8 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.

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.

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 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 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.

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.