JP2022134560A - Method for softening beef texture - Google Patents

Abstract

To provide a method for softening beef texture that can soften the meat of even cattle with hard meat, such as a parous cow, and a method for improving the taste of beef.SOLUTION: A method for softening beef texture and a method for improving the taste of beef include feeding cattle reduced coenzyme Q10.EFFECT: This can soften the meat texture of even cattle with hard meat, such as a parous cow, and can also improve the taste of beef by increasing sweetness-related amino acids and decreasing bitterness-related amino acids.SELECTED DRAWING: Figure 1

Description

FIELD OF THE INVENTION The present invention relates to a method for softening beef meat, which is capable of softening beef meat.

It is known that post-calving cattle have hard meat. It would be advantageous if there was a method that could tenderize meat from cows.

Conventionally, as a method for softening beef meat quality, a method of treating meat with an enzyme (Non-Patent Document 1), a method of enzymatic treatment, a moistening treatment, a mechanical treatment (Non-Patent Documents 2 and 3), etc. are known. .

Sung Sil Moon, Korean J. Food Sci. An. 2018 February 38(1):143-151 Z. Pietrasik et al., Meat Science 88 (2011) 8-13 Z. Pietrasik et al., Meat Science 71 (2005) 498-505

The first object of the invention of the present application is to provide a method for softening the meat quality of beef, which can soften the meat even if the meat of the beef is tough, such as a seasoned beef. A second object of the invention of the present application is to provide a method for improving the palatability of beef.

The inventors of the present invention found that feeding coenzyme Q10 to cattle softens the meat quality and improves the palatability of beef, and completed the present invention.

That is, the present invention provides the following.
(1) A method of softening beef meat comprising feeding reduced coenzyme Q10 to the cow.
(2) The method according to (1), wherein the reduced coenzyme Q10 is fed in an amount of 0.1 to 10 g/animal/day.
(3) The method according to (1) or (2), wherein the cow is a cow.
(4) The method according to any one of (1) to (3), wherein the cattle is Japanese Black.
(5) The method according to any one of (1) to (4), which comprises feeding at least 50% by weight or more of the mixed feed.
(6) A method for improving the palatability of beef comprising feeding reduced coenzyme Q10 to cattle.
(7) The method according to (6), wherein the reduced coenzyme Q10 is fed in an amount of 0.1 to 10 g/animal/day.
(8) The method according to (6) or (7), wherein the reduced coenzyme Q10 is fed for at least 3 months before shipment.
(9) The method according to any one of (6) to (8), which comprises feeding at least 50% by weight or more of the mixed feed.

According to the method of the first invention of the present application, it is possible to soften the quality of even hard meat such as that of seasoned beef. Moreover, according to the method of the second invention of the present application, the taste of beef can be improved.

FIG. 2 is a diagram showing the measurement results of the shear strength of the longest breast meat of cattle raised by the method of the present invention, obtained in the following examples and comparative examples. FIG. 2 is a diagram showing the measurement results of calpain activity in long breast meat of cattle raised by the method of the present invention, obtained in the following examples and comparative examples. FIG. 2 is a diagram showing measurement results of cooking loss of long breast meat of cattle raised by the method of the present invention, obtained in the following examples and comparative examples. FIG. 2 is a diagram showing the measurement results of the α-tocopherol content in the longest breast meat of cattle raised by the method of the present invention, obtained in the following examples and comparative examples. It is a figure which shows a part of the result of the sensory test obtained in the following Example and a comparative example. It is a figure which shows a part of the result of the sensory test obtained in the following Example and a comparative example. FIG. 2 is a diagram showing the measurement results of the shear strength of the semi-patterned muscle of cattle raised by the method of the present invention, obtained in the following examples.

In the following description, simply referring to the "present invention" is common to both the first invention and the second invention of the present application.

The cattle to be subjected to the method of the present invention is not particularly limited as long as it is a cow, but it is preferable to use a seasoned cow because it is particularly effective in seasoned cows with hard meat. The type of cattle is not limited, and any cattle such as domestic Japanese black cattle, dairy cattle, and imported cattle may be used. Among these, domestic Japanese black cattle is preferred.

In the method of the present invention, reduced coenzyme Q10 (hereinafter sometimes referred to as "CoQ10") is fed to cattle. Feeding can be performed by feeding CoQ10-added feed. The amount of CoQ10 supplied is not particularly limited, but is preferably 0.1 to 10 g/head/day, more preferably 0.5 to 2 g/head/day, from the viewpoint of meat softening.

Fattening is preferred in order to further soften the meat quality or to further improve the taste. Here, "fattening" means that at least 50% by weight or more of the fed feed is mixed feed. The ratio of compound feed to total feed is preferably 70% by weight or more, more preferably 80% to 90% by weight. When fattening cows that have been raised on roughage as their main feed, it is desirable to gradually change the ratio of mixed feed and roughage to reach the final ratio while acclimatizing the cattle. For both compound feed and roughage, commercially available products that are commonly used for raising cattle can be used as they are.

