CN1709089A - Artificial beef intramuscular fat and its use - Google Patents
Artificial beef intramuscular fat and its use Download PDFInfo
- Publication number
- CN1709089A CN1709089A CN 200410047874 CN200410047874A CN1709089A CN 1709089 A CN1709089 A CN 1709089A CN 200410047874 CN200410047874 CN 200410047874 CN 200410047874 A CN200410047874 A CN 200410047874A CN 1709089 A CN1709089 A CN 1709089A
- Authority
- CN
- China
- Prior art keywords
- beef
- water
- fat
- artificial
- intramuscular fat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The present invention relates to an analogue beef intra-muscular fat developed by using plant oil, emulsifying agent, conjugase and protein, etc. Its quality, taste, color and flavor are similar to that of beef fat. It can be injected into lower-grade beef so as to improve its quality, flavor and tenderness.
Description
Background technology
Beef is one of higher food of nutritive value, and its protein content is higher than pork, and fat content is then opposite.The edibility that mingles degree direct influence beef and the commodity value of beef intramuscular fat.Fatten good domestic animal, locate all to have fat deposition, form marbling (marbled meat) at all films (being enclosed in the film on the muscle bundle) of interior flesh and endomysium (the connective fiber net between the muscle fibre).The beef that intramuscular fat is many has good local flavor, tender degree, water-retaining property, soapy feeling and succulence mouthfeel, then mouthfeel is poor, quality hard, local flavor is not good for the few beef of intramuscular fat, can not obtain high-quality beef even be positioned at high-grade position yet, influence consumer's acceptance greatly.Therefore top grade beef must have abundant marbling.
At present, domestic animal body fat deposition is mainly improved by breeding technique and feeding method, but the time is long, cost is high, the fat deposition effect is also not really desirable sometimes, and for the beef after killing, how to improve intramuscular fat content, domestic not appearing in the newspapers also has only Canada that patent report is arranged abroad.If can behind the government official, suitable external source fat be injected in the bad beef of intramuscular fat deposition, then can improve beef quality in a short time rapidly.
Beef belongs to high-energy, low fiber meals, but its saturated fatty acid content height does not meet nutritional need.The long-term animal raw fat increase that eats fertile beef and take in can improve the cholesterol level in the body, and the generation of cause fat disease and angiocardiopathy is especially more serious to suffering from hypertension or cardiopathic personage harm.The consumers and producers very pays close attention to fatty type and the quantity (Marquez E., et al., 1989) in the food always.At present, lipid nutrition neodoxy thinks that edible oil and fat will have sufficient and suitable polyunsaturated fatty acid and the monounsaturated fatty acids content of ratio, and wherein the ratio of ω-3 and ω-6 type aliphatic acid should be near 3-5: 1.
The ratio that improves unsaturated (P) and saturated (S) aliphatic acid in non-ruminant animal (pig, chicken etc.) is not so difficult, can be improved feed.But certain difficulty is arranged in ruminant, because easily being hydrogenated, the unrighted acid that absorbs is saturated fatty acid through cud the time from feed, 10% the unrighted acid of only having an appointment not change by cud (Warriss P.D., et al., 2000).The feed that contains high unsaturated fatty acid of feeding also can play the purpose (Scheeder M.R.L.et al., 2001) of softening fat, but influences less relatively.So wanting has its weak point by the aliphatic acid composition that the method for feeding changes in the beef.The present invention plans vegetable fat that different aliphatic acid form and carries out compositely, obtains the physicochemical property of similar tallow, and aliphatic acid forms and be more suitable for the preparation fat that human body needs, and the aliphatic acid that changes beef in the mode of external injection is formed.
For these reasons, the present invention intends utilizing materials such as vegetable fat, emulsifying agent, desmoenzyme, protein to develop a kind of simulation beef intramuscular fat (oil accounts for the o/w emulsion of main component), makes its quality, mouthfeel, color and local flavor etc. be similar to beef fat.Be injected in the low-grade beef that kills the back acquisition, can make beef obtain comparatively ideal marbling (being that fat mingles degree).Beef is after the cooking, and local flavor, tender degree and succulence can improve.This is to improve beef quality and whole acceptable a kind of completely new approach.
