JP2593637B2 - Beef freshness maintaining method and solid food for use in the method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preserving freshness of beef, and more particularly to a method for preserving freshness of beef, which delays the blackening of red color of beef, improves the rating of carcasses, and prolongs the freshness of meat quality. The present invention relates to a solid food for feeding.

[0002]

2. Description of the Related Art Fattening cattle farmers in Japan tend to feed fat with low vitamin A content in order to improve meat quality (produce marbled meat) and feed fat. There seems to be an increase in the incidence of A deficiency.

On the other hand, various studies have been made on techniques for maintaining freshness over a long period of time when beef is distributed, stored, or displayed at stores.

[0004] Beef changes color from bright red to black over time and produces an oxidized odor. The cross section of fresh meat is dark and occupied by reduced myoglobin (deoxymyoglobin), which is one of three forms of meat pigment (myoglobin).
When this cross section comes into contact with air, deoxymyoglobin combines with oxygen and changes to oxygen-type myoglobin (oxymyoglobin), which becomes bright red. However, since oxymyoglobin is gradually oxidized and changed to oxidized myoglobin (metmyoglobin), the flesh color turns brown, and lipids in muscles are also oxidized over time. At this time, it is considered that the oxidation of the meat pigment and the lipid proceeds by interacting with each other. If bacteria grow during storage, they will decay,
At that time, oxygen in the meat surface layer is consumed by the bacteria, and metmyoglobin is formed.

[0005] It has been reported that the use of vitamin E or vitamin C having an antioxidant effect in fattening cattle is effective in preventing beef color fading and lipid oxidation during storage. Vitamin E or vitamin C in this case
The amount of vitamin E is 0.5 to 0.5% per day for fattening cattle.
1.2g, about 500g of vitamin C per day for fattening cattle.

[0006]

However, as described above, even if a small amount of vitamin E of about 0.5 to 1.2 g per fattening cattle is given, a satisfactory beef freshness retaining effect can be obtained. And supplements vitamin C 500 per day for fattening cattle
It is difficult to increase the amount of vitamin C in beef because it is decomposed and hardly absorbed even if it is fed in a large amount as much as g, and at present it does not exhibit a satisfactory effect.

[0007]

Means for Solving the Problems The present inventors have been able to supply beef cattle with selenium at the same time as feeding high units of vitamin E from 30 to 90 days prior to the date of shipment, so that the red color of beef changes to black. To improve carcass rating and extend freshness, and completed the present invention.

[0008] Selenium is one of the essential minerals for cattle, and its deficiency causes leukomyosis, sudden death, calf growth inhibition, weakness of calves, reduced fertilization rate of eggs, follicular cystoma, metritis. It is said that there are placental stagnation, mastitis, decreased immune function, and decreased bactericidal function of neutrophils. The key to this is active oxygen (free radicals). Organisms that use oxygen for respiration produce toxic substances called active oxygen during the process of using oxygen in cells, which are extremely unstable and react quickly with other substances to cause harmful reactions in a chain reaction. Produce substances (H ₂ O ₂ , lipid peroxide, etc.). But,
These organisms have established a system that eliminates active oxygen generated in cells during a long evolutionary process, and has a function to remove harmful substances and efficiently maintain life. Glutathione peroxidase is one of the enzymes that act to scavenge active oxygen, and selenium is an essential component of this enzyme.Therefore, selenium is a so-called essential mineral that is indispensable for these cells and organisms. It is said that the disease develops.

Vitamin E has been attracting attention for its antioxidant activity, stabilization of biological membranes, immunostimulatory activity, etc. since its discovery as an anti-fertility factor in rats. It is said that the deficiency of E is involved.

[0010] The antioxidant action of glutathione peroxidase containing selenium decomposes lipid peroxide, whereas the antioxidant action of vitamin E has the action of inhibiting peroxidation in the cell membrane. It is thought to work in concert.

Vitamin E is said to maintain the freshness of beef. The mechanism of this action is that the supplied vitamin E is taken up by the cell membrane in muscle, captures active oxygen in the cell membrane, directly blocks the oxidation of meat pigments (myoglobin) and lipids, and reduces metmyoglobin reduction activity. It is thought to maintain it indirectly, thereby stabilizing meat color and lipids. However, recent studies have shown that the antioxidant effect of vitamin E increases synergistically when glutathione is present in the cell membrane. In other words, vitamin E trapped with active oxygen is usually decomposed, but if an antioxidant such as glutathione (and glutathione peroxidase containing selenium as a catalyst) is present, vitamin E is regenerated by exchanging radicals with them, Further, the antioxidant effect is maintained. Selenium, as a carrier of vitamin E, is also said to be involved in the absorption, storage and degradation of vitamin E, and possibly in the transfer of cell membranes.

