CN103141856B - Post-mortemageing method for high-grade beef - Google Patents
Post-mortemageing method for high-grade beef Download PDFInfo
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- CN103141856B CN103141856B CN201310101338.1A CN201310101338A CN103141856B CN 103141856 B CN103141856 B CN 103141856B CN 201310101338 A CN201310101338 A CN 201310101338A CN 103141856 B CN103141856 B CN 103141856B
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Abstract
The invention discloses a post-mortemageing (maturing) method for high-grade beef. The post-mortemageing method is carried out in stages according to the meat on different parts, wherein in the first stage, the just slaughtered hot cow body is halved, and is subjected to mortemageing for 2-3 days in a mortemageing library at the temperature of 0-4 DEG C; in the second stage, segmenting the body is segmented, meat on different parts is subjected to vacuum package or are coated on the meat, the meat is continuously arranged on a mortemageing rack in the mortemageing library for performing secondary mortemageing; the secondary mortemageing time is set according to the characteristics of meat on different parts and the potential value, the change conditions of the pH value, tenderness, moisture and freshness are integrated, and the secondary mortemageing time of the high-grade beef is set to be 7-21 days. The beef is subjected to mortemageing treatment according to different parts by employing the secondary mortemageing method, the quality and the grade of the beef can be further improved, and the economic benefits of enterprises are improved.
Description
Technical field
The present invention relates to a kind of acid discharge method after government official of top grade beef.
Background technology
Significantly can improve beef quality through acid discharge (maturation) process, acid discharge beef is flexible with its meat softness, delicate mouthfeel, and the features such as delicious flavour enjoy people parent to look at.Along with growth in the living standard, the requirement of people to beef quality is also more and more higher, and the market demand of top grade beef increases year by year.Except needing special fattening technology, top grade beef generally all needs the acid discharge process experiencing the long period, to obtain best tenderness and flavor level.But ox trunk is not each position meat all can be used as top grade beef and sell, high-grade position meat only accounts for about 12% of ox trunk ratio, and the ratio that high-grade and high quality beef total accounts for ox trunk can reach 45 ~ 50%.High-grade high quality beef price is high, and the rate of output therefore improving high-grade high quality beef can improve the production efficiency of foster beef cattle greatly.Whole ox trunk is directly hung and carry out acid discharge process in the acid discharge storehouse of 0 ~ 4 DEG C by the many employings of current meat producing plant, there is length consuming time, consume energy high and cause the shortcomings such as huge acid discharge loss due to moisture evaporation in this method, affect enterprise profit, reduce enterprise competitiveness.Therefore, how to improve acid discharge efficiency, reducing energy consumption cost and acid discharge loss, is the key issue that top grade beef manufacturing enterprise faces.
Summary of the invention
The object of this invention is to provide a kind of acid discharge (maturation) method after government official of top grade beef.
Acid discharge after the government official of top grade beef provided by the present invention (maturation) method stage by stage Divisional meat is carried out, comprise the steps: that the first stage puts into 0-4 DEG C of acid discharge storehouse acid discharge 2-3 days after hot for the ox just butchered trunk being split half, complete the stiff and cooling procedure of trunk;
Trunk is split according to the method in GB/T27643-2011 by second stage, obtains different position meat; Secondary acid discharge is carried out by the meat vacuum packaging of described position or with continuing to be placed in 0-2 DEG C of acid discharge storehouse after antiseptic gauze parcel 5-10 layer.
Wherein, the time of secondary acid discharge is according to the characteristic of different parts meat and potential value setting, select the shorter secondary acid discharge time (as 7-14 days) for improving less or unconspicuous position meat (as neck meat, rice dragon etc.) by acid discharge to beef class or do not carry out secondary acid discharge, losing with the acid discharge reducing energy consumption cost and cause due to water loss; Can proper extension secondary acid discharge time (as 14-21 days) as required for the higher position meat (as eye meat, two cold, upper brains, chunk etc.) of potential value, to improve beef quality and class further; The situation of change of comprehensive pH value, tenderness, moisture and freshness, the secondary acid discharge time of high-grade position beef (as eye meat, upper brain, two cold, chunk etc.) can be set as 7-21 days, the acid discharge time too short quality improving limitation to beef, acid discharge overlong time then can cause degree of beef freshness to decline.
