JP7042205B2 - Meat manufacturing method and meat analysis method - Google Patents

Description

The present invention relates to a method for producing meat and a method for analyzing meat.

Gourmands will increase in an environment where the standard of living of citizens is improved and abundant ingredients can be supplied. As with other foodstuffs, the average consumer's eyes on meat (commodities), such as livestock meat and fish meat, become fertile as the standard of living of citizens improves, so consumers' eyes on meat are very high. It can be said that it is strict. For companies that manufacture and sell meat, the market is required to constantly pursue the development and provision of products that satisfy consumers' tastes.

Until now, in the manufacture and sale of meat containing a relatively large amount of salt, the variation in the salt concentration within the meat of an individual has been empirically grasped and adjusted in no small measure. The index of salinity that can be contained in meat is related to the finished state of the processed or cooked meat, or various qualities including the taste of the meat.

The inventors of the present application have disclosed a technique for analyzing salt concentration in low-salt salted fish meat using a scanning electron microscope-energy dispersive X-ray analyzer (SEM-EDS) analysis method (non-patent). Document 1). Further, in the past, the analysis result of the dispersion process of salt accompanying the drying of salted fish meat by the SEM-EDS analysis method has been disclosed (Non-Patent Document 2). Further, a technique including a measurement step of measurement by SEM-EDS, which has been filed by some of the applicants of the present application and has been granted rights in Japan, is disclosed (Patent Document 1).

Japanese Patent No. 6360928

Sato, 5 others, "Research on salt concentration analysis technology in low-salt salted fish meat using SEM-EDS", Proceedings of the 63rd Annual Meeting of the Japan Society for Food Science and Technology, August 25, 2016, p93 Oizumi, 3 others, "Analysis of the dispersion process of salt accompanying the drying of salted fish meat by SEM-EDS", Proceedings of the 59th Annual Meeting of the Japan Society for Food Science and Technology, August 30, 2012, p115

However, the variation in salt concentration in meat represented by livestock meat and fish meat varies greatly depending on the difference in the method of supplying salt to meat and the method of storing meat. Therefore, for example, a meat to which salt is supplied by simply immersing the meat in a salt solution, a meat to which salt is supplied by injecting a saline solution into the meat using an injection needle, and a meat using an injection needle are used. In the case of meat to which salt is supplied by injecting a saline solution into the meat and then immersing the meat in a salt solution, not only the variation in salt concentration at the time of supply but also the salt concentration after supply The situation of time variation of variation is also completely different.

Therefore, unless a specific salt supply method is adopted and the salt concentration and the variation in salt concentration are analyzed including their time changes, the final product (meat) status can be grasped with high accuracy. Or it cannot be predicted. For example, when eating meat, if the salt concentration in the meat varies widely, the taste will be biased. In addition, if the meat is shipped from the manufacturer with a large variation in the salt concentration in the meat, the salt concentration in the meat tends to fluctuate with time even while it is displayed in a supermarket, for example. Or, the fluctuation becomes large.

Therefore, if we can find a scientific and quantitative method for producing and analyzing meat to reduce the variation in salt concentration throughout the meat, it will greatly contribute to the development of the meat handling industry. .. Therefore, for producers, logistics personnel, and consumers (consumers), it is particularly important to quantitatively know and / or suppress variations in salinity that may affect the quality of meat. Considering the recent situation where "food safety and security" is attracting attention, it can be said that it is an extremely important concern.

The present invention greatly contributes to the realization of a method for producing meat and a method for analyzing meat in order to reduce variations in salt concentration throughout the meat. A typical example of "salt content" in the present application is at least one selected from the group of sodium element (Na), chlorine element (Cl), and chloride consisting of the sodium element and the chlorine element. be. A typical example of the "salt concentration" in the present application is the concentration of the sodium element, the concentration of the chlorine element, and the concentration of the sodium element and / or the chloride concentration converted from the concentration of the chlorine element. At least one concentration selected from the group.

Based on previous studies and analysis, the present inventor has used a plurality of injection needles for salt solution rather than meat (typically edible meat) to which salt was supplied by simply immersing it in salt solution. The meat (typically, edible meat) to which salt is supplied by injecting the meat into the meat (hereinafter referred to as "injection method" for convenience) and then immersing it in a salt solution is better. It has been found that the variation in salt concentration can be easily reduced over the whole meat. Therefore, it is necessary to quantitatively grasp the so-called local salt concentration (including variation in the concentration) of a certain region (not limited to the injected region or the other region) in the meat and its temporal change. If possible, we thought that it would be possible to grasp the variation in salinity, which affects the quality of meat, with higher accuracy, and to predict the time until the variation in salinity was sufficiently reduced, and worked diligently on the research.

As a result, the present inventor can sufficiently grasp the variation in salt concentration by quantitatively grasping the time change of the measurement result by the fluorescent X-ray analysis method in a plurality of different regions in the meat after adopting the injection method. It has been found that reduced meat (typically edible meat) can be produced. The present invention was created based on the above-mentioned viewpoints.

One method for producing meat of the present invention for achieving the above-mentioned technical effects is an injection step of injecting a first solution containing a sodium element or a chlorine element into a part of the meat, and the first solution is injected. The dipping step of immersing the meat in a second solution containing a sodium element or a chlorine element, and the above-mentioned sodium element concentration, the above-mentioned chlorine element concentration, and the sodium in a plurality of different regions of the meat. At least one concentration selected from the group of elemental concentrations and / or chloride concentrations converted from the chlorine elemental concentrations, at least in the following steps (1) and (2), a fluorescent X-ray analyzer. Including, and a measurement step of measuring by.
(1) After the injection step and before the dipping step (2) After the meat is taken out from the dipping in the dipping step

According to this method for producing meat, the salt concentration in a plurality of different regions in the meat and the variation in the salt concentration can be quantitatively grasped including their temporal changes. Therefore, it is possible to know or predict the state in which the variation in the salt concentration in the meat is sufficiently reduced based on the time variation of the salt concentration in each region and the variation in the salt concentration. Therefore, the salt concentration can be predicted. It is possible to produce meat with sufficiently reduced variation in reliability or more stably. According to this method for producing meat, when eating meat, it is possible to reduce the bias in taste due to the variation in salt concentration in the meat, and at the same time, for example, the meat is displayed over time while being displayed in a supermarket. Fluctuations in salt concentration are unlikely to occur, or the fluctuations can be reduced.