Based on these facts, the present inventor studied a method of feeding selenium and vitamin E to livestock with the aim of more effectively maintaining the freshness of beef and improving meat quality. Selenic acid as selenium, inorganic substances such as selenous acid, organic selenium such as selenium yeast, and feed the fattening cattle, while vitamin E is added to the compound feed and fattening for 1-3 months before shipment, Alternatively, selenium as a selenium, an inorganic substance such as selenium acid, and an organic selenium such as selenium yeast are added to a solid salt or a solid feed, and vitamin E is added to the fattening cattle to lick them, and 1-3 before shipment. It has been found that fattening for five months can delay the blackening of red color on the surface of beef and prolong the freshness of beef.

[0013]

The following investigation was conducted to clarify the operation of the present invention.

Investigation 1 Relationship between feeding of solid salt containing vitamin E and selenium (trade name: mineral selenix) and maintaining freshness of beef

1. Purpose of the study To determine whether the supply of high units of vitamin E and selenium for a certain period of time can improve the ability of beef to maintain freshness and extend the period in which it can be displayed as a product.

2. Test materials Test cattle: Holstein steers Cattle breeding ground: H ranch Breeding method: Twenty test cattle were divided into four groups as follows, bred for a certain period of time, slaughtered, and subjected to analysis. Group I. Vitamin E + mineral selenix, one-month salary group II group. Vitamin E + mineral selenix, 3 months salary group III group. Vitamin E, one-month salary group IV group. Control group without additives (without feeding vitamin E and mineral selenix) Feed feed The standard breeding method of H ranch.

Contents of feed additives (1) Vitamin E: Vitamin E 10 times powder (1000 mg
/ 10 g) 12 g was given in a 10-fold amount until it was wiped, and the amount was supplied for one animal per day. (2) Selenium: Mineral salt selenix (20 kg * Note 1) was licked freely at the start of the test. Daily licking amount is 30 ~
50 g (0.45 to 0.75 mg as selenium).

* Note 1: Components and quantity of mineral salt selenix in 1 kg ・ Yellow iron oxide 1,742 mg (1,095 mg as iron) ・ 196 mg iron sesquioxide (137 mg as iron) ・ Copper sulfate (dry) 377 mg (as copper) 150 mg)-Cobalt sulfate (dry) 66 mg (25 mg as cobalt)-Zinc sulfate (dry) 1,235 mg (500 mg as zinc)-Manganese carbonate 1,046 mg (500 mg as manganese)-Calcium iodate F coat 77 mg (50 mg as iodine)・ Sodium selenite 33mg (15mg as selenium) ・ Salt 971g

Beef processing method According to the usual distribution and sales method, slaughtered, carcass is aged (about 2 weeks), then about 2 kg of shoulder loin is vacuum-packed and refrigerated (4 ° C.). , And immediately after the transfer, it was transferred to a refrigerator (5 ° C.) and stored in the same room until the start of measurement. The one-month vitamin E supplement group (Group III) and the control group without additives (Group IV) were transported to a refrigerator and stored in a vacuum pack for one day until the start of the test, and the one-month vitamin E + mineral selenix supplement group (Group I) ), Vitamin E + mineral salt selenix 3
The monthly salivation group (group II) was subjected to analysis after storage for 3 days.

3. Analysis Method Packaging of Samples The stored beef is cut into commercially available sizes for steaks (outline: 13 cm long, 7 cm wide, 1 cm thick), placed in a plastic container, and filled with oxygen-permeable stretch wrap ( The film was packed with a Mitsubishi Dialap G250), and the group, measurement date, and sample number were entered for each. In order to prevent contamination by various bacteria as much as possible, the operation was performed while disinfecting the cutting board and the kitchen knife for each sample with disinfecting alcohol.

Storage of Samples The cut and packaged beef was stored in a low-temperature room (about 5 ° C.). For storage, layer 0 for day 0 (open the vacuum pack and start the test) and layer 13 for day 13 at the bottom. A net was inserted so that air could easily pass through.

Measurement of Vitamin E A sample of about 1 g was weighed from each specimen stored for one day, and 10 m
(1) The test tube was placed in a stoppered test tube, and 9.0 ml of physiological saline (0.9%) was added. The mixture was pulverized with a homogenizer while cooling in ice to obtain a 10% (w / v) trituration liquid. Milling liquid, 2.
0 ml was weighed accurately, 2 ml of ethanol was added, and the mixture was stirred. After accurately adding 3.0 ml of n-hexane and shaking for 5 minutes, centrifugation (3000 rpm, 5 mi
n). Accurately weigh 2.0 ml of the hexane layer,
In a 0 ml test tube, nitrogen gas was blown in a water bath at 40 ° C. to evaporate hexane, and 1.0 ml of isopropyl alcohol was accurately added to prepare a sample solution.
0 μl was injected into the HPLC, the peak area was determined, and the concentration of vitamin E in the sample was calculated from the standard curve.