On essence, the beef intramuscular fat of preparation belongs to " artificial nutraceutical ", is that the basis is prepared with natural grease and other edible material from soybeans promptly, and its structure, profile and combination property form with manual method.
Artificial o/w type beef intramuscular fat is to be applied to improve the food emulsion system of a kind of complexity of killing back beef edible quality by information retrieval of international online terminal and patent documentation inquiry, and the whole world has only Fadu Canada Co., Ltd. to have similar patent (CN1270774A).And the domestic research of also not carrying out this respect at present, therefore, we have done further research on the basis of this patent, have obtained better effect.
Technical scheme
In order to process a kind of artificial beef intramuscular fat, adopt edible oil commonly used, monoglyceride and lecithin to make oil phase, water, sucrose ester, NACL, soybean protein isolate, WPC, casein sodium and TGase are made water;
The weight portion of its raw material is as follows respectively:
Edible oil 50～90 commonly used, water 15～45,
Monoglyceride 0.8～2.4, lecithin 0～0.8,
Sucrose ester 0.1～1, NaCl0.1～0.5, soybean protein isolate 0.05～0.25, WPC 0.01～0.07, casein sodium 0.1～0.7, TGase 0.1～1.5;
Water PH is 6.5～8.5.
And preferred weight part of its raw material is as follows respectively:
Edible oil 75 commonly used, water 25;
Monoglyceride 2, lecithin 0.6,
Sucrose ester 0.8, NaCl0.1, soybean protein isolate 0.2, WPC 0.05, casein sodium 0.5, TGase 0.75;
Preferred water PH is 8.0.
In a kind of artificial beef intramuscular fat of the present invention, edible oil materials are main components, and edible oil is selected from rapeseed oil, soybean oil, sunflower oil, peanut oil.Selecting these vegetable oil is for good grease mouthfeel is arranged, selecting water is for good palatability, select emulsifying agent: monoglyceride, lecithin is fully to be mixed into emulsifying agent for edible oil and water, selecting albumen is in order to improve fatty mouthfeel, also change the state of cure of fat, fat deposit in the artificial fertile beef that processes can not dissolved under general cooking conditions, the protein that is added is selected from soybean protein isolate, WPC, casein sodium, the present invention also adds a certain amount of TGase at aqueous phase, and TGase can obviously improve the associativity of fat deposit and muscle layer.The principle that its dosage is selected has had sufficient explanation at CN1270774A.The present invention is improved prescription on the basis of CN1270774A, and has studied more practical preparation method.
Also use butter in the oil phase, its consumption is 14～21 weight portions, compares with CN1270774A, and the dish mouthfeel that the adding of butter is more cooked out is better.
The processing method of a kind of artificial beef intramuscular fat of the present invention is: 60 ℃～75 ℃ following oil phases and water be preheating 20～40min respectively, is blended in 15000～22000rpm emulsification 20～40s intermittently down then, emulsification 2～5 times, and 3～6min then outgases.
The more excellent processing method of a kind of artificial beef intramuscular fat of the present invention is: 70 ℃ of following oil phases and water be preheating 30min respectively, is blended in 20000rpm emulsification 30s intermittently down then, emulsification 2 times, and the 5min that outgases then, and after preparation is finished, finish injection in the 3h.
The application of artificial beef intramuscular fat of the present invention is a preparation stuffing beef, and the consumption of artificial beef intramuscular fat is 1～4 weight portion, and the consumption of beef is 100 weight portions.
A kind of method that artificial beef intramuscular fat of the present invention prepares stuffing beef is: fat is injected directly into beef;
Another kind method is: after fat injection is gone into beef, use the surface of TGase, salt and phosphate treated beef, handling thickness is that 0.1～2cm is thick.