Further, one method for analyzing meat of the present invention is an injection step of injecting a first solution containing a sodium element or a chlorine element into a part of the meat, and the meat into which the first solution is injected is subjected to the sodium element or The dipping step of immersing in a second solution containing elemental chlorine and the concentration of the above-mentioned sodium element, the above-mentioned chlorine element, and the concentration of the sodium element and / or the chlorine in a plurality of different regions of the meat. A measurement step of measuring at least one concentration selected from the group of chloride concentrations converted from the concentration of elements by a fluorescent X-ray analyzer at least in the following steps (1) and (2). include.
(1) After the injection step and before the dipping step (2) After the meat is taken out from the dipping in the dipping step

According to this meat analysis method, the salt concentration in a plurality of different regions in the meat and the variation in the salt concentration can be quantitatively grasped including their temporal changes. Therefore, it is possible to know or predict the state in which the variation in the salt concentration in the meat is sufficiently reduced based on the time variation of the salt concentration in each region and the variation in the salt concentration.

By the way, in the measurement process in each of the above-mentioned inventions, for example, the points measured in each of the above-mentioned steps (1) and (2) do not necessarily have to completely coincide with each other, so the expression "(measurement) point" is used. It is described as "area" instead. Further, when the meat measured in each of the above-mentioned steps (1) and (2) is different from each other, it is one aspect that can be adopted in each of the above-mentioned inventions.

According to the method for producing one meat of the present invention and the method for analyzing one meat of the present invention, the salt concentration in a plurality of different regions in the meat and the variation in the salt concentration are quantified including their temporal changes. Can be grasped. Therefore, it is possible to know or predict the state in which the variation in the salt concentration in the meat is sufficiently reduced based on the time variation of the salt concentration in each region and the variation in the salt concentration.

It is a manufacturing process diagram of the sample in the preliminary experiment of 1st Embodiment. It is a calibration curve of Cl intensity obtained by the preliminary experiment of 1st Embodiment. It is a processing process diagram which shows a part of the fish meat production method of 1st Embodiment, or a part of the fish meat analysis method. It is a schematic diagram ((a) skin side, (b) body side) which shows an example of the state in which a fish is opened in 1st Embodiment. It is a figure which shows each region in the fish meat in the measurement process of 1st Embodiment. It is a graph which shows the result of the taste sensory test in 1st Embodiment. Of the site A, which is based on a total of two measurement steps of the second embodiment, one after the injection step and before the dipping step and the other after the fish meat is taken out from the dipping in the dipping step. It is a graph which shows the time change of the salt concentration difference between the vicinity of the skin (region X) and the central portion (region Y) of the part C. It is a processing process diagram which shows a part of the manufacturing method of livestock meat of 3rd Embodiment. It is a figure which shows an example of the livestock meat (meat piece) of the 3rd Embodiment, and shows each region in the livestock meat (meat piece) in the measuring process of the said embodiment. It is a graph which shows the result of the taste sensory test in 3rd Embodiment. It is a processing process diagram which shows a part of the manufacturing method and analysis method of livestock meat of 3rd Embodiment. Cl strength (cps) of nine regions based on the measurement step of the third embodiment after the injection step and before the dipping step and the step after the livestock meat is taken out from the dipping in the dipping step. It is a graph which shows the time change of the variation of / mA). Concentrations of chlorine elements in nine regions based on the measurement steps of the third embodiment after the injection step and before the dipping step and after the livestock meat is taken out from the dipping in the dipping step. It is a graph which shows the time change of the variation of the chloride concentration (%) converted from.

As an embodiment of the present invention, a method for producing fish meat and a method for analyzing fish meat will be described in detail with reference to the accompanying drawings. Further, in the figure, the elements of the present embodiment are not necessarily described while maintaining each other's scale.

<First Embodiment>
The method for producing fish meat and the method for analyzing fish meat according to this embodiment will be described below.

[Preliminary experiment (acquisition of calibration curve)]
First, as a preliminary experiment, the inventors of the present application obtained a calibration curve for carrying out the method for producing fish meat and the method for analyzing fish meat according to the present embodiment.

Specifically, a sample for obtaining the calibration curve was prepared. FIG. 1 is a sample preparation process diagram in the preliminary experiment of the present embodiment.

First, after landing, a work of thawing a frozen fish body (for example, salmon, hereinafter also simply referred to as “fish”) with the head and internal organs removed is performed (step PS1). After that, the work of removing the fins (dorsal fin, etc.) of the fish is performed (step PS2). In step PS1 of the present embodiment, a fish frozen in a state where the head and internal organs are removed after landing is used, but the present embodiment is not limited to the fish in such a state. For example, a fish frozen without removing the head and internal organs, and a fish frozen with only the internal organs removed are also aspects of the present embodiment that can be adopted. In other words, with or without heads or internal organs in the fish, the fish that has been landed and then frozen by surrounding ice or other known cooling method can be the fish for preliminary experiments.

After that, the work of opening the fish (for example, the work of opening into three pieces) is performed (step PS3). After that, the internal organs and the like in the fish body are removed, and then the skin and bones are also removed (step PS4). Needless to say, you can open two fish instead of three. Further, it is another aspect that can be adopted that the internal organs and the like are removed in the above-mentioned step PS2.

In the present embodiment, the fish meat that has undergone the above-mentioned step PS4 is then prepared into a fish meat paste using a known pasting method (step PS5). After that, each of the salt waters prepared to have a plurality of different salt concentrations by dissolving salt in water is mixed with the fish paste. As a result, each sample, which is a fish paste containing salt water having a plurality of different salt concentrations, is prepared (step PS6). In the present embodiment, depending on the desired salt concentration, it is also possible to prepare a sample having the desired salt concentration by directly contacting the salt with the fish paste instead of the salt water.

Then, by going through a freezing step (step PS7) using a known freezing method, a sample for a preliminary experiment is prepared.

In the present embodiment, the strength of the sodium element (hereinafter, also referred to as “Na strength”) and the strength of the chlorine element (hereinafter, also referred to as “Cl strength”) of a plurality of samples having different salt concentrations produced by the above-mentioned steps. ) (In each case, the unit is "cps / mA") was measured by a fluorescent X-ray analysis method. The fluorescent X-ray analyzer of this embodiment is a model XGT-7200AHT1 manufactured by HORIBA, Ltd. Further, the salt concentration of the sample adopts the value obtained by using the potentiometric titration method. In this embodiment, a coulometric titration device manufactured by DKK-TOA CORPORATION (model SAT-210) was used.

FIG. 2 is a calibration curve based on the chlorine element obtained by the preliminary experiment of this embodiment. Note that FIG. 2 is a graph when the Cl intensity (cps / mA) is represented on the x-axis and the coulometric titrated salinity concentration (%) is represented on the y-axis. Further, in this preliminary experiment, the number of points shown on the graph of FIG. 2 is the number of samples.

When a calibration curve was created based on FIG. 2, the mathematical formula shown in the following equation (F1) was obtained.
(Number 1)
y = (2 x ^10-9 ) x ² + (2 x ^10-6 ) x + 0.0043 ... (F1)

As described above, a calibration curve can be obtained as an example.