Measurement method of thiobarbituric acid value (TBA value) About 1 g of a sample was weighed, placed in a 10 ml stoppered test tube, and 9.0 ml of physiological saline was added. The mixture was pulverized with a homogenizer while cooling in ice to obtain a 10% (w / v) triturate. 0.1 ml of this triturated liquid was accurately measured and weighed into a 10 ml measuring flask. This is followed by 8.1% SDS (Sodiu
m dodecylsulfate) 0.2 ml, 20
1.5 ml of a 1.5% acetic acid buffer solution (pH 4.5), 1.5 ml of 0.8% thiobarbituric acid and 0.7 ml of distilled water were added thereto, and the mixture was heated to 95 ° C. with a block heater and reacted for 1 hour. After completion of the reaction, cool with tap water and add 1
The volume was adjusted to 0 ml. This sample was weighed exactly 5.0 ml into a 10 ml stoppered test tube. Further, exactly 5.0 ml of n-butanol: pyridine (15: 1) was added and 5
After stirring for minutes, the mixture was centrifuged (3000 rpm, 5 minutes). After separation, the upper layer was analyzed using a spectrofluorometer.
It was excited at a wavelength of 15 nm and measured at a wavelength of 553 nm. As a standard substance, 0 to 12 ng of tetramethoxypropane (reacted as malondialdehyde) was added instead of the sample solution, and the same reaction and measurement were performed to prepare a standard curve, and the TBA value of the sample was calculated. .

Observation of Color Tone Changes in the color tone of the meat surface of the same specimen of each group were observed for 13 days after the start of storage. One sample was randomly selected from each group and used. When the sample was refrigerated, it was stored so as not to overlap with other samples.

4. Results and Discussion Vitamin E Concentration FIG. 1 shows the vitamin E concentration in the beef of each test group. The average vitamin E concentration of the non-added control group (Group IV) was 1.7.
9 (μg / g), vitamin E alone for one month (III
Group) was 3.53 (μg / g), vitamin E + mineral salt selenix 1 month feeding group (group I) was 4.58 (μg / g).
g), vitamin E + mineral salt selenix 3 months salary group (II
Group) was 5.51 (μg / g). As a result of the test,
A significant difference (p <0.01) was observed between the vitamin E concentrations of the four groups. This not only indicates that the period of vitamin E feed addition can affect vitamin E concentrations in beef, but also that mineral selenics can be reduced if vitamin E is fed for the same period (one month). This indicates that free licking can increase the accumulated amount of vitamin E. In the one-month vitamin E alone group (group III), the control group (IV
Group), the vitamin E concentration is about twice as high as that of group IV, and the vitamin E concentration is about 2.6 times higher than that of group IV, and vitamin E alone in the group given vitamin E + mineral salt selenix for 1 month (group I).
It was about 1.3 times that of the monthly group (group III) and about 3 times that of the IV group in the three month group (group II).

Table 1 shows the time course of the TBA value of each group and each sample (5 samples in each group, 20 samples in total). FIG. 2, FIG. 3, FIG. 4, and FIG. FIG. 6 shows a graph of the change with time of the TBA value for each group, and FIG. 6 shows a graph of the change with time of the average value of those groups.

[0027]

[Table 1] As a result of the statistical processing, between the vitamin E + mineral selenix feeding group (group I and II) and the non-added control group (group IV),
A significant difference (p <0.01) was observed after the third day, and the vitamin E alone-supplied group (group III) and the non-added control group (group IV)
, A significant difference (p <0.005) was observed after the fourth day. That is, the vitamin E supplementation groups (I, II and II
Group I) during the storage period compared to the non-added control group (Group IV)
It can be said that the oxidation of lipids was suppressed and the ability to maintain freshness was improved. By the way, as shown in FIG. 2, there is a control group in which the TBA value is decreased in each sample even in the non-added control group. T
The BA value is a value indicating the amount of a reaction product between malondialdehyde, one of lipid oxides, and thiobarbituric acid. Therefore, a decrease in the TBA value indicates that lipid oxides are reduced. However, in this experimental system, it is not considered that the oxide was visibly reduced,
It is thought to be due to variation in sampling. For the above reasons, the meaningful transition in the TBA value is until around the seventh day, and the data thereafter is considered to be poor in reliability.

Relationship between Vitamin E Concentration and TBA Value FIG. 7 shows the vitamin E concentration and the T
Time course of BA value on day 5 and IV of group III and control
The relationship of the time-dependent change of the TBA value on the sixth day was shown for each sample in the group. As shown in FIG. 7, the non-added control group (Group IV)
In contrast, the TBA value decreased as the concentration of vitamin E increased, whereas the TBA value in the vitamin E-supplied group (groups I, II and III) showed a substantially constant low value, particularly, vitamin E + Mineral salt selenix salary group (I and II
Group), the TBA value was suppressed to a lower value of about 1.0. This suggests that vitamin E is effective in preventing lipid oxidation, and that the addition of mineral selenix promotes its antioxidant ability.

Observation of change over time in color tone The apparent freshness of each group was determined on day 0, day 1, day 2
Observations were made on days 3, 3, 5, and 7. As a result, there was no particular difference between the one-month vitamin E-only supplement group (Group III) and the non-supplemented control group (Group IV).
In both of these groups, blackening was observed on the meat surface from the third day. In contrast, in the vitamin E + mineral selenix-fed group (groups I and II), the onset of blackening was delayed by about 4 days,
It began to be observed from day one.

