CN103063814A - Pig muscle tenderness determination method - Google Patents
Pig muscle tenderness determination method Download PDFInfo
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- CN103063814A CN103063814A CN2013100038574A CN201310003857A CN103063814A CN 103063814 A CN103063814 A CN 103063814A CN 2013100038574 A CN2013100038574 A CN 2013100038574A CN 201310003857 A CN201310003857 A CN 201310003857A CN 103063814 A CN103063814 A CN 103063814A
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Abstract
The invention discloses a pig muscle tenderness determination method. According to the invention, a pork block water bath final temperature is 72-74 DEG C. When the pork block is placed in, a water temperature is 30 DEG C; the pork is continuously heated until the central temperature of the pork block is 70 DEG C, and the pork block is fetched. Under the configured temperature, a shearing force value variation coefficient of the pork block is small. According to the invention, when pork blocks are drilled from cooked pork block, drilling positions are 1.5cm or farther from an edge, such that shearing force value variation coefficient can be reduced, and muscle tenderness can be more actually reflected by the determined shearing force value. According to the invention, an entire pork block with a size of 8*5*4cm is adopted, such that the numbers of drilled pork blocks after water bath can be ensured, and shearing force value variation coefficient differences of pork blocks drilled from outer side and central part can be minimized. When pork block is drilled after cooking, the drilling direction should be parallel to a muscle fiber orientation, and drilling force should be gentle and forced. Therefore, pork block size uniformity is ensured, and the influence caused by sample size difference to the variation coefficient is reduced.
Description
Technical field
The present invention relates to a kind of food quality monitoring method, specifically a kind of pig muscle tender assay method.
Background technology
Meat Tenderness is an important indicator estimating the muscle edible quality, also is simultaneously the standard of consumer evaluation's muscle quality height.The at present evaluation of Meat Tenderness has two kinds of methods of subjectivity and objectivity: subjective method is to judge Meat Tenderness by tasting muscle.Although this detection method is directly perceived, simple, easy row, the impact of subjective factor is very large, such as age, the sense of taste etc., and the evaluation of can only making comparisons of this detection method, can't quantize; The objective evaluation method is namely analyzed method and the mechanical evaluation method of Meat Tenderness from the chemical constitution of muscle, the angle of institutional framework.This method by means of instrument weigh muscle shearing force, penetration power, biting force, mince the indexs such as power, force of compression, elastic force and pulling force, at present more common is shearing force, quantitatively judges the tender degree of muscle according to the shearing force of muscle.
At present the known muscle sample disposal route that boils has following several:
(1) muscle after will butchering places 4 ℃ of refrigerator slaking 3-4d, then the muscle of slaking is placed on the aluminium cooker of boiled water to steam 0-60min.The muscle that cooks is put in indoor shady and cool place's cooling 30min, and suitable fiber orientation is cut into thickness and width is respectively 10mm, and long is the meat sample of 15mm, in order to detecting the muscle shearing force;
(2) muscle of slaking 3-4d is packed with plastic foil (bag), placed water to heat, be heated to 70 ℃ of meat central temperatures and be advisable, bath temperature is controlled at about 80 ℃.Take out muscle, cut along the muscle fibre direction and be strip, general section is of a size of 10mm * 10mm, and length is about 25mm, in order to detecting (Kong Xiaoling etc., 2003);
(3) butcher rear 72h and get the thick longissimus dorsi muscle of 3cm, place retort pouch, thermometer is inserted at meat sample center, puts into 80 ℃ of about 30min of water-bath heating, when treating that meat sample central temperature reaches 70 ℃, continues 10min, takes out; Be cooled to room temperature, drill through 6-8 piece 1.27 * 2.5cm along the muscle fibre direction, institute's meat sample of getting is measured next day (Liu Xingyu etc., 2007) in 4 ℃ of refrigerator overnight;
(4) get the monoblock meat sample that the length and width height is no less than 6 * 3 * 3cm after butchering, reject cube meat surface muscle, tendon, film and fat, place 0-4 ℃ of refrigerator slaking, then get the meat sample, putting into power is 80 ℃ of heating of 1500W thermostat water bath, measure meat sample central temperature with the thermocouple temperature measurement instrument, when band meat sample central temperature reaches 70 ℃, it is the 0-4 degree that the taking-up of meat sample is cooled to central temperature, the circular sampler that with diameter is 1.27cm drills through the meat sample along the direction parallel with muscle fibre, and hole sample length is no less than 2.5cm, rejects the hole sample that open defect is arranged, the working sample number is no less than 3, should measure immediately (NY/T1180-2006) after the sampling.