Although the strength of the chlorine element (in other words, the “concentration of the chlorine element”) is typically adopted in the present embodiment, the acquisition target of the calibration curve in the present embodiment is not limited to the chlorine element. For example, the strength of the elemental sodium (in other words, the "concentration of the elemental sodium"), the strength of the elemental chlorine (in other words, the "concentration of the elemental chlorine"), or the strength of the elemental sodium and / or the strength of the elemental chlorine. By adopting at least one concentration selected from the group of chloride concentrations converted from the above as the acquisition target of the calibration line, the same effect as that of the present embodiment can be obtained.

For example, by measuring the intensity of sodium element (hereinafter, also referred to as “Na intensity”) (unit: cps / mA) of a plurality of samples having different salt concentrations by a fluorescent X-ray analysis method, the coulometric salinity concentration (%). ) And Na intensity (cps / mA). In this embodiment, the Cl intensity having a lower detection limit is adopted in the fluorescent X-ray analysis method.

[Fish production method and fish analysis method]
Next, in the method for producing fish meat and the method for analyzing fish meat according to the present embodiment, each processing step shown in FIG. 3 plays a part of all the steps in each method.

Specifically, as shown in FIG. 3, an operation of thawing a fish body that has been landed and frozen (for example, salmon, hereinafter also simply referred to as “fish”) is performed (step S1). After that, the work of removing the fins (dorsal fin, etc.) of the fish is performed (step S2). Similar to step PS1 and step PS2 already described, in step S1 and step S2, the fish body is frozen by the surrounding ice or other known cooling method after landing regardless of the presence or absence of the head or internal organs in the fish body. However, it can be the fish body of this embodiment.

After that, the work of opening the fish is performed. In the present embodiment, as shown in FIGS. 4A and 4B, as an example, a state in which two sheets are opened is formed (step S3). After that, the internal organs and the like in the fish body are removed, and then the work of adjusting the shape of the fish body is performed to form the fish meat with a skin (step S4).

In the present embodiment, the salt water having a concentration of about 8% by mass (as the concentration of the salt) formed by dissolving salt, more specifically, a chloride composed of sodium element and chlorine element in water (the present embodiment). The work of injecting the "first solution") in the form into the fish meat with skin from the body side (the side shown in FIG. 4 (b)) using a syringe capable of simultaneously ejecting and injecting from a plurality of needles. (Injection step) is performed (step S5). In this injection step, the injection operation using a syringe is performed a plurality of times so as to inject as evenly as possible to different places in the fish meat.

After the injection step has been performed, the salinity of a plurality of different regions of the fish meat (first salt concentration (also referred to as "first concentration")) is determined by fluorescent X-ray analysis, as in the preliminary experiment described above. The measuring step of measuring is performed (V1 in FIG. 3). Before this measurement step, it is preferable to freeze-dry the fish meat using a commercially available freeze-vacuum dryer.

Further, in the measurement step of the present embodiment, under atmospheric pressure, the sensor area (about 0.36π mm ² ), the measurement area of about 62 mm × about 62 mm (for calibration curve) and about 45 mm × about 45 mm (measurement other than the calibration curve). The measurement conditions were adopted: the measurement time was about 1000 seconds, and the voltage was about 30 kV. In the example of this measurement step, the number of integrations was three.

The regions adopted in the measurement step of the present embodiment are 9 pieces shown in FIG. 5 among the fillets obtained by cutting the broken line portion shown in R of FIG. 4 (in which R is drawn in a plurality of places in FIG. 4). Area of. Specifically, three regions (Z, Y, X from the body side) are measured from the body side to the skin side, which is the side where the injection is started in the injection step. In the present embodiment, "near the body" (region Z) refers to fish meat in a range of 1 cm or less from the end of the body, and "near the skin" (region X) refers to fish meat in a range of 1 cm or less from the skin. To say. Further, the central portion (region Y, typically, but not particularly limited, a depth region of more than 1 cm and less than 2 cm from the end of the body in FIG. 5) is located substantially in the middle between the region Z and the region X. It is an area.

Further, in the present embodiment, the salt concentration and the variation thereof between the site A injected by the injection needle and the sites B and C not injected are measured. More specifically, as shown in FIG. 5, the site C is the site A injected by the injection needle (more specifically, each site A when injected into one fish meat at different locations from each other). ) Is the furthest away. Further, the site B is a site located substantially in the middle between the site A and the site C.

In the present embodiment, in order to more accurately grasp the salt concentration of the fish meat and its variation, the formula of the calibration curve (particularly F1) obtained by the above-mentioned preliminary experiment and the fish meat of the present embodiment are actually measured. By comparing with the data calculated from the above values, the salinity of the region in the fish meat was derived.

Table 1 shows the salt concentration of fish meat and its variation obtained by the measurement step carried out in the step after the injection step of the present embodiment was carried out. In addition to Table 1, the salt concentration in any of Tables 2 and 3 described later is the above-mentioned preliminary experiment in which the Cl intensity obtained by measuring the measurement target area of the fish meat after each corresponding step is measured. It is a salinity calculated by applying it to the formula of the calibration curve obtained by.

As shown in Table 1, in the stage after the injection step was performed, it was confirmed that the salt concentration of the site A was high and the salt concentration tended to decrease as the distance from the site A increased.

It should be noted that the fish meat to be measured in the measurement step of the present embodiment does not need to be all the fish meat produced in the production lot to which the fish meat belongs. In other words, it is also possible to adopt that the measurement step of the present embodiment is performed on a part of the fish meat of the production lot. It should be noted that the fact that the measurement step of the present embodiment is performed only on such a part of fish meat is from the viewpoint of improving the production efficiency, from the viewpoint of realizing the reduction of the production cost, and / or the homogeneity of the produced fish meat. It is suitable from the viewpoint of enhancing the sex.

In this embodiment, after the injection step, the skinned fish meat is formed by dissolving salt, more specifically chloride consisting of sodium and chlorine elements, in water (as a concentration of salt) of about 8 mass. A dipping step (step S6) is performed in which the mixture is immersed in salt water having a concentration of% (“second solution” in the present embodiment). In the dipping step of the present embodiment, the dipping state is maintained for 10 hours or more. In the present embodiment, the first solution and the second solution are salt waters having the same concentration, but it is also possible to use salt waters having different concentrations (for example, salt water having a concentration of several mass% to 25% by mass). This is another aspect that can be adopted. Further, in the present embodiment, both the first solution and the second solution are salt waters, but the first solution and / or the second solution in which other substances that do not affect the human body are additionally dissolved is used. That is also another aspect that can be adopted.

After the dipping step has been performed, i.e., after the fish meat has been removed from the dipping in the dipping step, again by fluorescent X-ray analysis, the salinity of a plurality of different regions of the fish meat (second salinity). A measurement step of measuring the concentration (also referred to as “second concentration”) is performed (V2 in FIG. 3).

Table 2 shows the salt concentration of fish meat obtained by the measurement step carried out in the step after the soaking step of the present embodiment and its variation.