5. Conclusion With the long-term feeding of vitamin E supplemented diet, the amount of vitamin E accumulated in beef increases, and vitamin E
Vitamin E concentration in beef was about twice that of the non-supplemented control group when fed head / day for one month. When vitamin E was given at the same time as mineral selenix, the amount of accumulation increased about 1.3 times at 1 month and about 1.6 times at 3 months than vitamin E alone. TBA in the vitamin E alone group and the non-supplemented control group
Value was kept low (TBA value about 2.5 mg / kg)
However, in the group receiving vitamin E and mineral selenix at the same time, the TBA value was further reduced (TBA value of 1.0).
mg / kg). In the group that received vitamin E and mineral selenix at the same time, after the display started, the appearance of black flakes on the meat surface was delayed,
The apparent freshness could be extended for about three days.

Investigation 2 Relationship between the supply of solid salts containing vitamin E and selenium (mineral salt selenix A), the freshness of beef and the carcass rating

1. Purpose of the study To confirm whether the supply of high units of vitamin E and mineral salt selenix A for a certain period of time will improve the ability of beef to maintain freshness and extend the period in which it can be displayed as a product. 2. Test material Test cattle: Holstein steers Cattle breeding ground: H ranch Breeding method: Ten cattle to be tested were divided into two groups as described below, bred for one month, slaughtered on the same day, and analyzed. Group I. Vitamin E + mineral selenix A feeding group II group. Non-added control group (without feeding mineral selenix A and vitamin E) Feeding feed Standard breeding method of H ranch.

Feed additive contents (1) Vitamin E: Vitamin E 10 times powder (1000 mg
/ 10 g) 12 g was fed as a 10-fold amount per day for one animal until it was wiped. (2) Mineral salt selenix A: Mineral salt selenix A (20 kg
* Note 2) was freely licked at the same time as the start of the test. Daily licking amount is 30-50g (0.9-1.5m as selenium)
g).

* Note 2 Ingredients and amount of solid salt containing selenium (mineral salt selenix A) in 1 kg-Yellow iron oxide 1,742 mg (1095 mg as iron)-196 mg iron sesquioxide (137 mg as iron)-Copper sulfate ( (Dried) 377 mg (150 mg as copper)-Cobalt sulfate (dry) 66 mg (12.25 mg as cobalt)-Zinc sulfate (dry) 1,235 mg (500 mg as zinc)-Manganese carbonate 1,046 mg (500 mg as manganese)-iodic acid Calcium F coat 77mg (50mg as iodine) ・ Sodium selenite 66mg (30mg as selenium) ・ Salt 971g

Beef processing method Slaughter and carcass aging (1)
After 0 days), about 300g of shoulder loin is vacuum-packed,
After being brought to the applicant company laboratory in a refrigerated state (4 ° C),
The sample was immediately transferred to a refrigerator (5 ° C.) and stored in the same room for two days until the start of measurement.

3. Analysis method Specimen packaging Stored beef in a low-temperature room (about 5 ° C),
m, width 4 cm, thickness 1 cm, placed in a weighing plastic container, and placed in an oxygen-permeable stretchable wrap (Mitsubishi Dialup G2
The film was packed in 50), and the group, measurement date, and carcass number were written in each. In order to prevent contamination by various germs as much as possible, the cutting board and kitchen knife were operated while disinfecting each sample with disinfecting alcohol.

Preservation of Sample The cut and packaged beef is stored in the above-described low-temperature room (about 5
C). When storing, arrange the samples in a row on a desk so that the storage conditions are uniform,
The room lights were kept turned on (to be in the same state as the showcase where the meat was actually put on sale).

Measurement method of vitamin E In a low-temperature room (about 5 ° C), accurately weigh about 1 g of each sample, put it into a 10 ml stoppered test tube, and add a physiological saline solution (0.9%). While weighing so as to be 10 times the sample weight, pulverizing with a homogenizer and 10% (W /
V) It was made into a grinding liquid. 2.0 ml of the trituration solution was accurately measured and added with 2 ml of ethanol, followed by stirring. After accurately adding 3.0 ml of n-hexane and shaking for 5 minutes, the mixture was centrifuged (3000 rpm, 5 minutes). Hexane layer 2.0
ml was accurately weighed, put into a 10 ml test tube, and sprayed with nitrogen gas in a water bath at 40 ° C. to evaporate off hexane. 1.0 ml of isopropyl alcohol was precisely added to obtain a sample solution. 50 μl of this solution was injected into HPLC, the area of the peak was determined, and the concentration of vitamin E in the sample was detected from the standard curve.