Previous experiment shows, adds TGase and can reduce the fat loss of stuffing beef behind shortening in o/w type beef intramuscular fat.Yet low and weak point standing time (about 4 ℃ of following 2h) of the reserve temperature of stuffing beef in the experiment, but in actual production and sales process, product will have certain shelf-life, and its reserve temperature also may have fluctuation, during this period, product should keep the good surface appearance quality.Yet because the TGase in the artificial fat can not fetter the fat of injection fully, the fat of injection might overflow from muscle inside along pin hole because of the influence of variation of ambient temperature or external force effect at duration of storage, and this can have a strong impact on the outward appearance of product.The present invention utilizes TGase the surface of stuffing beef is handled and to take place crosslinkedly in conjunction with different manner of packings with the albumen that promotes muscle surface on the previous experiments basis, reaches the purpose that fat is injected in further constraint.
The raw material that artificial beef intramuscular fat of the present invention prepares stuffing beef is specifically: handle TGase that meat surface uses and be heavy 0.5～2 weight %, the salt of the surperficial meat of handling be that 1～4 heavy weight % of treatment surface meat, phosphate are 0.01～0.3 heavy weight % of treatment surface meat.
The method raw material that artificial beef intramuscular fat of the present invention prepares stuffing beef is specifically: the TGase that treatment surface is used is that treatment surface meat heavy 1.5 weight %, salt are that 2.5 heavy weight % of treatment surface meat, phosphate are 0.3 heavy weight % of treatment surface meat.
The method that artificial beef intramuscular fat of the present invention prepares stuffing beef is specifically:: TGase powder and salt are uniformly distributed in the injection surface, wetting with low amounts of water, and carry out vacuum packaging, place more than 2 hours down at 4 ℃.
Below by specific embodiment a person of good sense make fat preparation and the preparation of artificial fertile ox
Specific embodiment 1
The preparation of artificial beef intramuscular fat (unit is g, and is as follows)
0.8 monoglyceride, 0 lecithin are joined in 50 soybean salad oils, 0.1 sucrose ester, 0.1NaCl, 0.05 soybean protein isolate, 0.01 WPC, 0.1 casein sodium, 0.1 TGase are joined in 15 drinking water, and regulating aqueous pH values is 6.5; Then respectively at 60 ℃ of following preheating 20min.Preheating is poured water into oil phase after finishing.Emulsification condition is intermittently emulsification of 15000rpm, 3 * 30s.Emulsification finishes the upright 3min that outgases in back, will be cooled to 10 ℃ under the artificial fat cooling condition while stirring, and it is standby to be prepared into artificial fat.
Specific embodiment 2
The preparation of artificial beef intramuscular fat
2.4 monoglycerides, 0.8 lecithin are joined in 90 peanut oil, 1 sucrose ester, 0.5NaCl, 0.25 soybean protein isolate, 0.07 WPC, 0.7 casein sodium, 1.5 TGases are joined in 45 drinking water, and regulating aqueous pH values is 8.5; Then respectively at 75 ℃ of following preheating 40min.Preheating is poured water into oil phase after finishing.Emulsification condition is intermittently emulsification of 22000rpm, 5 * 40s.Emulsification finishes the upright 6min that outgases in back, will be cooled to 10 ℃ under the artificial fat cooling condition while stirring, and it is standby to be prepared into artificial fat.
Specific embodiment 3
The preparation of artificial beef intramuscular fat
2 monoglycerides, 0.6 lecithin are joined in 75 Semen setariae oils, 0.8 sucrose ester, 0.1NaCl, 0.2 soybean protein isolate, 0.05 WPC, 0.5 casein sodium, 0.75 TGase are joined in 25 drinking water, and regulating aqueous pH values is 8.0; Then respectively at 70 ℃ of following preheating 30min.Preheating is poured water into oil phase after finishing.Emulsification condition is intermittently emulsification of 20000rpm, 2 * 30s.Emulsification finishes the upright 5min that outgases in back, will be cooled to 10 ℃ under the artificial fat cooling condition while stirring, and it is standby to be prepared into artificial fat.