As shown in Table 2, the salinity of the region Z is increasing regardless of the site. On the other hand, in the regions X and Y, it was confirmed that the variation in salinity was reduced and the uniformity was improved as compared with the stage after the injection step was performed. The increase in the salt concentration in the region Z is considered to be a phenomenon mainly caused by the region Z being closest to the second solution in the dipping step.

In the present embodiment, after the dipping step, a storage step (step S7) of storing the fish meat in a freezer (which has a refrigerating function; the same applies hereinafter) is performed for a predetermined time. Further, after that, after undergoing a fish meat freezing step (step S8), the fish meat of the present embodiment is produced. In the present embodiment, in order to grasp the salt concentration of the fish meat after the storage step and its variation, the same measurement step as described above was performed even after the storage step (V3 in FIG. 3). Table 3 below shows the results of the measurement step after the storage step of about 9 hours has been performed. In addition, Table 4 shows the results of the measurement step after the storage step of about 24 hours was performed.

As shown in Tables 3 and 4, it can be seen that the variation in salt concentration (maximum difference between sites A to C) in the vicinity of the body (region Z) is reduced as the storage time in the storage process becomes longer. In particular, it was confirmed that the value of each part of the salt concentration in the vicinity of the body (region Z) was remarkably reduced as the storage time in the storage step became longer.

Specifically, the maximum difference between the vicinity of the body (region Z) and other regions (region X or region Z) in the second salt concentration after the dipping step was performed was 12.35%. The maximum difference after the storage step shown in Table 3 was 5.59%, and the maximum difference after the storage step shown in Table 4 was 3.23%. Therefore, it is worth noting that the storage process has achieved a high degree of homogenization of fish meat with respect to salinity. In addition, as shown in Table 4, the variation in salinity (maximum between sites A to C) in any of the vicinity of the skin (region X), the vicinity of the body (region Z), and the central portion (region Y). It can be seen that the difference) is reduced to 1% or less.

Further, in the first salt concentration, the second salt concentration, and the salt concentration after the storage step, the maximum difference in the salt concentration of the sites A to C in each region (regions X, Y, Z) (for example, the first salt concentration). Focusing on the maximum difference between A and C in region X (1.45%)), one interesting finding can be obtained. Specifically, the change in the maximum difference in the vicinity of the skin (region X) at each measurement (V1 to V3 in FIG. 3) is larger than the change in the maximum difference in the other regions (region Y or region Z). It was confirmed that it was small.

From the viewpoint of finding an index of the variation in salt concentration of the fish meat as a whole by measuring a part of the fish meat, the body side without the skin is the injection condition in the injection step (for example, injection of an injection needle). Depending on the depth), it is considered to be unfavorable as an index for knowing the state in which the variation in salinity is suppressed. This is because, for example, it can be assumed that the salt concentration varies depending on the dipping step, so that the maximum difference may fluctuate greatly with time. Therefore, investigating the time change of the salt concentration in the vicinity of the skin (region X) can be an example of representing the variation in the salt concentration of the whole fish meat. Therefore, when fish as food is produced for the purpose of highly homogenizing the salinity, the salinity in the vicinity of the skin (region of X) is examined as one of the representative values, and the salinity is concentrated over the whole fish. It is considered that it is possible to realize the production of fish meat with reduced variation in fish as food.

According to the method for producing fish meat and the method for analyzing fish meat of the present embodiment, it is possible to quantitatively grasp the salt concentration in a plurality of different regions in the fish meat and the variation in the salt concentration including their temporal changes. can. Therefore, it is possible to know or predict the state in which the variation in salinity in fish meat is sufficiently reduced based on the time variation of the salinity in each region and the variation in the salinity. It is possible to produce fish meat with sufficiently reduced variation in salinity.

In the present embodiment, as described above, there are a stage after the injection step and before the dipping step, a step after the fish meat is taken out from the dipping in the dipping step, and a step after the storage step. Although a total of three measurement steps are performed, the present embodiment is not limited to a mode in which only the three measurement steps are performed. For example, instead of the above-mentioned three measurement steps, one hour after the injection step and before the dipping step and after the dipping step (that is, after the fish meat is taken out from the dipping in the dipping step). It is also another aspect that the measurement step is performed once or a plurality of times at the stage where ~ 2 hours have passed and / or at the stage where 3 hours to 4 hours have passed after the dipping step. By performing the measurement step also in the above-mentioned stage, it is possible to quantitatively grasp the salinity in a plurality of different regions in the fish meat and the variation in the salinity, including their temporal changes, with higher accuracy. can.

[Taste sensory test]
The present inventors further perform a sensory test to confirm that the high degree of homogenization of fish meat with respect to the salt concentration that can be achieved by the storage process of the present embodiment is reflected in the taste when the fish meat is actually eaten. Was done.

Specifically, after (A) injection step is performed, (B) immersion step is performed, (C) storage step of about 9 hours is performed, and (D) about 24 hours. After the storage process, 8 panelists gave 4 points (feeling the most delicious) for each of the 4 types of fish (salmon) of approximately the same size and freshness (A) to (D). ) To 1 point (which I feel is not the most delicious) on a 4-point scale. As mentioned above, the larger the number, the more delicious the panelist felt. In addition, each panelist evaluated each of the four test categories so that the scores would always be different, in other words, the scores would not be the same.

FIG. 6 is a graph showing the results of the taste sensory test. A on the horizontal axis shows the evaluation points of the fish meat after the injection step, B shows the evaluation points of the fish meat after the immersion step, and C shows the evaluation points of the fish meat after the storage step of about 9 hours. The evaluation score of the fish meat of the above is shown, and D shows the evaluation score of the fish meat after the storage step of about 24 hours has been performed. Further, the average value of the evaluation points in each of the stages A to D is represented as a bar graph on the vertical axis.

As shown in FIG. 6, the evaluation points of C and D in which the storage process was carried out were as high as 3 points or more. Therefore, it was confirmed that the fish meat that had undergone the storage process, in which the variation in the salt concentration in the fish meat was reduced, became a delicious fish meat in terms of taste.

<Second embodiment>
In the fish meat production method and the fish meat analysis method of the present embodiment, instead of performing the measurement step (V3 in FIG. 3) after the storage step in the fish meat production method and the fish meat analysis method of the first embodiment. It is the same as the first embodiment except that the prediction step described later is performed. Therefore, the description overlapping with the first embodiment may be omitted.

First, as in the first embodiment, each step from step S1 to step S6 in FIG. 3, and after steps S5 and S6, a measurement step by the same fluorescent X-ray analysis method as in the first embodiment. Is done.

