CN108477525A - A kind of hyperchromic technique of yak meat tenderization - Google Patents
A kind of hyperchromic technique of yak meat tenderization Download PDFInfo
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- CN108477525A CN108477525A CN201810355881.7A CN201810355881A CN108477525A CN 108477525 A CN108477525 A CN 108477525A CN 201810355881 A CN201810355881 A CN 201810355881A CN 108477525 A CN108477525 A CN 108477525A
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- 235000013372 meat Nutrition 0.000 title claims abstract description 90
- 238000000034 method Methods 0.000 title claims abstract description 26
- 230000000215 hyperchromic effect Effects 0.000 title claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 54
- 238000012545 processing Methods 0.000 claims abstract description 19
- 230000003068 static effect Effects 0.000 claims abstract description 19
- 230000008569 process Effects 0.000 claims abstract description 10
- 239000000835 fiber Substances 0.000 claims abstract description 9
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- 235000015277 pork Nutrition 0.000 claims abstract description 8
- 210000002435 tendon Anatomy 0.000 claims abstract description 8
- 238000007493 shaping process Methods 0.000 claims abstract description 6
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- 230000000903 blocking effect Effects 0.000 claims abstract description 3
- 230000035800 maturation Effects 0.000 claims abstract description 3
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
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- 108090000526 Papain Proteins 0.000 claims description 12
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- 229940055729 papain Drugs 0.000 claims description 11
- 235000019834 papain Nutrition 0.000 claims description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 7
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- 239000011780 sodium chloride Substances 0.000 claims description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- 229910019142 PO4 Inorganic materials 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 3
- 239000010452 phosphate Substances 0.000 claims description 3
- -1 compound salt Chemical class 0.000 claims description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims 1
- 244000189799 Asimina triloba Species 0.000 claims 1
- 102000002322 Egg Proteins Human genes 0.000 claims 1
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- OOSZCNKVJAVHJI-UHFFFAOYSA-N 1-[(4-fluorophenyl)methyl]piperazine Chemical compound C1=CC(F)=CC=C1CN1CCNCC1 OOSZCNKVJAVHJI-UHFFFAOYSA-N 0.000 description 1
- 241000219173 Carica Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
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- 229920000388 Polyphosphate Polymers 0.000 description 1
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- 239000010985 leather Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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- 239000001205 polyphosphate Substances 0.000 description 1
- 235000011176 polyphosphates Nutrition 0.000 description 1
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- 235000019832 sodium triphosphate Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
A kind of hyperchromic technique of yak meat tenderization, including (1) meat piece shaping：By the yak meat piece shaping of acid discharge maturation, the connective tissue of tendon class is removed；(2) tenderizing liquid is injected：Tenderizing liquid is prepared, is equably injected into pending yak meat piece by arranging needle；(3) tumbling is massaged：The yak meat piece for injecting tenderizing liquid is put into tumbling in tumbler to massage, so that tenderizing liquid is penetrated into yak meat fiber, fully reacts；(4) segmentation packaging：Yak meat cutting after tumbling is massaged is blocking, vacuum packaging；(5) liquid high static pressure is handled：Yak meat after vacuum packaging is completed into the hyperchromic process of tenderization through liquid high static pressure compression process with improving pork quality.The present invention can reach the target of tenderization yak meat and keep meat original color, and simple for process, and with obvious effects, processing cost is low, remarkable in economical benefits.
Description
Technical field
The invention belongs to field of meat product processing, and in particular to a kind of hyperchromic technique of yak meat tenderization.
Background technology
Yak is the characteristic poultry kind for being mainly distributed on China western part highlands, with premunition is strong, resistance is strong, gregarious
Property is strong, feeding habits are wide, it is resistance to hunger and thirst, resistance to extensive feeding the advantages that.Yak meat low fat, high protein, unique flavor are by favor
Green natural raw-food material, however, compared to other beef breeds of industrialization raising processing, yak meat is harder, without spy
Be not suitable for further cooking processing in the case of different tenderization pre-treatment, it is general in food processing as primary raw material to limit it
And and entrance ordinary consumer menu routine.Yak meat source area is with major consumers far apart, in very long transportational process,
Since the factors such as oxidation drying influence, yellowish pink dimness is often resulted in, commodity value is influenced.Therefore, a kind of effective yak is developed
The hyperchromic pre-treating technology of meat tenderization is pushing characteristic livestock raised for meat industry development, is improving people's living standard, promoting relevant enterprise market
In terms of competitiveness and economic profit, have great importance.
Papain is derived from the low specificity sulfydryl proteolytic enzyme of papaya, has enzyme activity height, thermal stability
The features such as good, natural safe and healthy, therefore be used widely in industries such as food, medicine, feed, daily use chemicals, leather and weavings.
In meat packing, papain can crack collagen and meat fiber in meat, and keep the structure of meat looser,
Quality is soft, has better processing performance.However, the temperature that papain plays a role is higher, long-time Papain
Enzymatic treatment meat, although can achieve the effect that tenderization meat, meat color variation is violent, loses its due commodity valence
Value.
Liquid high static pressure technology is a kind of emerging foods processing technique.At a lower temperature, by high hydrostatic pressure come real
The now processing purposes such as sterilizing, enzyme deactivation, physical modification can keep the color and luster flavor and nutriment of raw material very well, have tradition heat
Process the advantage that cannot be compared.High static pressure can tenderization meat, but required pressure is higher, and equipment loss cost is larger.
Invention content
It is an object of the invention to propose a kind of hyperchromic technique of yak meat tenderization, the target of tenderization yak meat can be reached,
Meat original color can be kept again, and simple for process, with obvious effects, processing cost is low, remarkable in economical benefits.
The technical solution adopted by the present invention is that：
A kind of hyperchromic technique of yak meat tenderization, includes the following steps：
(1) meat piece shaping：By the yak meat piece shaping of acid discharge maturation, the connective tissue of tendon class is removed；
(2) tenderizing liquid is injected：Tenderizing liquid is prepared, is equably injected into pending yak meat piece by arranging needle；
(3) tumbling is massaged：The yak meat piece for injecting tenderizing liquid is put into tumbling in tumbler to massage, tenderizing liquid is made to penetrate into
In yak meat fiber, fully react；
(4) segmentation packaging：Yak meat cutting after tumbling is massaged is blocking, vacuum packaging；
(5) liquid high static pressure is handled：By the yak meat after vacuum packaging through liquid high static pressure compression process with improving pork quality,
Complete the hyperchromic process of tenderization.
Further, the tenderizing liquid includes papain and complex salt, wherein a concentration of the 10 of papain~
200U/g, compound salt component are one or more of sodium chloride, phosphate, polyphosphate, calcium chloride, the concentration of complex salt
For 20~140g/L.
Further, the tumbling massage time is 5~60min, 4~50 DEG C of temperature range in step (3).
Further, liquid high static pressure processing pressure is 20~120MPa, 5~30min of processing time, temperature in step (5)
Spend 4~50 DEG C of range.
Beneficial effects of the present invention：
Through studying, in the tenderizing liquid used in the present invention, with the increase of Papain enzyme concentration, the maximum shear of yak meat
Power first reduces, remains unchanged later, and retention ability remains unchanged after first increasing with the increase of the compound salinity in tenderizing liquid, because
And increase tenderizing liquid usage amount in a certain range, subsequent tumbling time can be effectively reduced, but when dosage reaches its upper limit
When, it no longer plays a role, but also tenderization cost can be caused to increase；
In tumbling massage operation, the maximum shear stress of yak meat is massaged the extension of time with tumbling and is reduced, retention ability
The extension of time is massaged with tumbling and is increased, and color and luster massages the extension of time with tumbling and bleaches；
The maximum shear stress of yak meat increases with HIGH PRESSURE TREATMENT pressure and is reduced, and first reduces with processing time lengthening and increases afterwards
Greatly, retention ability increases with HIGH PRESSURE TREATMENT pressure and is increased, and with processing time lengthening first increases and then decreases, color and luster is with HIGH PRESSURE TREATMENT pressure
Power and processing time increase and bleach.
Based on above-mentioned result of study, the present invention will inject the tenderizing liquid technique containing papain and liquid Gao Jing
Pressure technology is combined, and is reduced pressure and the time of tumbling time and temperature and super-pressure using the amount for increasing tenderizing liquid, and
Increasing ultra high pressure and time also can effectively reduce the relationship between the amount needed for tumbling time and temperature and tenderizing liquid, pass through
Cross multiple optimum experimental, it is determined that pressure and the action time of rational tenderizing liquid usage amount and high static pressure, can reach tender
Change the target of yak meat, and meat original color can be kept, while overcoming and only causing color and luster of meat dark using tenderizing liquid merely
It is light or simple using the problems such as high static pressure technology needs pressure height, equipment loss is big, process efficiency, contracting are also improved by optimization
The short time, also reduce cost.
The action principle of present invention process is：It is moderately hydrolyzed using papain, is aided with complex salt water-retaining agent to yak
Meat is handled, and toughness is reduced, and improves tenderness, and liquid high static pressure technology makes meat fiber moderately disperse, and is further promoted tender
Degree promotes myoglobins dissolution, improves color and luster of meat.
