connecting body and two blades, the cutter handle extends in the left-right direction, and the right end of the cutter handle is detachably connected with the left side of the blade connector; the right side of the blade connector is rotationally connected with the left sides of the two blades, the blades are perpendicular to the right side face of the blade connector, the two blades are arranged in a front-back spaced mode, and cutting edge structures are arranged on the edges of the bottoms of the blades. The cutting edge structures at the bottoms of the blades can swing back and forth in a vertical interface to form an inner splayed space structure, so that the width between the cutting edge structures of the two blades can be adjusted; limiting structures are arranged at the connecting positions of the blades and the blade connecting bodies and used for fixing the angles of the blades after swinging, so that the width between the cutting edge structures of the two blades can be fixed.

This invention discloses the application of KLF5, a transcription factor from the KLF family with the highest differential expression in slow-oxidizing soleus muscle (SOL) and fast-fermenting extensor digitorum longus (EDL) tissues, in regulating porcine skeletal muscle development. By analyzing tissue-specific enhancer-promoter interactions and the specific expression of synergistic transcription factor regulation in specific muscle types, this study reveals and verifies that KLF5 can regulate the activity of super-enhancers interacting with the MYH1 / 4 genes (MYH1 and MYH4 genes), increase the interaction frequency between the super-enhancers and gene promoters, promote the transcription of MYH4 and MYH1 genes, and induce the formation of fast-fermenting myofibrils. This provides a new breeding target for pork quality improvement and a theoretical reference for using functional site mutation technology to directionally alter the proportion of myofibril types; it also provides a new method for increasing the proportion of red meat in pork and improving post-slaughter quality.

A composition and method are provided for producing sustainable ground meat and restructured steak products incorporating an animal fatty tissue substitute. The method includes homogenizing meat trimmings or ground meat without added water to release cellular components, combining the homogenized meat with one or more film-forming agents, fats or fat blends, flavor and color enhancers, and optional binders or bioactive compounds under controlled temperature, pH, and shearing conditions to form an animal fatty tissue substitute, and mixing the substitute with red meat, sustainable red-meat alternatives, or combinations thereof. The resulting compositions exhibit desirable fatty-tissue functionality and allow the production of ground meat products, patties, and restructured steaks, including cuts adhered using transglutaminase. The composition enables partial or substantial replacement of red meat with sustainable alternatives while maintaining flavor, texture, cook performance, and sensory attributes comparable to traditional meat products.

A system for preserving red meat by plasma active water (PAW) vacuum packaging includes a solution mixing tank, a plasma treatment chamber, an atomization spray module, a conveyor belt, a water circulation module, and a vacuum packaging module. The solution mixing tank, the plasma treatment chamber, the atomization spray module, and the water circulation module are sequentially connected through pipes. The atomization spray module is configured to spray PAW onto the red meat on the conveyor belt, and then the vacuum packaging module is configured to vacuum-package the red meat. Utilizing PAW improves the antibacterial ability of vacuum packaging while enhancing the color stability of red meat, greatly extending the shelf life of red meat, thereby preserving red meat in a green and economical way.

1.The name of the design product: cat food packaging bag (meadow red meat). 2.The use of the design product: a bag for packaging cat food. 3.The design points of the design product: the combination of patterns and colors. 4.The picture or photo that best indicates the design points: perspective view. 5.The design for which protection is sought contains colors.

The invention is a CNC controlled doner kebab stretch wrapping machine used in the stretch wrapping process of doner kebab made with red meat or white meat in the food sector, wherein; it comprises a chassis (10) positioned on the ground, a stretch holder (80) that moves in the A axis to wrap the doner kebab, an axis carriage (70) that moves the stretch holder (80) up and down in the Z axis, a camera (90) that captures images of the doner kebab and receives dimensional data, and an artificial intelligence assisted control unit (50) that processes the image received from the camera (90) and determines the stretch wrapping program based on this data.

The invention discloses an InDel marker for identifying red pulp characters of pears, a primer and application of the InDel marker. The InDel marker is located at the 4851722-4852014 bp position of a chromosome 5 of a red fragrant pear genome, and the overall length of the InDel marker is 292 bp. By utilizing the InDel marker and the method, the pulp color of the hybrid generation of the hybrid combination of the red-peel red-pulp parent and the green-peel white-pulp parent can be quickly and accurately identified in the pear seedling stage through conventional molecular detection, and the green-peel white-pulp pears and the hybrid generation of the red-peel red-pulp pears are efficiently distinguished. The method disclosed by the invention can be used for detecting each tissue, organ and each development stage of the plant, has the advantages of convenience, rapidness, good specificity, high accuracy, no influence of climate environment and the like, can be used for early auxiliary selection of the phenotype of the red flesh of the pear plant, can greatly improve the breeding selection efficiency and accuracy of the red flesh pear variety, and has a wide application prospect. The blank in the field of pear plant red pulp character molecular marker development is filled up, and great promotion significance is achieved for pear germplasm improvement and fruit value improvement.