Here, the present inventor uses the method for producing fish as food and the method for analyzing fish as food according to the first embodiment, and in particular, the following two areas for fish as a result of finishing up to the measurement step after the dipping step (step S6). We focused on (J1) and (K1). This is because the region of (J1) below is the region where the salinity is the fastest in the injection step, and the region of (K1) below is the region where the salinity is most delayed in time. This is because it has the characteristic that it is a region to penetrate.
(J1) Near the skin of site A (region X)
(K1) Central portion (region Y) of site C

FIG. 7 is based on the above-mentioned two measurement steps in the present embodiment, one is after the injection step and before the dipping step, and the other is after the fish meat is taken out from the dipping in the dipping step. It is a graph which shows the time change of the salt concentration difference between (J1) and (K1). In the example of FIG. 7, the measurement step was performed immediately after the injection step. Further, the results when the measurement step is performed after the immersion step is performed for 22 hours immediately after the measurement step are shown. Further, the elapsed time after the injection step is shown on the horizontal axis. Further, the dotted line in the graph of FIG. 7 connects each plot showing the difference between the salt concentration value of (J1) and the salt concentration value of (K1) after the injection step and after the immersion step with a straight line. In this case, it is a line for indicating the intersection of the straight line and the horizontal axis (x axis).

As shown in FIG. 7, when each plot showing the difference between the salt concentration value of (J1) and the salt concentration value of (K1) after the injection step and after the immersion step is connected by a straight line. It can be seen that the intersection of the straight line and the horizontal axis (x-axis), that is, the point where the difference in salinity becomes 0 (zero) indicates about 35 hours. It can be seen that this value is equivalent to that of fish at the stage of the storage step in which it was confirmed that the variation in salinity was reduced by the measurement result by the fluorescent X-ray analysis method in the first embodiment. Further, as described in the first embodiment, since the time point of about 35 hours is located between C and D in the sensory test regarding taste, it is shown that fish meat that is also preferable in taste can be produced.

Therefore, in the present embodiment, after the measurement step after step S6, by calculating the point where the difference in salinity (%) becomes 0 (zero) based on FIG. 7, the variation in salinity is reduced. It shows that a prediction process that predicts the time point can be realized. As a result, according to the present embodiment, it is possible to predict the change in the variation in salt content (more specifically, the time for reducing the variation) after the fish meat is taken out from the immersion in the immersion step, and thus the salt content. Fish as food with sufficiently reduced concentration variation can be produced with higher accuracy.

<Modified example of the second embodiment>
By the way, in the second embodiment, each plot showing the difference between the value of the salt concentration of (J1) and the value of the salt concentration of (K1) after the injection step and after the immersion step is connected by a straight line. By calculating the intersection of the straight line and the horizontal axis (x-axis) (that is, when the difference in salinity becomes 0 (zero)), the variation in salinity in fish meat was sufficiently reduced. It explains that it is possible to predict the state, but even at points other than the point where the difference in salinity becomes 0 (zero) or in the numerical range, the time when the variation in salinity is reduced A prediction process for prediction can be realized.

Specifically, for example, each plot showing the difference between the value of the salt concentration of (J1) and the value of the salt concentration of (K1) after the injection step and after the immersion step shown in the graph shown in FIG. When the above is connected by a straight line, the difference in salinity is within a predetermined range (for example, 1% or less (more preferably 0.5% or less, still more preferably 0.1% or less)). By calculating the time zone within the range, a prediction process for predicting the time point at which the variation in salinity is reduced can be realized. As a result, even in this modification, it is possible to predict the time after the fish meat is taken out from the dipping in the dipping step, so that the fish meat with sufficiently reduced variation in salinity can be produced with higher accuracy. obtain.

<Modified examples of the first and second embodiments>
Further, in the first embodiment, the second embodiment, and the modified example of the second embodiment, salmon is adopted as an example of fish body and fish meat, but the example of fish body and fish meat is limited to salmon. Not done. In the first embodiment, for example, yellowtail, mackerel, horse mackerel, red fish, or cod, or other fish bodies and fish meat, which are edible fish meat, are adopted as production targets or analysis targets. It may exhibit at least a part of the effect of the first embodiment or the second embodiment.

Further, in the first embodiment, the second embodiment, and the modified examples of the second embodiment, the fish meat with skin is adopted, but the fish meat adopted in each of the above-described embodiments has the presence or absence of skin. It doesn't matter. In other words, even unskinned fish meat may have an effect equivalent to, or at least a part of, the effect of each of the above-described embodiments. For example, when thick fish meat is adopted, the fish as food inside can serve as a “wall” in place of the skin, even if the skin is not attached during the injection process. The same effect as the effect of can be produced. Further, even when fish meat that is not thick is adopted, the same effect as described above can be obtained by adjusting the depth at which the injection needle is inserted in the injection step.

<Third embodiment>
Next, a method for producing livestock meat and a method for analyzing livestock meat according to the present embodiment will be described.

In the method for producing livestock meat and the method for analyzing livestock meat according to the present embodiment, each processing step shown in FIG. 8 plays a part of all the steps in each method. Further, FIG. 9 is a diagram showing each region in the livestock meat (meat piece) of the present embodiment and the livestock meat (meat piece) in the measurement step of the present embodiment described later.

[Manufacturing method of livestock meat]
First, a piece of pork (loin meat), which is an example of frozen commercially available livestock meat, is thawed (step S1). In this embodiment, the livestock meat having a length of about 15 cm, a width of about 10 cm, and a thickness of about 15 cm was adopted. Further, FIG. 9 shows an example of the livestock meat in a plan view. Therefore, the thickness of the livestock meat perpendicular to the paper surface is not shown. In addition, even when the defrosting process (step S1) in the present embodiment is not performed, the same effect as that of the present embodiment can be achieved.

Then, in the livestock meat, salt water having a concentration of about 8% by mass (as the concentration of salt) formed by dissolving salt, more specifically, a chloride composed of sodium element and chlorine element in water (this implementation). The work (injection step) of injecting the "first solution") in the form into the livestock meat from the surface side (the side shown in FIG. 9) by using a syringe capable of simultaneously ejecting and injecting from a plurality of needles. Is performed (step S2). In this injection step, the injection operation using a syringe is performed a plurality of times so as to be injected as evenly as possible to different places in the livestock meat. Further, in the present embodiment, of the two regions separated by the alternate long and short dash line of KK in FIG. 9, the side into which the injection needle is inserted is the measurement target. On the other hand, the meat (meat piece) inside on the side different from the side where the injection needle is inserted can serve as a so-called "wall" instead of the skin of the first embodiment. The position of the alternate long and short dash line of KK can be appropriately changed depending on various conditions such as the quality of livestock meat, storage conditions, and / or the external environment (temperature, humidity, etc.).

After the infusion step, the livestock meat was formed by dissolving chloride, more specifically a chloride consisting of sodium and chlorine elements, in water (as the concentration of salt) in salt water at a concentration of about 8% by mass (the present). A dipping step (step S3) is performed, which is immersed in the "second solution") in the embodiment. In the dipping step of the present embodiment, the dipping state for 1 hour is maintained. In the present embodiment, the first solution and the second solution are salt waters having the same concentration, but it is also possible to use salt waters having different concentrations (for example, salt water having a concentration of several mass% to 25% by mass). This is another aspect that can be adopted. Further, in the present embodiment, both the first solution and the second solution are salt waters, but the first solution and / or the second solution in which other substances that do not affect the human body are additionally dissolved is used. That is also another aspect that can be adopted.