Measurement method of thiobarbituric acid value (TBA value) In a low-temperature room (about 5 ° C.), weigh about 1 g of a sample, and measure
into a test tube with a stopper and add 5.0% of 20% acetate buffer.
ml was added. After crushing with a homogenizer in a low-temperature room (about 5 ° C), centrifugation (3000 rpm for 5 minutes)
Put the supernatant in a 10 ml volumetric flask, make up to volume with water,
0.20 ml was weighed into a 10 ml stoppered test tube. This is followed by 8.1% SDS (Sodium dodec)
ylsulfate) 0.2 ml, 20% acetate buffer (pH 4.5) 1.5 ml, 0.8% thiobarbituric acid 1.5 ml, and distilled water 0.6 ml, and heated to 95 ° C. in a thermostat. The reaction was performed for 1 hour. After the completion of the reaction, the reaction mixture was cooled with tap water, and 1.0 ml of water was added to reduce the liquid volume to 5 m.
1 and n-butanol: pyridine (15: 1)
5.0 ml was accurately added, shaken for 5 minutes, and then centrifuged (3000 rpm, 5 minutes). After separation, the upper layer was excited at a wavelength of 515 nm using a fluorescence spectrophotometer and measured at a wavelength of 553 nm. As a reference material,
A standard curve is prepared by adding 0 to 12 ng of tetramethoxypropane (reacting as malondialdehyde) instead of the sample solution, and performing the same reaction and measurement.
The A value was calculated.

Observation of Color Tone The color change of the meat surface was observed for the same specimen of each group for 12 days after the start of storage.

Carcass Ratings Study I Group I (Vitamin E + Mineral Salt Selenix for 1 Month) and Study 2 Group I (Vitamin E + Mineral Salt Selenix A)
The carcass rating results of a total of 10 pigs in the 1-month-aged group) were compared with the results of a total of 10 pigs in the group III (vitamin E 1-month-aged group) in Study 1 and 5 rats in the control group without supplements in Studies 1 and 2. Rating grades are C1 to C for grades whose grades are not quantified
5 to 1 to 5, B1 to B5 6 to 10, A1 to A5 11
The results given to carcasses were quantified to calculate an average value. The significance test is performed on each numerical value divided by 15 (15 grade), and the BM in which the grade is quantified
S No. (Marbling standard number), the results given to the carcasses are shown in BMS No. Significant differences were tested for the total grade divided by 12. Hereinafter, similarly, BCS N
o. (Meat color standard number) is the BCS
No. Significant difference tests were performed on those divided by a total grade number of 7 and on the gloss and quality of meat divided by 5.

4. Results and Discussion Vitamin E Concentration FIG. 8 shows the results for each sample, and FIG. 9 shows the results of the average values of both groups. The average concentration of vitamin E in the meat of the non-added control group was 1.86 (μg / g), the standard deviation was 0.365,
In the vitamin E + mineral selenix A group, the average concentration was 4.17 (μg / g) and the standard deviation was 0.416.
As a result of the test, a significant difference (p <0.01) was observed in the vitamin E concentration between the two groups. This indicates that vitamin E and mineral selenix A can be fed for a certain period (one month) to increase the amount of vitamin E accumulated. Vitamin E +
In the group receiving mineral selenix A, the vitamin E concentration was about 2.
Doubled.

Time-dependent change in TBA value Table 2 shows the numerical value of the time-dependent change in the TBA value of each sample in both groups, FIG. 10 shows a graph of the time-dependent change in the TBA value of each sample in the non-added control group, and FIG. FIG. 12 is a graph showing the change over time in the TBA value for each sample in the vitamin E + mineral salt selenix A-supplied group, and FIG. 12 is a graph showing the change over time in the average value of the TBA values in both groups.

[0044]

[Table 2] VE: Vitamin E 1200mg / head / day #: 2 days after delivery Se: Mineral salt selenix A free licking As a result of statistical processing, between the non-added control group and the vitamin E + mineral salt selenix A fed group, from the third day A significant difference was observed (p <0.05 on days 3 and 5, p <0.05 on day 7, 1
On day 2, significant difference p <0.01). That is, it can be said that the vitamin E + mineral salt selenix A-supplied group suppressed the lipid oxidation during the storage period and improved the freshness retention ability as compared with the non-added control group.

Relationship between Vitamin E Concentration and TBA Value FIG. 13 shows vitamin E concentration and TB on day 7 of each sample of the vitamin E + mineral salt selenix A-supplied group and the non-added control group.
The relationship with the A value was shown. As shown in FIG. 13, in the non-added control group, as the concentration of vitamin E increased, the TBA
In the group fed vitamin E + mineral selenix A, the TBA value was almost constant low (0.50
Below). This indicates that the vitamin E + mineral salt selenix A fed group reliably suppresses lipid oxidation.

Observation of change over time in color tone In the group fed with vitamin E + mineral salt selenix A, the red color of the surface of the control group without addition turned black from around the second day, whereas about 2 days.
Blackening was delayed about a day.

Ratings of carcasses Table 3 and FIGS. 14 and 15 show the carcass rating results of the vitamin E + mineral salt selenix A-fed group, the vitamin E-fed group and the control group without additives.

