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1 Low-temperature hanging automatic acid ripening method This method is to put the hind legs of the carcass upside down and hung in the low-temperature library below 10°C to carry out automatic acid-removal, naturally completing the process of post-mortem meat rigor, freezing and maturation. This method is currently the main method of high-grade beef production in China. However, there are also shortcomings such as long time for using cold storage, large energy consumption, easy oxidation, high dry energy consumption, easy contamination by psychrotrophic bacteria, high cost, and low efficiency.
2 mechanical tenderizing method This method is the use of mechanical force to stretch the sarcolemma, and make the sarcolemma and other connective tissue by the impact of external forces and become loosely broken, and finally make the meat soft. The commonly used method is: mechanical tumbling method. This method uses mechanical methods to roll the meat pieces that have been marinated. The mucus is formed on the surface of the body, thereby increasing the tenderness of the meat. The method of recombination and tenderization: the tenderness is low. The meat is sliced ​​with a slicer and mixed with salt and phosphate until the meat has a viscosity. The proteins in the extracted muscles make the meat pieces stick together, which improves the tenderness. This method combined with the process of pickling can further improve the tenderness of the meat, increase the water holding capacity of the meat and improve the quality of the meat. This method is commonly used in Western-style meat products.
3 Electric stimulation tenderization method Electric stimulation is after the animals slaughter and bleeding, under a certain voltage and current, the carcass electrified to improve the tenderness of the meat to prevent cold contraction. According to the French data, the stimulated beef can increase tenderness by 15% to 16%. The application of electrical stimulation reduces the time required for carcass cooling and maturation, and at the same time saves the space occupied by carcass hanging cooling and maturation, and brings significant economic benefits to the company.
4 The high pressure tenderizing method with high pressure tenderizing (1MPa ~ 10MPa) has the advantages of obvious tenderizing effect, uniform action, etc. It not only meets hygienic conditions (vacuum packaging before treatment), does not increase the chance of microbial contamination, but also can play a bactericidal effect. , The flavor also improved significantly. This kind of tenderization method has less application in China and is a newer tenderization technology. The procedure is to first vacuum pack the meat and treat the meat under high pressure for 10 minutes to increase the tenderness of the meat and extend the shelf life. Because high-pressure processing requires low energy consumption and does not cause pollution, it is conducive to environmental protection. It also conforms to the current international consumption trend of segmented cooling meat in small packages, and has great development prospects. However, the large investment has played a limiting role in the development of the process.
5 Exogenous enzyme tenderizing method uses exogenous proteases to tenderize meats. Typical enzymes include plant proteases such as papain, bromelain, ficin, and bacterial proteases such as subtilisin, misrecombinase, enzymatic protease, and merotatase. . These enzymes are stable in nature, have a strong ability to decompose, and can decompose elastin, which is generally ineffective, and many tenderizers on the market are such products. Its use methods include spray stirring, soaking, injection, live intravenous injection and post-slaughter aortic injection pump injection. 10-30 minutes before slaughter, the egg halase preparation is injected in an amount of 2% to 5% of the body weight, and papain is injected into venous blood in an oxidized state to avoid animal stress. After the slaughter, the enzyme activity of 1.6104 units was injected, and the tenderization treatment was performed at a dose of 0.2% to 0.5% of the meat weight.
Domestic and foreign beef tenderization technology
At present, China has become the second-largest beef producer in the world. Although the cattle industry has developed rapidly, the quality of beef, especially the tenderness of meat, is relatively low and the processing level is relatively low. This has, to a certain extent, limited the cattle industry. The development of the current domestic beef production from variety, breeding to slaughter, processing and packaging, etc., can not meet consumer demand for quality. Nowadays, in the market and many large hotels, the demand for beef cattle is increasing, and the tenderness is a very important indicator of the beef cattle. If the tenderness is not good, it cannot be called a fat cow. In foreign countries, many tenderization technologies have been used in the industrial processing of meat, and China is still lacking in this area. The following describes several domestic and foreign research methods that are feasible for beef tenderization.
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