The period of breeding by the method of the present invention is not particularly limited, and it is possible to breed young cows by the method of the present invention. It is efficient to raise them by the following method.

As specifically described in the following examples, the meat quality is softened by the method of the first invention of the present application. In particular, the crude fat content in the longissimus thoracic muscle after slaughter increases, the shear strength decreases, and the meat becomes easier to bite off and masticate. In addition, the method of the second invention of the present application improves the palatability of beef. In particular, sweet amino acids increase and bitter amino acids decrease in meat.

EXAMPLES The present invention will be specifically described below based on examples. However, the present invention is not limited to the following examples.

Examples 1 and 2, Comparative Examples 1 and 2
Twenty-three Japanese Black cattle aged about 155 months were used. A compound feed for fattening cows manufactured by JA East Japan Kumiai Feed Co., Ltd. "39 Kasan" (Table 1) was fed. Fescue straw was fed as roughage. After being acclimatized for 3 weeks after being judged as disused cattle, the cattle were raised for about 6 months. Control group (n = 6) (Comparative Example 1) with a limited amount of mixed feed and no CoQ10, and a fattening group (n = 6) with a large amount of mixed feed and no CoQ10 (comparison Example 2), CoQ group (n = 6) (Example 1), a group that feeds 1 g / head / day of CoQ10 in addition to the control group, and a group that feeds 1 g / head / day of CoQ10 in addition to the fattening group, CoQ A fattening section (n=6) (Example 2) was used. Table 2 shows the salary system for the control and fattening plots. Other feeding management followed the usual method.

After slaughter, the shear strength, calpain activity, cooking loss, α-tocopherol content, and 2-thiobarbituric acid-reactive substances (TBARS) concentration of the longissimus thoracic muscle after refrigeration for 7 days were investigated. Regarding the TBARS concentration, the TBARS concentration in serum was also measured. These survey methods were as follows.

(1) Shear strength After cutting the longissimus thoracic muscle into 1.8 cm thick, heat in a water bath set at 70°C until the center reaches 70°C, refrigerate overnight, and shear with an Instron 5542 model. Titers were measured. A 1.27 cm piece of meat was hollowed out along the muscle fiber and sheared perpendicularly to the muscle fiber with a V-shaped blade. The shear rate of the V-shaped blade, which is an attachment for shear titer measurement, was set to 250 mm/min.

(2) Calpain activity
Analysis was performed using Calpain Assay Kit (manufactured by Promo Cell). The results are shown as relative values to the control plot.

(3) Cooking loss
The longissimus pectoralis muscle was heated in a water bath set at 70°C for 60 minutes to bring the core temperature of the meat to 70°C, and it was calculated from the weight difference before and after heating.

(4) α-tocopherol content
3 g of longissimus thoracic muscle was collected in a 50 ml centrifuge tube, and 1 ml of 1% NaCl solution was added to suspend it. turned into The centrifuge tube was immersed in ice water to stop the reaction, and 14 ml of 1% NaCl solution and 14 ml of ethyl acetate/n-hexane mixed solution (1:9) were added thereto and vigorously shaken for 5 minutes. After centrifugation at 1500 rpm for 5 minutes, 100 ml of the upper hexane layer was collected by aspiration. 14 ml of ethyl acetate/n-hexane mixed solution (1:9) was added to this to dissolve again. Shaking extraction, centrifugal separation, and suction collection were repeated twice, and dried with N2 gas. It was diluted with HPLC grade hexane and passed through a chromatodisc 0.45 μm for HPLC analysis. HPLC was performed by JASCO Corporation (Pump PU-2080 Plus, Fluorescence detector FP-2020 Plus).The column was YMC-Pack SIL-06 (inner diameter 4.6 mm × 250 mm), and the mobile phase was hexane. , acetic acid and isopropanol (1000:5:6) with a flow rate of 1.5 ml/min. Also, the detection wavelengths were 298 nm (EX) and 325 nm (EM).

(5) TBARS concentration Serum: Measured using OXI-TEK TBARS-Assay kit (Alexis Corporation, USA, New York) according to the manufacturer's manual. Longissimus thoracic muscle: About 0.1 g of longissimus thoracic muscle was added with 500 μl of RIPA buffer and homogenized under ice-cooling. Measured according to the manual. The amount of malondialdehyde obtained was corrected with the amount of total protein. The BCA Protein Assay Kit (Thermo Scientific) was used to measure the total protein content.

Fig. 1 shows the measurement results of shear titer, Fig. 2 shows the measurement results of calpain activity, Fig. 3 shows the measurement results of cooking loss, Fig. 4 shows the measurement results of α-tocopherol content, and Table 3 below shows the measurement results of TBARS concentration. .