More than in several assay methods, have following shortcoming:
(1) the 1st kind of meat sample that method prepares by boiling water boiling mode, meat sample muscle fibre is loose, and the shear force value coefficient of variation of meat sample reaches 27.69%; 2-4 kind method, cube meat is put into 80 ℃ of water-baths, the rapid sex change sclerosis of cube meat surface protein, and final bath temperature is then relevant with cube meat size, cube meat number, can not the final bath temperature of fine control, the final bath temperature in the time of more can not making all cube meat central temperatures reach 70 ℃ is consistent, according to the method the meat sample of preparation, the different Xi Shuo of its shear force value Bian＞=20%, meat sample shear force value centrality is relatively poor.
(2) these several cube meat boiling methods all undeclared when sampling apart from the distance at cube meat edge.According to this several method boiling cube meat, find after the sampling that the peripheral 15mm(of cube meat is apart from edge 15mm) shear force value of sampling and the coefficient of variation thereof are than cube meat inboard (apart from the edge greater than 15mm) greatly, shear force value differs 3-8N, and the shear force value coefficient of variation differs 7-15 percentage point; And the shear force value coefficient of variation of cube meat peripheral (apart from the edge less than 15mm) is higher than 15% far away between 17-28%.
(3) above several method is not clearly indicated the size of cube meat, and after the cube meat that difference in size is larger passed through the boiling water boiling, its shear force value and Difference Between Coefficients of Variation thereof were larger.
Summary of the invention
The objective of the invention is to solve the problem that exists in the present Meat Tenderness mensuration, a kind of pig muscle tender assay method is provided.The method adopts boil bath temperature, cube meat size and Meat Tenderness shearing force of suitable muscle to measure the cube meat processing mode, and has optimized operation steps, the operability of perfect Meat Tenderness assay method and with reference to property.The shear force value coefficient of variation of this assay method＜15%.
Technical scheme of the present invention is: a kind of pig muscle tender assay method is characterized in that choose the pig longissimus dorsi muscle, 0-4 ℃ of slaking 96h, film, muscle, tendon and the fat of rejecting muscle surface after taking out are got 8 * 5 * 4cm(length * wide * height) the monoblock cube meat; Insert thermometer in the cube meat, the mercury head of thermometer is positioned at the cube meat center, puts into valve bag, tighten mouth, put into the water-bath final temperature and be 72～74 ℃ thermostat water bath, water temperature was 30 ℃ when cube meat was put into, take out when then continuous heating to cube meat central temperature is 70 ℃, be cooled to room temperature; The cube meat that is cooled to room temperature namely can be used for sampling, cut 1.0～1.5cm chop along cube meat muscle fibre vertical direction, the diameter that carries with C-LM3 type digital display muscle tenderness instrument again is that the circular sampler of 1.27cm drills through cube meat along the direction parallel with muscle fibre, and cube meat drills through positional distance edge 〉=1.5cm; Drilling through cube meat should evenly softly firmly drill through, can not be firmly excessive, so that the cube meat that drills through is the cylindricality of rule, be that available C-LM3 type digital display muscle tenderness instrument carries out shear force value mensuration after cube meat has drilled through.