[0048]

[Table 3] The vitamin E + mineral selenix A-fed group had a BMSNo. There were significant differences in meat gloss, firmness and texture, and the overall rating was also improved. In addition, the vitamin E + mineral salt selenix A feeding group has a BCS No. And significant differences in meat tightness, rating, BMS No. The gloss, texture, and texture were also higher than the average values of the vitamin E fed group. From these results, it can be said that by supplying vitamin E + mineral salt selenix A at the end of fattening, the tightening and tightening of carcasses was significantly improved, and thereby the rating that determines the commercial value of carcasses could be improved.

5. Conclusion The vitamin E + mineral selenix A-fed group significantly increased the amount of vitamin E accumulated compared to the non-added control group (about 2.2).
About twice). The vitamin E + mineral selenix A-fed group significantly reduced the TBA value compared to the non-added control group (TBA value 0.
About 5 mg / kg). The vitamin E + mineral selenix A-fed group delayed the blackening of red on the meat surface and prolonged the apparent freshness for about 2 days as compared with the non-added control group. The vitamin E + mineral selenix A fed group significantly improved the carcass rating compared to the non-added control group.

Survey 3 Relationship between Feeding Solid Feed Containing Vitamin E and Selenium and Maintaining Freshness of Beef

1. Purpose of the study To confirm whether the supply of high units of vitamin E and selenium for a certain period of time can improve the freshness retention ability of beef and extend the period in which it can be displayed as a product. 2. Test materials Test cattle: Holstein steers Cattle breeding ground: Our clinical ranch Rearing method: Of the fattening cattle bred at this ranch, ten test cattle were divided into two groups, each of which was slaughtered on the same day and analyzed for analysis. Provided. Group I. 1 month solid feed group containing vitamin E + selenium II group. Non-added control group (1 month breeding group without feeding with solid feed containing vitamin E and selenium) Feed ration Based on the standard breeding method of our clinical ranch.

Feed content Ingredients and quantity of solid feed containing vitamin E and selenium 1 kg / yellow iron oxide 2,000 mg (1,257 mg as iron) Copper sulfate (dry) 400 mg (159 mg as copper) Cobalt sulfate (dry) 70 mg (26.5 mg as cobalt)-Zinc sulfate (dry) 1,500 mg (607 mg as zinc)-Manganese carbonate 1,100 mg (526 mg as manganese)-Calcium iodate F coat 100 mg (65 mg as iodine)-Sodium selenite 44mg (20mg as selenium) ・ 17g of vitamin E ・ 450g of tribasic calcium phosphate ・ 50g of molasses ・ Remaining salt amount
Assuming 50g, the selenium intake is 0.6-1mg /
The daily intake of vitamin E is 0.5-0.85 g / day.

Beef Processing Method The same processing as in Study 1 is performed.

3. Analysis method Specimen packaging Same as Survey 1. Specimen storage Same as Survey 1. Method for measuring vitamin E Same as in Study 1. Observation of color tone Same as Survey 1.

4. Results and Discussion Vitamin E Concentration The group that licked solid feed containing vitamin E and selenium was
As shown in Table 4, the amount of accumulated vitamin in muscle was significantly (about 2.5 times) increased as compared with the non-added group.

[0056]

[Table 4]

Observation of change over time in color tone In the non-added control group, blackening was observed on the meat surface from the fourth day, but in the solid feed group containing vitamin E and selenium, the onset of blackening was delayed by four days on the eighth day. Later observed. Therefore, it was considered that the display period as a product could be lengthened.

5. Conclusion Vitamin E accumulation was increased about 2.5 times by eating the solid feed containing vitamin E and selenium freely for one month. In the solid feed group containing vitamin E and selenium, the onset of black discoloration occurring on the meat surface was delayed after the start of display, and the apparent freshness could be extended for about 4 days. From the above survey, fattening cattle were fed high unit vitamin E while licking solid salt or solid feed with selenium freely, or 30- It has been found that fattening for 90 days can delay the blackening of red color on the surface of beef, improve the rating of carcasses and prolong freshness.

[0059]

EXAMPLES The present invention will be described below in detail with reference to examples, but the present invention is not limited to these examples.

Example 1 715 mg of iron sesquioxide in 1 kg, 377 of copper sulfate (dry)
mg, cobalt sulfate (dry) 6.6 mg, zinc sulfate (dry) 1,235 mg, manganese chloride 1,146 mg, potassium iodide 66.5 mg, sodium selenite 22
mg (10 mg as selenium) and 995.5 g of sodium chloride were mixed and solidified. The fattening of Japanese black cattle was licked so that the daily intake was 30 to 50 g, and 1 g of the mixed feed was added. The head was fed with 0.5 g of vitamin E for one day, and fattened for 60 days. The resulting beef is
The amount of accumulated vitamin E was increased about 2.4 times as compared with the control group to which no additive was added, the reddish blackening of the meat surface was delayed, and the apparent freshness was extended by about 3 days.