As shown in Figure 1, CoQ10 feeding significantly decreased the shear titer of the longissimus pectoralis muscle. A decrease in shear strength means that the meat quality has softened and has become easier to bite off. In addition, as shown in FIG. 2, the calpain activity was significantly increased, as shown in FIG. 3, the cooking loss was significantly decreased, and as shown in FIG. 4, the α-tocopherol content was significantly increased, As shown in Table 3, TBARS levels were significantly reduced. Increased calpain activity suggested that myofibrillar and cytoskeletal proteins were softened by degradation by calpain, and decreased cooking loss resulted in increased crude fat content in the longissimus pectoralis muscle. It is thought that these factors contributed to the decrease in shear strength. In addition, the increase in α-tocopherol content and the decrease in TBARS concentration indicated that fat oxidation was suppressed, which, together with the increase in crude fat content, also contributed to the decrease in shear strength. It is considered to be a thing.

Furthermore, a preference type sensory evaluation was performed. Of the intercostal muscles that had been refrigerated for 7 days after slaughter, the individual intercostal muscles whose water, protein, and fat contents were close to the averages of each section were used to conduct a sensory evaluation with 31 employees of the applicant as panelists. In the sensory evaluation, strength of aroma, ease of biting off, chewability, strength of taste, and juiciness were evaluated. The results are shown in FIGS. 5 and 6. FIG.

FIG. 5 shows a comparison between the control plot and the CoQ plot, and FIG. 6 shows a comparison between the fattening plot and the CoQ fattening plot. As can be seen from both figures, feeding CoQ10 significantly improved the ease of chewing and mastication. In addition, when fattening was performed, feeding CoQ10 significantly improved juiciness.

Example 3
Ten Japanese Black steer-fed cattle and ten Japanese Black female fattened cattle aged about 27 months were tested. 10 kg of compound feed for fattening "Ushio Late" manufactured by JA East Japan Kumiai Feed Co., Ltd. and 2.0 kg of rice straw as roughage were fed per head per day. After fattening up to 30 months of age, the animals were shipped, slaughtered, and the obtained meat was investigated.

The test groups were assigned to the following four groups based on body weight and sex at the start of the test.
ah. Control group (castrated) (n=5); reared according to the practice of our laboratory.
stomach. CoQ group (castration) (n=5); In addition to the control group, 1 g/head/day of CoQ10 was fed for 3 months.
hare. Control group (female) (n=5); bred according to the practice of our laboratory.
workman. CoQ group (female) (n=5); In addition to the control group, 1 g/head/day of CoQ10 was fed for 3 months.

Seven days after slaughter, the shear strength of the semi-patterned muscle was examined by the method described above. The results are shown in FIG.

As shown in FIG. 7, both steers and cows had statistically significantly lower shear titers in the CoQ section than in the control section, confirming the meat softening effect of the present invention.

In addition, the content of various amino acids in the semi-patterned muscle was investigated. The results are shown in Table 4 below.

As shown in Table 4, the content of sweet amino acids was statistically significantly higher in the CoQ section, and the content of bitter amino acids was statistically significantly lower in the CoQ section. From this, it was clarified that CoQ supplementation improved the palatability of beef.

That is, the present invention provides the following.
(1) A method for softening meat quality of cattle, comprising feeding cattle with a feed containing reduced coenzyme Q10 , wherein the ratio of the compounded feed in the feed is 80% to 90% by weight .
(2) The method according to (1), wherein the reduced coenzyme Q10 is fed in an amount of 0.1 to 10 g/animal/day.
(3) The method according to (1) or (2), wherein the cow is a cow.
(4) The method according to any one of (1) to (3), wherein the cattle is Japanese Black.
(5) A method for improving the palatability of beef, comprising feeding a feed containing reduced coenzyme Q10 to cattle , wherein the ratio of the mixed feed in the feed is 80% to 90% by weight .
(6) The method according to (5), wherein the reduced coenzyme Q10 is fed in an amount of 0.1 to 10 g/animal/day.
(7) The method according to (5) or (6), wherein the reduced coenzyme Q10 is fed for at least 3 months before shipment.

Claims (9)

A method of softening beef meat comprising feeding reduced coenzyme Q10 to a cow. 2. The method according to claim 1, wherein the reduced coenzyme Q10 is fed in an amount of 0.1 to 10 g/animal/day. 3. The method of claim 1 or 2, wherein the cow is a cow. The method according to any one of claims 1 to 3, wherein the cattle is Japanese Black. 5. A method according to any one of claims 1 to 4, comprising feeding the compound feed to at least 50% by weight or more of the feed. A method for improving palatability of beef, comprising feeding reduced coenzyme Q10 to cattle. 7. The method according to claim 6, wherein the reduced coenzyme Q10 is fed in an amount of 0.1 to 10 g/animal/day. 8. The method of claim 6 or 7, wherein the reduced coenzyme Q10 is fed for at least three months prior to shipment. The method according to any one of claims 6 to 8, comprising feeding a compound feed to at least 50% by weight or more of the feed.

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