Should, by position meat vacuum packaging or with antiseptic gauze parcel, adopt this measure effectively can reduce evaporation loss and the microbial growth breeding of moisture in acid discharge process in secondary acid discharge process.
Position meat is placed in 0-2 DEG C of acid discharge storehouse and carries out secondary acid discharge, main purpose is to adopt lower temperature more effectively can control loss and the microbial growth breeding of moisture in secondary acid discharge process.
Position meat can be placed on the acid discharge frame in acid discharge storehouse by secondary acid discharge to carry out.Acid discharge frame adopts multilayer and net-like spacer design, and multilayer insulating panel design can make full use of the space in acid discharge storehouse, can to reduce in acid discharge process diffusate to the adverse effect of beef quality by net-like spacer.
The invention has the advantages that: adopt secondary acid discharge method to carry out Divisional acid discharge process to beef, beef quality and class can be improved further, improve the economic benefit of enterprise.
Accompanying drawing explanation
Fig. 1 be in embodiment 1 the secondary acid discharge time on the impact of different parts meat pH value.
Fig. 2 be in embodiment 1 the secondary acid discharge time on the impact of different parts meat shearing force.
Fig. 3 be in embodiment 1 the secondary acid discharge time on the impact of different parts meat moisture.
Fig. 4 be in embodiment 1 the secondary acid discharge time on the impact of different parts meat K value.
Detailed description of the invention
Below by specific embodiment, method of the present invention is described, but the present invention is not limited thereto.
Experimental technique described in following embodiment, if no special instructions, is conventional method; Described reagent and material, if no special instructions, all can obtain from commercial channels.
Embodiment 1
Select 4 Qinchuan Cattles of fattening through top grade with and ox first-filial generation, after the Dead weight required according to GB/T19477-2004 is butchered, put into 0-4 DEG C of acid discharge storehouse after trunk being split half and carry out acid discharge 3 days, complete the stiff and cooling procedure of trunk, then carry out splitting and sampling, sampling point comprises: neck meat, chunk, eye meat, rice dragon.Secondary acid discharge is carried out by continuing to be placed in 0-4 DEG C of acid discharge storehouse after meat for each position gauze (medicinal alcohol sterilization) parcel 10 layers.The secondary acid discharge time is set as respectively: 0,7,14,21,28,35 and 42 days.Each cube meat reach setting the acid discharge time after its physical and chemical index of sampling and measuring (the results are shown in Figure 1-4).
K value is based on the self-dissolving of atriphos, calculates: K value (%)=(HxR+Hx)/(ATP+ADP+AMP+IMP+HxR+Hx) × 100% according to lower routine computing formula.Wherein, ATP, ADP, AMP, IMP, HxR and Hx represent atriphos, adenosine diphosphate (ADP), AMP, inosinicacid, inosine and hypoxanthine respectively.It is generally acknowledged, K value is fresh below 20%, and 20 ~ 40% is comparatively fresh, and 60 ~ 80% is the incipient spoilage stage; Therefore, meat is fresh, and K value is lower; Otherwise K value is higher.
Result shows: each position meat reaches best tenderness (shear force value is minimum) value when secondary acid discharge 21 days, after 21 days, pH value starts quick rising, K value starts to be greater than 50% (K value larger explanation freshness is poorer), and moisture continues to reduce in acid discharge process; In addition acid discharge deficiency of time 7 days then tenderness improve limitation.Therefore, the situation of change of comprehensive pH value, tenderness, moisture and freshness, the secondary acid discharge time of high-grade position beef can be set as 7-21 days, the acid discharge time too short quality improving limitation to beef, and acid discharge overlong time then can cause beef moisture loss increase and freshness declines.
Below be only the preferred embodiment that the present invention enumerates, those skilled in the art can use for reference present disclosure, and suitable improving technique parameter realizes.Special needs to be pointed out is, all similar replacements and change apparent to those skilled in the art, they are all deemed to be included in the present invention.Method of the present invention and application are described by preferred embodiment, related personnel obviously can not depart from content of the present invention, spirit and scope methods and applications as herein described are changed or suitably change with combination, realize and application invention technology.
Claims (1)
1. an acid discharge method after the government official of beef, comprises the steps:
1) put into 0-4 DEG C of acid discharge storehouse acid discharge 2-3 days after hot for the ox just butchered trunk being split half, complete the stiff and cooling procedure of trunk;
2) by step 1) process after trunk split, obtain different position meat; Secondary acid discharge is carried out by continuing to be placed in 0-2 DEG C of acid discharge storehouse after meat for described position antiseptic gauze parcel;
Step 2) in, described position meat is high-grade position beef, and the time of described secondary acid discharge is 7-21 days;
Step 2) in, described position meat is improve less or unconspicuous position meat by acid discharge to beef class, and the time of described secondary acid discharge is 0-7 days;
Step 2) in, described antiseptic gauze parcel, its parcel number of plies is 5-10 layer;
Step 2) in, carry out secondary acid discharge by the meat vacuum packaging of described position or with on the acid discharge frame continuing to be placed in 0-2 DEG C of acid discharge storehouse after antiseptic gauze parcel; Described acid discharge frame is made up of multilayer net-like spacer.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310101338.1A CN103141856B (en) | 2013-03-27 | 2013-03-27 | Post-mortemageing method for high-grade beef |
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| CN201310101338.1A CN103141856B (en) | 2013-03-27 | 2013-03-27 | Post-mortemageing method for high-grade beef |
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| CN103141856A CN103141856A (en) | 2013-06-12 |
| CN103141856B true CN103141856B (en) | 2015-07-15 |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544143A (en) * | 2014-12-26 | 2015-04-29 | 安徽立泰食品科技有限公司 | Method of utilizing biotechnology to enable beef to quickly discharge acid |
| CN105725087A (en) * | 2016-02-29 | 2016-07-06 | 湖北省农业科学院畜牧兽医研究所 | Process for aging of goat carcass with skin |
| CN108991350A (en) * | 2018-08-20 | 2018-12-14 | 修武县伊赛牛肉有限公司 | A kind of processing method of maturation beef |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101171971A (en) * | 2006-11-03 | 2008-05-07 | 初景武 | Aging method of beef |
| CN102232562A (en) * | 2010-04-20 | 2011-11-09 | 焦作市伊赛肉业有限公司 | Acid discharging process of beef carcass |
| CN102805360A (en) * | 2012-07-31 | 2012-12-05 | 重庆恒都农业开发有限公司 | Pretreatment process of beef |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101171971A (en) * | 2006-11-03 | 2008-05-07 | 初景武 | Aging method of beef |
| CN102232562A (en) * | 2010-04-20 | 2011-11-09 | 焦作市伊赛肉业有限公司 | Acid discharging process of beef carcass |
| CN102805360A (en) * | 2012-07-31 | 2012-12-05 | 重庆恒都农业开发有限公司 | Pretreatment process of beef |
Non-Patent Citations (3)
| Title |
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| 延边黄牛冷热鲜肉贮藏期间新鲜度变化的比较研究;华晶忠等;《吉林省第六届科学技术学术年会论文集》;20101016;第405页第1-4行、第406页第2-4页 * |
| 浅谈冷却牛肉加工技术;陈松;《肉类工业》;20001125(第11期);第10-12页 * |
| 秦宝牛肉排酸工艺特点分析;李莉等;《农产品加工》;20120125(第1期);第52-54页 * |
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