After the dipping step, a storage step (step S4) of storing the livestock meat in a freezer for a predetermined time is performed. After that, a meat freezing step (step S5) is performed.

[Taste sensory test]
The present inventors conducted a sensory test to confirm that the high degree of homogenization of livestock meat with respect to the salt concentration that can be achieved by the storage process of the present embodiment is reflected in the taste when the livestock meat is actually eaten. rice field.

Specifically, (E) after the injection step, (F) the dipping step, and (G) the storage step of about 22 hours after the dipping step. ~ (G) For each of the three types of livestock meat (pork) of approximately the same size and freshness, eight panelists ranged from 3 points (feeling the most delicious) to 1 point (feeling the least delicious). The score was evaluated on a three-point scale. As mentioned above, the larger the number, the more delicious the panelist felt. In addition, each panelist evaluated each of the three test categories so that the scores would always be different, in other words, the scores would not be the same.

FIG. 10 is a graph showing the results of the taste sensory test in this embodiment. E on the horizontal axis shows the evaluation points of the livestock meat after the injection step, F shows the evaluation points of the livestock meat after the dipping step, and G shows the evaluation points of the livestock meat after the storage step of about 22 hours. The evaluation points of the livestock meat are shown. Further, the average value of the evaluation points in each stage of E to G is represented as a bar graph on the vertical axis.

As shown in FIG. 10, the evaluation score of the livestock meat (G) in which the storage step was carried out was the highest, the evaluation score of the livestock meat (F) after the immersion step was carried out was the second highest, and the injection step was performed. After that, the evaluation score of the livestock meat (E) became the lowest value. Therefore, it was confirmed that the meat whose salt concentration variation was reduced by going through the storage process became a delicious meat in terms of taste.

<Manufacturing method and analysis method of livestock meat using fluorescent X-ray analysis method>
Next, the present inventors, based on the above-mentioned sensory test results, the sensory test results and the analysis results obtained in the manufacturing method and the analysis method including the measurement step of measuring by using the fluorescent X-ray analysis method. We investigated the correlation between.

FIG. 11 is a processing process diagram showing a part of the livestock meat production method and analysis method of the present embodiment. By performing each treatment of FIG. 11, the livestock meat of the present embodiment can be produced.

In the present embodiment, after the injection step is performed (V1 in FIG. 11), the immersion step is performed (V2 in FIG. 11), and the storage step is performed (V3 in FIG. 11). A measurement step similar to that of the first embodiment using the fluorescent X-ray analysis method was performed. Although not shown in the present embodiment, the livestock meat to be measured is freeze-treated before each of the measurement steps of V1, V2, and V3 is performed. This is intended to suppress the influence of the state change of the livestock meat over time in each measurement step as much as possible. Therefore, it does not mean that the measuring step does not work even if the freezing treatment is not performed.

More specifically, the Na intensity (cps / mA) and Cl intensity (cps / mA) of a plurality of samples having different salinities prepared by each step shown in FIG. 11 were measured by a fluorescent X-ray analysis method. ..

Further, in the measurement step of the present embodiment, as in the first embodiment, the sensor region (about 0.36π mm ² ), the measurement area of about 62 mm × about 62 mm (for the calibration curve) and about 45 mm under atmospheric pressure. The measurement conditions of × about 45 mm (for measurement other than the calibration curve), the measurement time of about 1000 seconds, and the voltage of about 30 kV were adopted. In the example of this measurement step, the number of integrations was three.

The regions adopted in the measurement step of the present embodiment are nine regions shown in FIG. Specifically, three regions (N, M, L from the surface side) are measured from the surface side to the inner side, which is the side where the injection is started in the injection step. In the present embodiment, "near the surface" (region N) refers to livestock meat in a range of 1 cm or less from the surface of the meat, and "inside the meat (dotted chain line KK side)" (region L) is one point. Meat in the range of 1 cm or less from the chain line KK. Further, the central portion (region M, a region having a depth of more than 1 cm and less than 10 cm from the surface edge of the meat in FIG. 9 as an example) is located substantially in the middle between the region N and the region L. It is an area.

Further, in the present embodiment, the salt concentration of the site P injected by the injection needle, the site Q not injected, and the site R thereof and their variations are measured. More specifically, as shown in FIG. 9, the site R is the site P injected by the injection needle (more specifically, each site P when injected into one livestock meat at different locations from each other). ) Is the furthest away. Further, the site Q is a site located substantially in the middle between the site P and the site R.

In the present embodiment, in the measurement step after the injection step (V1 in FIG. 11), the salt concentration of a plurality of different regions of the livestock meat (the first salt concentration (“ first salt concentration”) is performed by the fluorescent X-ray analysis method. A measurement step of measuring (also referred to as “1 concentration”)) is performed (V1 in FIG. 8). Before this measurement step, it is preferable to freeze-dry the livestock meat using a commercially available freeze-vacuum dryer. Table 5 below shows the results of the measurement step after the injection step was performed. In Table 5 and Tables 6 and 7 described later, the Cl strength (cps / mA) is represented in the upper row as the numerical value of each region to be measured shown in FIG. 9, and is converted from the chlorine element. Chloride concentration (salt concentration) is shown in parentheses at the bottom. The chloride concentration can be calculated based on the concentration of the sodium element and / or the concentration of the chlorine element by using the calibration curve for fish meat in the first embodiment.

As shown in Table 5, in the stage after the injection step was performed, it was confirmed that the salt concentration of the site P was high and the salt concentration tended to decrease as the distance from the site P increased, as in the first embodiment. rice field.

Further, in the measurement step after the dipping step (V2 in FIG. 11), after the livestock meat is taken out from the dipping in the dipping step, the livestock meat is again subjected to the fluorescent X-ray analysis method in the same manner as described above. A measuring step of measuring the salt concentration (second salt concentration (also referred to as “second concentration”)) of a plurality of different regions is performed (V2 in FIG. 8). Table 6 below shows the results of the measurement process corresponding to Table 5 after the 1-hour immersion process was performed.

As shown in Table 6, it was confirmed that the variation in salinity was reduced and the uniformity was greatly improved as compared with the stage after the injection step was performed regardless of the site. .. Very interestingly, it can be said that the improvement in salinity uniformity by this dipping process is superior to that of fish meat. Here, the mechanism that causes the difference between livestock meat and fish meat in terms of homogenization of salt concentration by the dipping process is not clear at this time, but the present inventors consider that the difference in meat quality between fish meat and livestock meat has an effect. ing. Specifically, in the case of fish meat, the muscle fibers are finer and more delicate than those of livestock meat, and having a fine tissue structure causes the above-mentioned difference in the uniformity of salt concentration due to the dipping process. It is thought that it is.