Example 2 2,000 mg of yellow iron oxide in 1 kg, copper sulfate (dry) 3
77 mg, cobalt sulfate (dry) 6.6 mg, zinc sulfate (dry) 1,235 mg, manganese chloride 1,146 m
g, potassium iodide 65.5 mg, sodium selenite 66 mg (30 mg as selenium), salt 994.2
g of the solid salt mixed and solidified into Holstein steers so that the daily intake is 30 to 50 g.
g was fed and fed for 90 days. In the beef obtained as a result, the amount of accumulated vitamin E was increased about 2.5 times as compared with the control group without the addition, and the TBA value was significantly suppressed (TBA
(Value of about 0.5 mg / kg) The carcass rating was significantly improved.

Example 3 0.27 kg of molasses in 1 kg, 0.3 kg of salt, 10 g of corn stapler, 30 g of denatured alcohol, 0.33 g of iron sulfate (dried), 0.23 g of manganese sulfate, 0.33 g of zinc sulfate, cobalt sulfate A solid feed prepared by mixing 0.15 g, 160 g of monobasic calcium phosphate, 80 g of zeolite, 60 g of tribasic calcium phosphate, 5 g of magnesium sulfate, 44 mg of sodium selenite (20 mg as selenium), and an appropriate amount of water was solidified into a fattening Japanese black cattle The animals were licked so that the daily intake was 30 to 50 g, and 0.8 g of vitamin E was added to the compound feed as one day for each animal, and the mixture was fattened for 90 days. The resulting beef had a vitamin E accumulation of about 2.5 compared to the non-added control group.
Doubling, delaying the reddish blackening of the beef surface, TBA
Value significantly lower (TBA value 0.45 mg / kg),
The apparent freshness was extended for about three days.

Example 4 715 mg of iron sesquioxide in 1 kg (500 m of iron
g), 377 mg of copper sulfate (dry) (150 m as copper)
g), cobalt sulfate (dry) 6.6 mg (2.5 mg as cobalt), zinc sulfate (dry) 1,235 mg (500 mg as zinc), manganese chloride 1,146 mg
(500 mg as manganese), potassium iodide
5 mg (50 mg as iodine), 22 mg sodium selenate (10 mg as selenium), sodium chloride 9
95.5 g of the solid salt mixed and solidified was fed to a Japanese black fattening cattle so that the daily intake would be 30 to 50 g, and vitamin E was added to the compound feed for one day.
1.2 g was fed and fed for 60 days. In the resulting beef, the amount of accumulated vitamin E was increased about 2.5 times as compared with the non-added control group, and the apparent freshness was extended for 3 days.

Example 5 715 mg of iron sesquioxide in 1 kg (500 m
g), 377 mg of copper sulfate (dry) (150 m as copper)
g), cobalt sulfate (dry) 6.6 mg (2.5 mg as cobalt), zinc sulfate (dry) 1,235 mg (500 mg as zinc), manganese chloride 1,146 mg
(500 mg as manganese), potassium iodide
5 mg (50 mg as iodine), magnesium oxide 6
0 g (36.2 g as magnesium), 66 mg (30 mg as selenium) sodium selenite, 17 g of vitamin E, and 918 g of salt are mixed and solidified by licking so that the daily intake is 30 to 50 g. A solid salt (a solid food) was used.

Example 6 The solid salt of Example 5 was applied to Holstein steers for 30 days a day.
As a result of feeding for 日間 50 g and fattening for 60 days, the amount of accumulated vitamin E was increased about 2.6 times compared to the non-added control group, the apparent freshness was extended for about 4 days, and the rating was improved.

[0066] Example 7 1 kg of vitamin A oil 300,000 units, vitamin D ₃ oil 60,000 units, acetomenaphtone 150mg, thiamine mononitrate 30
0 mg, iron sulfate (dry) 5.45 g (2 g as iron),
1.28 g of copper sulfate (dry) (509 mg as copper) 52.7 mg of cobalt sulfate (dry) (20 m as cobalt)
g), 2.47 g of zinc sulfate (dry) (1 g as zinc)
2.1 g of manganese carbonate (1 g as manganese), 34 g of magnesium oxide (20.5 g as magnesium),
100 g of tribasic calcium phosphate, 50 g of salt, 20 g of brewer's yeast, 22 mg of sodium selenite (10 mg as selenium), 40 g of vitamin E, 300 g of molasses, 200 g of calcium carbonate, and an appropriate amount of water are mixed, and the mixture is licked to give 1 g.
By solidifying so that the daily intake was 30 to 50 g, a solid feed (licking solid) was obtained.

Example 8 The solid feed of Example 7 was fed to Japanese black cattle breeding cattle so that the daily intake was 30 to 50 g and fattened for 45 days. Vitamin E accumulation increases by about 2.7 times, delaying the reddish blackening of the beef surface,
The apparent freshness was extended for about four days.