The invention has the beneficial effects as follows:
(1) the cube meat water-bath finishing temperature of the present invention's employing is 72～74 ℃, and water temperature was 30 ℃ when cube meat was put into, and takes out when then continuous heating to cube meat central temperature is 70 ℃, is cooled to room temperature.The shear force value coefficient of variation that this temperature setting deposits the cube meat that boils is little.
(2) cube meat that boils of the present invention is when drilling through cube meat, and it drills through more than the positional distance edge 1.5cm, can reduce the shear force value coefficient of variation like this, makes the truer reflection Meat Tenderness of shear force value of mensuration.
(3) the present invention uses 8 * 5 * 4cm(length * wide * height) the monoblock cube meat can guarantee that the water-bath rear cube meat that boils drills through quantity, generally can drill through 5～10 of cube meat, can reduce to greatest extent again the difference that the cube meat outside and center drill through the cube meat shear force value coefficient of variation.
(4) the present invention boils and not only will move towards parallel with muscle fibre when rear cube meat drills through cube meat, and cube meat evenly softly firmly drills through when drilling through, can't use with sudden force, evenly big or small with the cube meat that guarantees to drill through, be the cylindrical of rule, smooth in appearance, reduce because of the sample size difference to shear force value, and the impact of the coefficient of variation.
Embodiment
The cube meat that carries out shearing force mensuration among the present invention all is selected from backward 8-10cm longissimus dorsi muscle of the last rib of 100-105kg body weight market pig, 0～4 ℃ of slaking 96h, then take out, reject the film of muscle surface, muscle, tendon and fat, pruning growth * wide * height is the monoblock cube meat of 8 * 5 * 4cm, thermometer is inserted at the cube meat center, put into valve bag, tighten mouth, putting into respectively the water-bath final temperature has been set is 70,72,74, in 80 ℃ the thermostat water bath, the temperature of water-bath water was 30 ℃ when cube meat was put into, and took out when continuous heating to cube meat central temperature is 70 ℃, cool off used time when record cube meat central temperature reaches 70 ℃.
When reaching 70 ℃, the cube meat central temperature takes out, be cooled to room temperature and cut 1.0～1.5cm chump along the meat fiber vertical direction, the diameter that carries with C-LM3 type digital display muscle tenderness instrument again is that the circular sampler of 1.27cm drills through cube meat along the direction parallel with muscle fibre, 8 * 5 * 4cm cube meat rear outside (0.5～2.0cm) one all usable samples devices drill through 7～12 in sample, inboard (apart from the cube meat outer ledge greater than 2.0cm) of boiling can drill through 4～6.Then carry out shearing force and measure, measurement result is as shown in table 1.
Table 1 cube meat bath temperature and cube meat are apart from the impact on shear force value of the position at edge
The result shows: (the variation lines number average of 0.5～2.0cm) one all drill hole sampling sample shear power values is greater than 15%, but the cube meat shear force value coefficient of variation that the cube meat that 72～74 ℃ of bath temperatures boil drills through is lower than 17.5% for 8 * 5 * 4cm cube meat outside; And the variation lines number average of the shearing force of cube meat center (apart from the cube meat outer ledge greater than 1.5cm) drill hole sampling sample is less than 15%, but except the cube meat that 80 ℃ of bath temperatures boil.The outside is close with the inboard cube meat shear force value that drills through in addition, and difference is not remarkable, and this just illustrates that cube meat drills through the position and do not affect its shear force value mean, only on its shear force value coefficient of variation impact significantly.
This shows that Meat Tenderness is measured the cube meat bath temperature that boils and is set to 72～74 ℃, cube meat length * wide * thick 8 * 5 * 4cm that is trimmed to takes a sample apart from guaranteeing more than the edge 1.5cm that the cube meat shear force value coefficient of variation is lower than 15%.