Specific embodiment 4
According to the method for embodiment 1, use the 70g soybean salad oil that contains butter 20 weight %.
Specific embodiment 5
The preparation of artificial beef intramuscular fat
According to the method for embodiment 2, use the 70g peanut oil that contains butter 30 weight %.
Specific embodiment 6
The preparation of artificial beef intramuscular fat
According to the method for specific embodiment 1-5, aqueous phase does not add TGase.
Specific embodiment 7
The preparation of artificial fertile beef
Finish in the 3h in artificial beef intramuscular fat preparation, the artificial fat that embodiment 1-6 is prepared is injected in the less beef of intramuscular fat distribution, and injection volume is 1 heavy weight % of meat, places 2h down at 4 ℃.
Specific embodiment 8
The preparation of artificial fertile beef
Finish in the 3h in artificial beef intramuscular fat preparation, the artificial fat that embodiment 1-6 is prepared is injected in the less beef of intramuscular fat distribution, and injection volume is 4 heavy weight % of meat, places 6h down at 4 ℃.
Specific embodiment 9
The preparation of artificial fertile beef
Finish in the 3h in artificial beef intramuscular fat preparation, with the artificial fat of embodiment 1-6 preparation, be injected in the less beef of intramuscular fat distribution, injection volume is 3 heavy weight % of meat.Then, evenly be applied in the injection surface of stuffing beef with changeing glutamy by enzyme and salt, phosphate, wetting with low amounts of water, the thickness of the beef of handling is 0.8cm, and vacuum packaging is descended placement 4h at 4 ℃.
The TGase that treatment surface is used is that treatment surface meat heavy 1.5 weight %, salt are that 2.5 heavy weight % of treatment surface meat, phosphate are 0.3 heavy weight % of treatment surface meat.
Specific embodiment 10
Method according to specific embodiment 9 prepares artificial fertile beef, handle TGase that meat surface uses and be heavy 0.5 weight %, the salt of the surperficial meat of handling be that 1 heavy weight % of treatment surface meat, phosphate are 0.01% heavy weight % of treatment surface meat.
Specific embodiment 11
The gastronomical process evaluation of stuffing beef
The master data of table 1 stuffing beef in gastronomical process
The processed group initial temperature (℃) cooking time centre temperature (℃) shortening loss (%)
Contrast 54 minutes 35 seconds 65.5 30.21
Processed group 154 minutes 40 seconds 64.5 27.51
Processed group 255 minutes 05 second 65 28.44
Processed group 355 minutes 65 30.53
Processed group 1: the injection density be 4 point/square centimeters,
Processed group 2: the injection density be 5 point/square centimeters,
Processed group 3: injection density is 9 point/square centimeters
The edible quality of beef will be subjected to the influence (Wood J.D., et al., 1995) of processing conditions.As can be seen from Table 1, the master data of different disposal group in gastronomical process is close.Closely related (Raharjo S., et al., 1995) such as shortening loss and processing method, cook temperature, relative humidity, sample size, central temperatures.There is not significant difference (p＞0.05) between the different disposal group of this experiment.So gastronomical process can not influence the experimental result of subjective appreciation.Distribute and shearing force determination experiment result according to intramuscular fat, select processed group 1,2,3 to carry out the subjective appreciation experiment.
Specific embodiment 12
The sensory evaluation of stuffing beef
Stuffing beef is cut into along the sliced meat of the thick about 1cm of muscle fibre direction, weighs and write down initial temperature.Add the salad oil of about 10ml in pan, treat after the oily heat beef to be put into pot, per half a minute turns over once, utilizes hand-held thermo detector in geometric center point measured center temperature, when treating that central temperature reaches 65 ± 1 ℃, writes down heat time heating time.Sliced meat taken out and weigh, with Aluminium Foil Package be rolled in 60 ℃ down insulation until carrying out sensory evaluation.This experiment asks 8 experienced personnel to participate in evaluation.To remove the corner of beefsteak before the evaluation and, be cut into the cube meat of 1 * 1 * 2cm as far as possible from sampling core.