Further, in the present embodiment, in order to grasp the salt concentration of the livestock meat after the storage step and its variation, the same measurement step as described above was performed even after the storage step (V3 in FIG. 11). Table 7 below is the result of the measurement step corresponding to Table 5 after the storage step of about 22 hours has been performed.

As shown in Table 7, it was confirmed that the variation in salinity was further reduced and the uniformity was further improved as compared with the stage after the dipping step was performed regardless of the site. rice field.

Further, from the results shown in Tables 5 to 7, the variation in salinity (maximum difference between the sites P to R) is in the stage after the immersion step is performed rather than in the stage after the injection step is performed. It was confirmed that the size was smaller, and the stage after the storage step was smaller than the stage after the dipping step was performed.

Therefore, in the case of livestock meat as well as fish meat, the above-mentioned sensory test results have a correlation with the analysis results obtained by the manufacturing method and the analysis method including the measurement step of measuring by using the fluorescent X-ray analysis method. I was able to confirm.

As described above, the salt concentration in a plurality of different regions in the meat and the variation in the salt concentration are quantified including the time change by the method for producing the meat including the injection step, the immersion step, and the measurement step. It becomes possible to grasp the target. As a result, it becomes possible to produce livestock meat in which the variation in salt concentration is sufficiently reduced.

<Fourth Embodiment>
In the method for producing livestock meat and the method for analyzing livestock meat of the present embodiment, instead of performing the measurement step (V3 in FIG. 11) after the storage step in the method for producing livestock meat and the method for analyzing livestock meat according to the third embodiment. It is the same as the third embodiment except that the prediction step described later is performed. Therefore, the description overlapping with the first embodiment or the third embodiment may be omitted.

First, as in the third embodiment, the same as in the third embodiment after each step from step S1 to step S3 in FIG. 11 and after step S2 (injection step) and step S3 (immersion step). A measurement step by fluorescent X-ray analysis is performed. In the present embodiment, in each measurement step, the measurement step was performed for the nine regions shown in FIG. 9 (regions L, M, N in the three regions (P, Q, R)).

FIG. 12A shows the Cl strength of nine regions based on the measurement steps of the step after the injection step and before the dipping step and the step after the livestock meat is taken out from the dipping in the dipping step in the present embodiment. It is a graph which shows the time change of the variation of (cps / mA). Further, FIG. 12B shows nine regions based on the measurement steps of the present embodiment after the injection step and before the dipping step and after the livestock meat is taken out from the dipping in the dipping step. It is a graph which shows the time change of the variation of the chloride concentration (%) converted from the concentration of a chlorine element. The vertical axis in each figure is the average value of the measurement results of the above nine regions (“overall average” in the figure) and the deviation of the measurement results of the nine regions (“overall deviation” in the figure). ) And.

Here, in the example of FIG. 12A or FIG. 12B, the measurement step was immediately performed after the injection step. Further, the results when the measurement step is performed after the immersion step is performed for 1 hour immediately after the measurement step are shown. Further, the elapsed time after the injection step is shown on the horizontal axis. Further, the dotted line in the graph of FIG. 12A or FIG. 12B is a line for indicating the intersection of the straight line and the horizontal axis (x-axis) when the time change of the variation of the Cl intensity or the salinity value is connected by a straight line. (La1, La2).

As shown in FIG. 12A or FIG. 12B, the intersection of the straight line and the horizontal axis (x-axis) when the time change of the variation in the Cl intensity or salinity value is connected by a straight line, that is, the variation in Cl intensity or salinity. It can be seen that the point where becomes 0 (zero) is in the range of 1.83 hours (in the case of FIG. 12B) to 5.75 hours (in the case of FIG. 12A). It can be seen that this value is equivalent to that of livestock meat at the stage of the storage step in which it was confirmed that the variation in salt concentration was reduced by the measurement result by the fluorescent X-ray analysis method in the third embodiment.

By the way, the result shown by the intersection of La1 or La2 and the horizontal axis (x-axis) in FIG. 12A or FIG. 12B shows a very interesting result. This is because, in the third embodiment, the meat after the storage step of about 22 hours was the most preferable result in the sensory test regarding taste, but based on the result of FIG. 12A or FIG. 12B, the storage step. This is because it is suggested that even if the storage time in the above is about 2 hours (or less than 2 hours), it is possible to produce livestock meat in which the variation in salt concentration is sufficiently reduced. In other words, the result shown by the intersection of La1 or La2 and the horizontal axis (x-axis) in FIG. 12A or FIG. 12B realizes the prediction of the time required to produce livestock meat with sufficiently reduced variation in salinity. Can be.

For example, when an equation connecting the values based on the measurement results immediately after the injection step and immediately after the immersion step with a straight line was created based on FIG. 12B, the equation shown in the following equation (F2) was obtained.
(Equation 2) y = -0.1596x + 0.2926 ... (F2)

Further, in the example of FIG. 12A or FIG. 12B, as reference data, a value (more specifically, Cl strength or salinity) based on the measurement step (V3 in FIG. 11) after the storage step of about 22 hours has been performed. Values based on density variations and straight lines (Lb1, Lb2) parallel to the X-axis for those values are shown.

Here, as another viewpoint, considering that the livestock meat after the storage step of about 22 hours was performed in the third embodiment was the most preferable result in the sensory test regarding taste, the difference in Cl intensity or the salt concentration was found. Even if the value based on the variation does not become 0 (zero), it can be said that the livestock meat in which the variation in salinity is sufficiently reduced is realized. Therefore, it is based on the straight lines (Lb1, Lb2) parallel to the X axis and the variation in Cl intensity described above, which pass through the values obtained by the measurement step after the storage step of about 22 hours shown in the above reference data is performed. By deriving the time point indicated by the intersection with the straight line (La1, La2) connecting the time change of the value or the time change of the value based on the variation of the salt concentration, the meat with the variation of the salt concentration is sufficiently reduced. It can be said that it is possible to predict the shortest possible time required for this.

Therefore, when the reference data is adopted, it can be seen that the range is from 1.25 hours (in the case of FIG. 12B) to about 3.40 hours (in the case of FIG. 12A). It can be seen that this value is also the meat at the stage of the storage step in which it was confirmed that the variation in the salt concentration was reduced by the measurement result by the fluorescent X-ray analysis method in the third embodiment.

As described above, in the present embodiment, after the measurement step after step S3 (immersion step), for example, by calculating the following time points (T1) or (T2) based on FIG. 12A or FIG. 12B. , It is shown that a prediction process for predicting the time point at which the variation in salinity is reduced can be realized.
(T1) Time point indicated by the intersection of the straight line La1 or La2 and (x-axis) (T2) Time point indicated by the intersection of the straight line La1 or La2 and the straight lines Lb1 and Lb2

As a result, according to the present embodiment, it is possible to predict the time from the dipping in the dipping step until the variation in the salt concentration is reduced after the meat is taken out by the prediction step. Therefore, the salt concentration can be predicted. Livestock meat with sufficiently reduced variation can be produced with higher accuracy.