Claims (2)
1. a pig muscle tender assay method is characterized in that, chooses the pig longissimus dorsi muscle, 0-4 ℃ of slaking 96h, and film, muscle, tendon and the fat of rejecting muscle surface after taking out are got the monoblock cube meat that length * wide * height is 8 * 5 * 4cm; Insert thermometer in the cube meat, the mercury head of thermometer is positioned at the cube meat center, puts into valve bag, tighten mouth, put into the water-bath final temperature and be 72～74 ℃ thermostat water bath, water temperature was 30 ℃ when cube meat was put into, take out when then continuous heating to cube meat central temperature is 70 ℃, be cooled to room temperature; The cube meat that is cooled to room temperature namely can be used for sampling, cuts 1.0～1.5cm chop along cube meat muscle fibre vertical direction, is that the circular sampler edge direction parallel with muscle fibre of 1.27cm drills through cube meat with diameter again, and cube meat drills through positional distance edge 〉=1.5cm; Cube meat has drilled through and has carried out shear force value with C-LM3 type digital display muscle tenderness instrument and measure afterwards.
2. pig muscle tender assay method as claimed in claim 1 is characterized in that, drills through cube meat and evenly softly firmly drills through, so that the cube meat that drills through is the cylindricality of rule.
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| CN201310003857.4A CN103063814B (en) | 2013-01-06 | 2013-01-06 | Pig muscle tenderness determination method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104101692A (en) * | 2014-07-04 | 2014-10-15 | 中国农业科学院农产品加工研究所 | Identification method for pork of black pigs and landraces |
| CN112925361A (en) * | 2021-02-04 | 2021-06-08 | 山东省农业科学院畜牧兽医研究所 | Intelligent temperature control system for muscle tenderness determination |
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| US6042855A (en) * | 1997-06-27 | 2000-03-28 | United States Of America (Usda) | Use of vitamin D, its metabolites and analogs to improve tenderness of meat and meat products |
| CN1811424A (en) * | 2006-01-20 | 2006-08-02 | 南京师范大学 | Live fresh pork tender assay method |
| WO2007123427A1 (en) * | 2006-04-26 | 2007-11-01 | Institute Of Geological & Nuclear Sciences Ltd | Evaluation of meat tenderness |
| CN102150758A (en) * | 2010-12-31 | 2011-08-17 | 东北农业大学 | Chinese herbal medicine compound feed for improving meat quality of table poultry and preparation method thereof |
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2013
- 2013-01-06 CN CN201310003857.4A patent/CN103063814B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| US6042855A (en) * | 1997-06-27 | 2000-03-28 | United States Of America (Usda) | Use of vitamin D, its metabolites and analogs to improve tenderness of meat and meat products |
| CN1811424A (en) * | 2006-01-20 | 2006-08-02 | 南京师范大学 | Live fresh pork tender assay method |
| WO2007123427A1 (en) * | 2006-04-26 | 2007-11-01 | Institute Of Geological & Nuclear Sciences Ltd | Evaluation of meat tenderness |
| CN102150758A (en) * | 2010-12-31 | 2011-08-17 | 东北农业大学 | Chinese herbal medicine compound feed for improving meat quality of table poultry and preparation method thereof |
Non-Patent Citations (3)
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| 刘兴余等: "猪肉嫩度的测定方法的改进", 《中国农业科学》 * |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104101692A (en) * | 2014-07-04 | 2014-10-15 | 中国农业科学院农产品加工研究所 | Identification method for pork of black pigs and landraces |
| CN104101692B (en) * | 2014-07-04 | 2016-06-01 | 中国农业科学院农产品加工研究所 | The discrimination method of a kind of aardvark and landrace meat |
| CN112925361A (en) * | 2021-02-04 | 2021-06-08 | 山东省农业科学院畜牧兽医研究所 | Intelligent temperature control system for muscle tenderness determination |
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Granted publication date: 20141126 Termination date: 20190106 |