The application discloses a kind of red meat apple-pear composite turbid juice and preparation method thereof, belong to food processing production field.The preparation method includes: after cutting red meat apple piece, 0.1-0.35 g / 100mL L-cysteine is soaked 10 minutes color protection, after cutting pear piece, 0.1-0.2 g / 100mL EDTA-2Na is soaked 10 minutes color protection;After being broken and beating up respectively, filter and mix according to volume ratio 1-4:1;0.005-0.025 g / 100mL vitamin C and 0.03-0.08 g / 100mL sodium carboxymethyl cellulose are added, and after homogenization, ultra-high pressure sterilization is carried out, and it is obtained immediately.The application is prepared by the integrated application of differential color protection treatment, optimization of compounding ratio, the synergistic compounding of vitamin C and sodium carboxymethyl cellulose, and the composite turbid juice has bright color, stable system, rich nutrition, without adding exogenous sucrose, and has broad market application prospect.

The present utility model relates to an arrangement applied to a blade for an industrial food processor for shredding red meat, poultry and fish. The model can be installed in or adapted to various brands and models of food processor, which allows perfect shredding of meat on a large scale and in a short period of time. It is thus a practical solution for industries seeking to optimise their meat shredding processes, ensuring agile production and high quality in terms of the texture and consistency of the final product.

The application discloses a kind of high-moisture extruded restructured products of red meat fish based on pre-stabilized powder construction and a preparation method thereof, and belongs to the field of food processing and protein reorganization technology.The preparation of the high-moisture extruded restructured products of red meat fish based on pre-stabilized powder construction of the application is through the continuous processing technical route of "pre-stabilized rinsing-freeze-dried powderization-composite protein system construction-high-moisture extrusion organization", improves the processing performance of dark red meat fish raw materials, improves the storage stability and processing adaptability of powder raw materials, promotes the formation of continuous oriented fiber structure of composite protein system, so as to obtain dark red meat fish composite protein restructured products with high organization degree, excellent mechanical properties and good sensory quality, realizes the high-value utilization of dark red meat fish resources.

The application provides a kind of iron-binding peptide based on tuna blood meat, wherein the amino acid sequence of some polypeptides is SEQ ID NO:1-6.The polypeptide provided by the application can be used to prepare a preparation for treating iron deficiency anemia.The tuna red meat blood peptide provided by the application can be used to prepare a blood supplement preparation, and through specific polypeptide iron ion chelation, a high-bioavailability organic iron complex is formed, which significantly improves the absorption efficiency of iron in the intestinal tract.The carrier formed by the polypeptide can protect iron ions from being destroyed by gastric acid and target delivery to the absorption site, so that the hemoglobin synthesis efficiency is increased by more than 40%.The natural polypeptide ligand of the application avoids the gastrointestinal irritation of traditional iron supplements and is not affected by dietary factors such as phytic acid and tannin absorption interference.Functional blood supplement peptides are prepared from tuna processing by-products, which not only realizes the high-value utilization of fishery resources, but also provides an ecological-friendly new source of iron supplement.

The present invention relates to the field of active polypeptide technology, disclosing a polypeptide with XOD inhibitory activity. The polypeptide is selected from the short peptides KR5, FL7, RK8, or a combination thereof, and has amino acid sequences of SEQ ID NO. 1, SEQ ID NO. 2, and SEQ ID NO. 3, respectively. The polypeptide exhibits excellent XOD inhibitory properties and can be developed as a XOD inhibitor and uric acid-lowering agent. Furthermore, the polypeptide provided by the present invention can be extracted from red tuna meat, enabling the high-value development of dark tuna meat.

This invention belongs to the field of sheep farming technology, specifically relating to a feeding method for increasing the intramuscular fat content of Yangtze River Delta white goat ewes. The method involves feeding Yangtze River Delta white goat ewes in three stages: conventional feeding from 3 to 12 months of age, followed by a 9-day transition period with a high-energy diet after 12 months, and then fattening to 18-24 months of age with a high-energy fattening period of over 6 months. Through phased nutritional regulation that prioritizes skeletal development followed by targeted high-energy intramuscular fat deposition, without the use of prohibited additives, the ewes exhibit uniform intramuscular fat distribution, cherry-red meat, and firm, white fat, with an intramuscular fat content of approximately 12.37% and a crude protein content of approximately 23.20%. This method is simple to operate, low in cost, and leaves no drug residues, significantly improving the quality and economic value of ewes' meat, and is suitable for large-scale production.