[Taste sensory test for confirmation]
The present inventors adopt the time required for producing livestock meat in which the variation in salt concentration is sufficiently reduced, which is predicted by the prediction step of the present embodiment (typically, about 1.25 hours). In that case, an additional sensory test on taste was performed. In the example of about 1.25 hours, the storage time after the dipping step is about 0.25 hours (about 15 minutes). In addition, the livestock meat (pork) after the storage step of about 22 hours, which was the most preferable result in the sensory test on taste, which was already described, was adopted as a comparative example.

Specifically, nine panelists talked about livestock meat (pork) that had been stored for about 15 minutes after the soaking step and livestock meat (pork) that had been stored for about 22 hours as a comparative example. The score was evaluated on a 5-point scale from 5 points (feeling the most delicious) to 1 point (feeling the least delicious). As mentioned above, the larger the number, the more delicious the panelist felt. In addition, each panelist evaluated each of the five test categories so that the scores would always be different, in other words, the scores would not be the same.

As a result, there was almost no difference between the livestock meat (pork) that had been stored for about 15 minutes after the dipping step and the livestock meat (pork) of the above-mentioned comparative example. Therefore, it was confirmed that even the livestock meat (pork) that had been stored for about 15 minutes had a reduced variation in salt concentration and was tasty in terms of taste. From this result, it is shown that the prediction step of the present embodiment can produce livestock meat with sufficiently reduced variation in salt concentration with higher accuracy.

<Modified example of the fourth embodiment>
By the way, in the fourth embodiment, the prediction step is performed using a value based on the variation in Cl intensity or salinity, but an example of the index adopted in the prediction step is Cl intensity or salinity. It is not limited to the case of using the value based on the variation. For example, even when a value based on the variation in Na intensity is used, an effect equivalent to or at least a part of the effect of the fourth embodiment can be exhibited.

<Variations of the Third and Fourth Embodiments>
Further, in the third embodiment, the fourth embodiment, and the modified example of the fourth embodiment, pork is adopted as an example of livestock meat, but the example of livestock meat is not limited to pork. In the third embodiment, for example, even when edible meat such as beef, chicken, horse meat, mutton, or goat meat, or other meat is adopted as a production target or an analysis target, the third embodiment. It may play at least part of the effect of the embodiment or the fourth embodiment.

<Variations of the First to Fourth Embodiments>
By the way, in each of the above-described embodiments, in order to produce fish meat or livestock meat in which the variation in salt concentration is sufficiently reduced, a measurement step of measuring after the injection step and after the immersion step by a fluorescent X-ray analyzer. However, it is also possible to adopt a method of producing fish or livestock meat in which the variation in salt concentration is sufficiently reduced, based on the fish or livestock meat in which only the injection step is performed without performing the dipping step. Is. More specifically, for fish or livestock meat that has undergone only the injection step without performing the immersion step, for example, at least twice, immediately after the injection step and after a predetermined time has elapsed from the injection step, first. A measurement step of measurement is performed by the fluorescent X-ray analyzer adopted in the fourth embodiment. Those skilled in the art who have read this specification can understand that by performing the measurement step at least twice, it is possible to produce fish or livestock meat in which the variation in salt concentration is sufficiently reduced.

The method for producing one meat and the method for analyzing one meat of the present invention are not limited to the food industry that seeks meat with reduced variation in salt concentration over the whole meat represented by livestock meat and fish meat, and are not limited to the measurement of salt concentration. From this point of view, it is extremely useful in agriculture including the fertilizer industry that uses fertilizers that partially contain meat, such as meat-and-bone meal.

Claims (4)

An injection step of injecting a first solution containing an element of sodium or an element of chlorine into a part of livestock meat,
A dipping step of immersing the livestock meat into which the first solution has been injected in a second solution containing an element of sodium or an element of chlorine.
The concentration of the sodium element, the concentration of the chlorine element, and the sodium in a plurality of different regions only from the surface side to the inner side of the freeze-dried meat into which the first solution was injected in the injection step. At least one concentration selected from the group of elemental concentrations and / or chloride concentrations converted from the chlorine element concentration, at least in the following steps (1) and (2), a fluorescent X-ray analyzer. And the measurement process to be measured by
(1) After the injection step and before the dipping step (2) After the livestock meat is taken out from the dipping in the dipping step
In the measurement step, the horizontal axis is the elapsed time after the injection step, and the vertical axis is the value obtained by dividing the deviation of the measurement results of the plurality of different regions by the average value of the measurement results of the plurality of different regions. The straight line when the obtained measurement result of (1) and the measurement result of (2) are connected by a straight line, and at least one of the above-mentioned one after the storage step of freezing or refrigerating and storing after the dipping step. Prediction step for predicting the time required to produce the livestock meat based on the intersection with the straight line parallel to the horizontal axis starting from the measurement result as a reference value measured by the fluorescent X-ray analyzer. And, including,
How to make livestock meat. The region includes a portion of the meat that has been injected with the first solution and a portion of the meat that has not been injected with the first solution.
The method for producing livestock meat according to claim 1. An injection step of injecting a first solution containing an element of sodium or an element of chlorine into a part of livestock meat,
A dipping step of immersing the livestock meat into which the first solution has been injected in a second solution containing an element of sodium or an element of chlorine.
The concentration of the sodium element, the concentration of the chlorine element, and the sodium in a plurality of different regions only from the surface side to the inner side of the freeze-dried meat into which the first solution was injected in the injection step. At least one concentration selected from the group of elemental concentrations and / or chloride concentrations converted from the chlorine element concentration, at least in the following steps (1) and (2), a fluorescent X-ray analyzer. And the measurement process to be measured by
(1) After the injection step and before the dipping step (2) After the livestock meat is taken out from the dipping in the dipping step
In the measurement step, the horizontal axis is the elapsed time after the injection step, and the vertical axis is the value obtained by dividing the deviation of the measurement results of the plurality of different regions by the average value of the measurement results of the plurality of different regions. The straight line when the obtained measurement result of (1) and the measurement result of (2) are connected by a straight line, and at least one of the above-mentioned one after the storage step of freezing or refrigerating and storing after the dipping step. Prediction step for predicting the time required to produce the livestock meat based on the intersection with the straight line parallel to the horizontal axis starting from the measurement result as a reference value measured by the fluorescent X-ray analyzer. ,including,
How to analyze livestock meat. The region includes a portion of the meat that has been injected with the first solution and a portion of the meat that has not been injected with the first solution.
The method for analyzing livestock meat according to claim 3.

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