Example 9 300,000 Units of Vitamin A Oil / 60,000 Units of Vitamin D ₃ Oil / Kg, 150 mg of Acetomenaphthone, 30 Thiamine Nitrate / Kg
0 mg, iron sulfate (dry) 5.45 g, copper sulfate (dry)
1.28 g, cobalt sulfate (dry) 52.7 mg, zinc sulfate (dry) 2.47 g, manganese carbonate 2.1 g, magnesium oxide 34 g, calcium carbonate 200 g, tertiary calcium phosphate 100 g, beer yeast 20 g, seaweed powder 50 g , Vitamin E 40 g, selenium yeast 10 g (10 mg as selenium), molasses 300 g, and an appropriate amount of water are mixed and solidified by licking so that the daily intake is 30 to 50 g. ).

Example 10 The solid feed of Example 9 was fed to a Japanese black cattle fattening cattle so that the daily intake was 30 to 50 g, and the cattle were fattened for 45 days. Vitamin E accumulation increases about 2.4 times, delays the reddish blackening of the beef surface,
The apparent freshness was extended for about three days.

[0070]

According to the method for maintaining freshness of beef of the present invention, fattening cattle are fed free-feeding solid salt or solid feed containing selenium from 30 to 90 days prior to the shipping date, and contain high units of vitamin E. Beef by feeding a formula feed and fattening, or from 30 to 90 days prior to the shipping date, allowing fattening cattle to freely lick selenium and high-unit vitamin E-containing solid salt or solid feed and fatten the beef. Excellent for increasing the amount of vitamin E in the body, keeping the TBA value low, delaying the blackening of red on the meat surface, extending the appearance freshness for 2 to 4 days, and significantly improving the carcass rating The effect can be obtained.

In the solid food for maintaining beef freshness according to the present invention, selenium is added to solid salt or solid feed and high unit vitamin E is added. It is possible to easily feed selenium and vitamin E to fattening cattle. In addition, the beef freshness maintaining solid food can be easily fed to fattening cattle by adding minerals and the like.

[Brief description of the drawings]

FIG. 1 Non-supplemented control group (Group IV), 1 month vitamin E group (Group III), 1 month vitamin E + mineral salt selenix group (Group I), 3 month vitamin E + mineral salt selenix group (Group II) 3 is a graph showing the concentration of vitamin E in beef of each test group.

FIG. 2 is a graph showing the change over time in the TBA value of the group IV in FIG.

FIG. 3 is a graph showing the change over time in the TBA value of group III in FIG.

FIG. 4 is a graph showing the change over time of the TBA value of Group I in FIG.

FIG. 5 is a graph showing the change over time in the TBA value of group II in FIG.

FIG. 6 is a graph showing the change over time of the average value of the TBA value of each test group.

FIG. 7: Vitamin E concentration and T of each sample of Group I and Group II
It is a graph which shows the time-dependent change of BA value on the 5th day, and the time-dependent change of the TBA value of each test substance of group III and IV on the 6th day.

FIG. 8 shows a control group without additives and vitamin E + mineral selenix A
It is a graph which shows the amount of vitamin E accumulation in beef for each sample of a feeding group.

FIG. 9 is a graph showing the average value of both groups in FIG.

FIG. 10 is a graph showing the change over time in the TBA value for each sample in the control group without addition.

FIG. 11 is a graph showing the change over time in the TBA value for each sample in the vitamin E + mineral salt selenix A feeding group.

FIG. 12 is a graph showing the change over time in the average value of the TBA values of both groups of FIGS. 10 and 11;

[FIG. 13] Vitamin E concentration and TB on the 7th day of each sample of the vitamin E + mineral salt selenix A fed group and the non-added control group
It is a graph which shows the relationship with A value.

FIG. 14 is a graph showing the carcass rating results of the vitamin E + mineral salt selenix A-fed group, the vitamin E-fed group and the non-added control group.

FIG. 15 is a graph showing the carcass rating results of the vitamin E + mineral salt selenix A fed group, the vitamin E fed group, and the control group without additives.

Claims (5)

(57) [Claims] Claims 1. From 30 to 90 days prior to the shipping date, fattening cattle are fed a solid salt or solid feed containing selenium (containing 10 to 30 mg / kg as selenium) by free licking while feeding vitamin E daily. A method of feeding beef fed with a mixed feed containing 0.5 to 1.2 g of the beef, and maintaining the freshness of the beef. 2. From 30 to 90 days before the shipping date, fattening cattle are fed with solid salt or solid feed (1 kg) containing selenium and vitamin E.
10-30 mg as medium selenium, vitamin E17-40
g) (including g) for free-fat feeding and fattening. 3. The solid salt or the solid feed contains minerals such as iron, copper, cobalt, zinc, manganese and iodine, molasses, phosphorus, calcium and vitamins according to claim 1 and 2. Beef freshness preservation method. 4. A licking solid for maintaining freshness of beef, characterized in that 1 kg of solid salt or solid feed contains 10 to 30 mg of selenium and 17 to 40 g of vitamin E. 5. The beef according to claim 4, wherein the solid salt or the solid feed contains minerals such as iron, copper, cobalt, zinc, manganese and iodine, molasses, phosphorus, calcium and vitamins. Lick solids for keeping freshness.