Adopt the standards of grading of 8 fens systems, the scoring content comprises the succulence (1 extremely dried, 8 be rich in succulence) of stuffing beef, tender degree (1 extremely hard, 8 extremely tender), beef-flavouring intensity (1 no beef-flavouring, 8 extremely strong beef-flavourings), peculiar smell (the extremely dense peculiar smell of 1 free from extraneous odour, 8), overall acceptable (1 extremely unacceptable, 8 very easily acceptance).
The sensory evaluation of table 2 stuffing beef
| The scoring content | Succulence | Tender degree | Beef-flavouring intensity | Peculiar smell | Overall acceptable |
| Control treatment group 1 processed group 2 processed group 2 | ??3.11 ??(o.261) a??4.78 ??(0.324) b??5.56 ??(0.242) c??6.22 ??(0.324) d | ??2.67 ??(0.289) a??4.67 ??(0.373) b??5.11 ??(0.389) bc??5.89 ??(0.455) c | ??3.11(0.716) ??a ??4.11(0.512) ??b ??4.56(0.503) ??bc ??5(0.471) c | ??1.89 ??(0.423) a??1.78 ??(0.434) a??1.44 ??(0.294) b??1.44 ??(0.377) b | ??3.22(0.278) ??a ??4.78(0.434) ??b ??5.56(0.338) ??c ??6(0.333) c |
Annotate: be standard deviation in the bracket
n＝9
Samely list the female different persons of marking-up and represent significant difference (p＜0.05)
Processed group 1: the injection density be 4 point/square centimeters,
Processed group 2: the injection density be 5 point/square centimeters,
Processed group 3: injection density is 9 point/square centimeters
Organoleptic quality is one of important composition composition of food quality, and no matter how abundant nutrition is for a kind of food, if its organoleptic quality can not be accepted by the consumer or the acceptability is poor, just do not have vast market.Although developed the precision instrument of many detection food organoleptic qualities at present, the organoleptic analysis still has irreplaceable effect in food quality detects.And can also determine processing purpose and target market (Carmack C.F., et al., 1994) of product according to the sensory evaluation result.The edible quality of meat is meant the nutritive value of meat and is fit to human edible characteristic, mainly comprises (Yang Longjiang etc., 2000) such as nutritional labeling, tender degree, succulence and local flavors.So when estimating the organoleptic quality of beef, tender degree, local flavor, the succulence index (Tornberg E., et al., 1996) that is absolutely necessary.
The subjective appreciation result of stuffing beef (seeing Table 2) shows: compare with control group, succulence, tender degree, beef-flavouring intensity and overall acceptability are all significantly increased (p＜0.05).Aspect peculiar smell, do not have significant difference (p＞0.05) between processed group 1 and the control group, and processed group 2,3 is than the remarkable reduction of control group (p＜0.05).This edible quality that shows stuffing beef is greatly improved.Also there are differences between each processed group, all there were significant differences (p＜0.05) on each scoring content with processed group 3 for processed group 2.From overall acceptable consideration, processed group 2 is significantly increased (p＜0.05) than control group and processed group 1, and comparing with processed group 3 does not have significant difference (p＞0.05).
Therefore, the quality of artificial beef intramuscular fat of the present invention, mouthfeel, color and local flavor etc. are similar to beef fat.Be injected in the low-grade beef that kills the back acquisition, can make beef obtain comparatively ideal marbling (being that fat mingles degree).Beef is after the cooking, and local flavor, tender degree and succulence can improve.
Claims (9)
1. artificial beef intramuscular fat is characterized in that: makes by oil phase and water,
Wherein oil phase is to be made by edible oil commonly used, monoglyceride and lecithin,
Water is to be made by water, sucrose ester, NACL, soybean protein isolate, WPC, casein sodium and TGase;
The weight portion of its raw material is as follows respectively:
Edible oil 50～90 commonly used, water 15～45,
Monoglyceride 0.8～2.4, lecithin 0～0.8,
Sucrose ester 0.1～1, NaCl0.1～0.5, soybean protein isolate 0.05～0.25, WPC 0.01～0.07, casein sodium 0.1～0.7, TGase 0.1～1.5;
Water PH is 6.5～8.5.