In addition, the pollution-free nonhazardous of the raw materials used in the present invention, meets food additives and uses standard, and is simple for process,
With obvious effects, processing cost is low, remarkable in economical benefits, has wide prospects for commercial application and economic value.
Specific implementation mode
Embodiment 1
One piece of about 3.5kg of acid discharge yak back leg meat cuts off both ends tendon, removes the tough matter connective tissue such as outsourcing fascia, passes through
Test, shear strength 124.3N, retention ability 60.4%, whiteness (L) are 21.7, and redness (a) is 11.9.By every liter of egg containing pawpaw
White enzyme (100,000 U/g) 28g, sodium tripolyphosphate 140g, prepares tenderizing liquid.100mL tenderizing liquids are injected uniformly into meat piece with row's needle
In after, yak meat piece is put into tumbler tumbling and massages 60min, temperature control is 4 DEG C, so that tenderizing liquid is penetrated into yak meat fine
Dimension is fully reacted.It will digest in the packaged bag pressing in meditation of yak meat after tenderization, through 120MPa high static pressure compression process 10min, temperature
Degree control is 4 DEG C, further improving pork quality.After tested, shear strength 61.5N, retention ability 69.0%, whiteness (L) are 23.5,
Redness (a) is 14.9.Will treated yak meat cold chain transportation to market.Through comparing, independent tenderizing liquid need to handle 180min
It is that deterioration occurs for 79.5N, retention ability 62.6%, but color that can make the shear strength of yak meat, and whiteness (L) is 50.3, redness (a)
It is 7.9.The tumbling massage time is reduced to 60min by the technique being combined with super-pressure using above-mentioned tenderizing liquid from 180min, high
Static pressure processing time also shortens 20min simultaneously, the time required to can substantially reducing entire tenderization, and improves tenderizing effect, improves
Color and luster of meat.
Embodiment 2
One piece of about 3.5kg of acid discharge yak back leg meat cuts off both ends tendon, removes the tough matter connective tissue such as outsourcing fascia, passes through
Test, shear strength 124.3N, retention ability 60.4%, whiteness (L) are 21.7, and redness (a) is 11.9.By every liter of egg containing pawpaw
White enzyme (100,000 U/g) 28g, calcium chloride 22.2g, prepares tenderizing liquid.100mL tenderizing liquids are injected uniformly with row's needle in meat piece
Afterwards, yak meat piece being put into tumbling in tumbler and massages 30min, temperature control is 25 DEG C, and tenderizing liquid is made to penetrate into yak meat fiber,
Fully reaction.By digest tenderization after the packaged bag pressing in meditation of yak meat in, through 50MPa high static pressure compression process 20min, temperature control
25 DEG C are made as, further improving pork quality.After tested, shear strength 69.6N, retention ability 67.2%, whiteness (L) is 22.9, red
It is 14.2 to spend (a).Will treated yak meat cold chain transportation to market.Through comparing, independent tenderizing liquid need to handle 120min ability
It is that deterioration occurs for 73.2N, retention ability 60.6%, but color to make the shear strength of yak meat, and whiteness (L) is 46.5, and redness (a) is
10.9.The tumbling massage time is reduced to 30min by the technique being combined with super-pressure using above-mentioned tenderizing liquid from 120min, can
The time required to substantially reducing entire tenderization, and tenderizing effect is improved, improves color and luster of meat.
Embodiment 3
One piece of about 3.5kg of acid discharge yak back leg meat cuts off both ends tendon, removes the tough matter connective tissue such as outsourcing fascia, passes through
Test, shear strength 124.3N, retention ability 60.4%, whiteness (L) are 21.7, and redness (a) is 11.9.By every liter of egg containing pawpaw
White enzyme (100,000 U/g) 56g, sodium chloride 35g, prepares tenderizing liquid.After 100mL tenderizing liquids are injected uniformly with row's needle in meat piece,
Yak meat piece is put into tumbling in tumbler and massages 10min, temperature control is 50 DEG C, so that tenderizing liquid is penetrated into yak meat fiber, fills
Divide reaction.By in the packaged bag pressing in meditation of yak meat after enzymolysis tenderization, through 20MPa high static pressure compression process 5min, temperature controls
It is 25 DEG C, further improving pork quality.After tested, shear strength 70.6N, retention ability 68.1%, whiteness (L) are 23.9, redness
(a) it is 15.1.Will treated yak meat cold chain transportation to market.Through comparing, independent super-pressure needs 250MPa processing 20min
It is that deterioration occurs for 76.4N, retention ability 63.8%, but color that can make the shear strength of yak meat, and whiteness (L) is 28.6, redness (a)
It is 9.2.Using above-mentioned tenderizing liquid the time required to the technique that super-pressure is combined can substantially reduce tenderization, and improve tenderization effect
Fruit improves color.
Embodiment 4
One piece of about 8kg of acid discharge yak chunk cuts off tendon, removes the tough matter connective tissue such as outsourcing fascia, after tested, shearing
Intensity is 118.1N, and retention ability 61.9%, whiteness (L) is 22.1, and redness (a) is 10.8.Contain papain (100,000 by every liter
U/g) 4g, sodium chloride 35g prepare tenderizing liquid.After 200mL tenderizing liquids are injected uniformly with row's needle in meat piece, yak meat piece
It is put into tumbling in tumbler and massages 50min, temperature control is 30 DEG C, so that tenderizing liquid is penetrated into yak meat fiber, fully reacts.By enzyme
It solves in the packaged bag pressing in meditation of yak meat after tenderization, through 100MPa high static pressure compression process 20min, temperature control is 50 DEG C, into
One step improving pork quality.After tested, shear strength 79.5N, retention ability 70.2%, whiteness (L) are 24.3, and redness (a) is 14.6.
The tumbling massage time is reduced to 50min by the present embodiment from 100min, the time required to can substantially reducing entire tenderization, and is improved tender
Change effect, improves color and luster of meat.
Embodiment 5
One piece of about 3.5kg of acid discharge yak rump cuts off tendon, removes the tough matter connective tissue such as outsourcing fascia and cut after tested
Shearing stress is 120.3N, and retention ability 60.9%, whiteness (L) is 18.7, and redness (a) is 10.7.Contain papain (10 by every liter
Ten thousand U/g) 70g, sodium dihydrogen phosphate dihydrate 70g, prepare tenderizing liquid.After 100mL tenderizing liquids are injected uniformly with row's needle in meat piece,
Yak meat piece is put into tumbling in tumbler and massages 5min, temperature control is 40 DEG C, so that tenderizing liquid is penetrated into yak meat fiber, fully
Reaction.By in the packaged bag pressing in meditation of yak meat after enzymolysis tenderization, through 50MPa high static pressure compression process 15min, temperature control is
4 DEG C, further improving pork quality.After tested, shear strength 68.2N, retention ability 69.4%, whiteness (L) are 24.2, redness (a)
It is 15.8.Will treated yak meat cold chain transportation to market.It can be shown with the technique that super-pressure is combined using above-mentioned tenderizing liquid
It writes the time required to reducing tenderization, only tumbling massage has just been reduced to 5min by 120min, and improves tenderizing effect, improves color.
Claims (4)
1. a kind of hyperchromic technique of yak meat tenderization, which is characterized in that include the following steps：
(1) meat piece shaping：By the yak meat piece shaping of acid discharge maturation, the connective tissue of tendon class is removed；
(2) tenderizing liquid is injected：Tenderizing liquid is prepared, is equably injected into pending yak meat piece by arranging needle；
(3) tumbling is massaged：The yak meat piece for injecting tenderizing liquid is put into tumbling in tumbler to massage, tenderizing liquid is made to penetrate into yak
In meat fiber, fully react；
(4) segmentation packaging：Yak meat cutting after tumbling is massaged is blocking, vacuum packaging；
(5) liquid high static pressure is handled：Yak meat after vacuum packaging is completed through liquid high static pressure compression process with improving pork quality
The hyperchromic process of tenderization.
2. a kind of hyperchromic technique of yak meat tenderization as described in claim 1, which is characterized in that the tenderizing liquid includes pawpaw egg
White enzyme and complex salt, wherein a concentration of 10~200U/g of papain, compound salt component are sodium chloride, phosphate, poly
One or more of phosphate, calcium chloride, a concentration of 20~140g/L of complex salt.
3. a kind of hyperchromic technique of yak meat tenderization as described in claim 1, which is characterized in that when tumbling is massaged in step (3)
Between be 5~60min, 4~50 DEG C of temperature range.
4. a kind of hyperchromic technique of yak meat tenderization as described in claim 1, which is characterized in that liquid high static pressure in step (5)
Processing pressure is 20~120MPa, 5~30min of processing time, 4~50 DEG C of temperature range.
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| CN201810355881.7A CN108477525A (en) | 2018-04-19 | 2018-04-19 | A kind of hyperchromic technique of yak meat tenderization |
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| CN201810355881.7A CN108477525A (en) | 2018-04-19 | 2018-04-19 | A kind of hyperchromic technique of yak meat tenderization |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN114403375A (en) * | 2021-12-07 | 2022-04-29 | 福建农林大学 | Method for improving quality of Chinese dish of beef |
| CN115191563A (en) * | 2022-07-22 | 2022-10-18 | 内蒙古农业大学 | Compound tenderization treatment method for camel meat and camel meat hamburger patty made of tenderized camel meat |
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