2. a kind of artificial beef intramuscular fat according to claim 1 is characterized in that: the weight portion of its raw material is as follows respectively:
Edible oil 75 commonly used, water 25;
Monoglyceride 2, lecithin 0.6,
Sucrose ester 0.8, NaCl0.1, soybean protein isolate 0.2, WPC 0.05, casein sodium 0.5, TGase 0.75;
Water PH is 8.0.
3. a kind of artificial beef intramuscular fat according to claim 2 is characterized in that: also using butter, its consumption in the oil phase is 14～21 weight portions.
4. according to the processing method of claim 2 or 3 described a kind of artificial beef intramuscular fats, it is characterized in that 60 ℃～75 ℃ following oil phases and water be preheating 20～40min respectively, be blended in 15000～22000rpm emulsification 20～40s intermittently down then, emulsification 2～5 times, 3～6min then outgases.
5. the processing method of a kind of artificial beef intramuscular fat according to claim 4 is characterized in that, 70 ℃ of following oil phases and water be preheating 30min respectively, is blended in 20000rpm emulsification 30s intermittently down then, emulsification 2 times, and 5min then outgases.
6. stuffing beef, it is characterized in that: made by any described artificial beef intramuscular fat and beef among the claim 1-3, the consumption of wherein artificial beef intramuscular fat is 1～4 weight portion, and the consumption of beef is 100 weight portions.
7. the processing method of a kind of stuffing beef according to claim 6 is characterized in that: after fat injection is gone into beef, use the surface of TGase, salt and phosphate treated beef.
8. the processing method of a kind of stuffing beef according to claim 7 is characterized in that: TGase powder and salt are uniformly distributed in the injection surface, and wetting with low amounts of water, vacuum packaging is placed more than 2 hours down at 4 ℃.
9. the processing method of a kind of stuffing beef according to claim 8 is characterized in that: the thickness of handling the beef surface is that 0.1～2cm is thick.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410047874 CN1709089A (en) | 2004-06-17 | 2004-06-17 | Artificial beef intramuscular fat and its use |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410047874 CN1709089A (en) | 2004-06-17 | 2004-06-17 | Artificial beef intramuscular fat and its use |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1709089A true CN1709089A (en) | 2005-12-21 |
Family
ID=35705427
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200410047874 Pending CN1709089A (en) | 2004-06-17 | 2004-06-17 | Artificial beef intramuscular fat and its use |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1709089A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101961111A (en) * | 2010-11-03 | 2011-02-02 | 吉林省长春皓月清真肉业股份有限公司 | Method for producing snowflakes beef |
| CN101496566B (en) * | 2008-02-01 | 2012-08-22 | 中国肉类食品综合研究中心 | Artificial vegetarian sausage and preparation method thereof |
| CN103535744A (en) * | 2012-07-10 | 2014-01-29 | 财团法人食品工业发展研究所 | Restructured meat and method of forming same |
| CN105433269A (en) * | 2015-12-02 | 2016-03-30 | 修武县伊赛牛肉有限公司 | Snowflake beef processing method |
| CN108813379A (en) * | 2018-05-15 | 2018-11-16 | 福建佳客来食品股份有限公司 | A kind of artificial snow flake beefsteak and preparation method thereof |
| CN111642574A (en) * | 2020-07-28 | 2020-09-11 | 江南大学 | Preparation method of vegetable protein meat special fat based on soybean oil body |
| CN117500382A (en) * | 2021-07-30 | 2024-02-02 | 富士胶片株式会社 | Fat block composition and meat substitute |
-
2004
- 2004-06-17 CN CN 200410047874 patent/CN1709089A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101496566B (en) * | 2008-02-01 | 2012-08-22 | 中国肉类食品综合研究中心 | Artificial vegetarian sausage and preparation method thereof |
| CN101961111A (en) * | 2010-11-03 | 2011-02-02 | 吉林省长春皓月清真肉业股份有限公司 | Method for producing snowflakes beef |
| CN101961111B (en) * | 2010-11-03 | 2013-01-16 | 吉林省长春皓月清真肉业股份有限公司 | Method for producing snowflakes beef |
| CN103535744A (en) * | 2012-07-10 | 2014-01-29 | 财团法人食品工业发展研究所 | Restructured meat and method of forming same |
| CN103535744B (en) * | 2012-07-10 | 2016-03-23 | 财团法人食品工业发展研究所 | Restructured meat and method of forming same |
| CN105433269A (en) * | 2015-12-02 | 2016-03-30 | 修武县伊赛牛肉有限公司 | Snowflake beef processing method |
| CN108813379A (en) * | 2018-05-15 | 2018-11-16 | 福建佳客来食品股份有限公司 | A kind of artificial snow flake beefsteak and preparation method thereof |
| CN111642574A (en) * | 2020-07-28 | 2020-09-11 | 江南大学 | Preparation method of vegetable protein meat special fat based on soybean oil body |
| CN117500382A (en) * | 2021-07-30 | 2024-02-02 | 富士胶片株式会社 | Fat block composition and meat substitute |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Alfaia et al. | Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat | |
| St. John et al. | Fatty acid profiles and sensory and carcass traits of tissues from steers and swine fed an elevated monounsaturated fat diet | |
| Serdaroğlu et al. | Effects of beef fat replacement with gelled emulsion prepared with olive oil on quality parameters of chicken patties | |
| Oliveira et al. | Quality traits and lipid composition of meat from Nellore young bulls fed with different oils either protected or unprotected from rumen degradation | |
| Girolami et al. | Fatty acid profile, cholesterol content and tenderness of ostrich meat as influenced by age at slaughter and muscle type | |
| Bermúdez et al. | Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed | |
| Salcedo-Sandoval et al. | Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking system | |
| JPH11513561A (en) | Therapeutic diet for dogs with lymphoma | |
| Vural et al. | Replacement of beef fat in frankfurters by interesterified palm, cottonseed and olive oils | |
| da Silva Martins et al. | Fat deposition, fatty acid composition, and its relationship with meat quality and human health | |
| Insausti et al. | Lipid composition of the intramuscular fat of beef from Spanish cattle breeds stored under modified atmosphere | |
| Vural | Effect of replacing beef fat and tail fat with interesterified plant oil on quality characteristics of Turkish semi-dry fermented sausages | |
| Jiang et al. | Fatty acid composition of adipose tissue and muscle from Jersey steers was affected by finishing diet and tissue location | |
| CN107529414A (en) | A kind of steamed pork belly with preserved greens preparation method using Suhuai pig streaky pork as raw material | |
| Golgolipour et al. | Effects of different cooking methods on minerals, vitamins and nutritional quality indices of grass carp (Ctenopharyngodon idella) | |
| CN1709089A (en) | Artificial beef intramuscular fat and its use | |
| Abu-Tarboush et al. | Cholesterol and fat contents of animal adipose tissues | |
| Kowalska et al. | Meat quality of rabbits fed a diet supplemented with fish oil and antioxidant. | |
| Liu et al. | Emulsion gels prepared with chia mucilage and olive oil as a new animal fat replacer in beef patties | |
| Lee et al. | Effects of blanching methods on nutritional properties and physicochemical characteristics of hot-air dried edible insect larvae | |
| Jiang et al. | Effect of sampling fat location and cooking on fatty acid composition of beef steaks | |
| Mesaa et al. | Time course of muscle fatty acid composition of cultured meagre (Argyrosomus regius) during the first sixteen months of a cage culture | |
| Razmaitė et al. | Comparison of fatty acid composition in different pig tissues | |
| WO2005004611A1 (en) | Feed ration for finishing swine | |
| Chen et al. | Changes of fatty acids composition in beef under different thermal treatment |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |