RU2161305C2 - Meat nutritive value controlling method - Google Patents

Abstract

FIELD: food-processing industry. SUBSTANCE: method involves determining free activity of cathepsin D of muscular tissue directly after animal slaughter; sorting meat carcasses into quality grades by cathepsin activity level. EFFECT: reduced labor intensity and provision for obtaining precise results.

Description

 The invention relates to the meat industry, in particular to sorting meat carcasses by quality after slaughtering animals.

 A known method of controlling the nutritional value of meat / 1 /, involving the cutting of carcasses of animals, exposure to them with electric current of industrial frequency at the stage of bleeding and pH measurement at the stage of veterinary inspection and branding of carcasses with subsequent control of the nutritional value of meat. The disadvantage of this method is the insecurity of working with electric current and significant energy costs for electrical stimulation of animal carcasses.

 In the normal course of autolysis as a result of glycolytic processes, the pH of meat is from 6-7 units. (corresponding to the value shortly after the slaughter), decreases and in the range of 6.1-6.3 at 24 hours. / 2 /.

 Pale watery PSE meat has a pH value of 45-60 min after slaughter below 5.8-5.9, i.e. such a pH value that normal meat has with a slow decrease in this indicator to 46-72 hours after slaughter / 3 /. A sharp drop in pH in PSE meat leads to poor water binding, pale color, heat loss of such meat causes great losses. Meat with the properties of PSE is suitable for the production of smoked sausages and hams / 4, 5 /.

 The meat with the properties of DFD has a dark red color, has a high water-binding ability, but is subject to rapid microbial spoilage, and therefore it is suitable for the production of cooked sausages and ham.

 There is a method of determining the quality of meat by R and pH, where R is defined as the ratio of the intensity of absorption of nucleotides extracted from skeletal muscle meat using perchloric acid and determining the absorption intensity of a solution of ultraviolet radiation at wavelengths of 250 and 260 nm and determining the ratio of absorption intensity at the indicated wavelengths, and to detect exudative meat (PSE) and dry dark hard meat (DFD) it is necessary to measure pH / 6 /.

 The disadvantage of this method is the complexity, since the quality control of meat requires the determination of two indicators, respectively, of two devices - a spectrophotometer and a pH meter and two laboratory assistants.

 The aim of the invention is to reduce the complexity of sorting carcasses of meat by quality after slaughter of animals.

 This goal is achieved by the fact that immediately after bleeding the carcasses of animals a meat sample is taken (1-2 grams is enough) and the activity of tissue proteinase cathepsin D, an enzyme located in the lysosomes of muscle tissue, is determined. The activity of cathepsin D controls the nutritional value of meat.

 The essence of the invention lies in the fact that after bleeding the carcasses of animals, 1-2 grams of muscle tissue are taken, tissue fluid is extracted, and the free activity of cathepsin D is determined in it. Moreover, if the activity of cathepsin D is lower than 0.05 μM / h • g of protein, such meat belongs to NOR - with the traditional character of autolysis, with cathepsin D activity more than 0.075 μM / h • g protein, meat corresponds to the PSE quality group, and with cathepsin D activity 0.05-0.075 μM / h • protein is meat raw material with DFD properties.

 It is known that stress-sensitive animals, from which, as a rule, get meat with PSE and DFD properties / 5 /, there is an increased activity of tissue proteinases and, in particular, lysosomal proteinase - cathepsin D / 7 /.

 Example 1. After slaughter and bleeding of animals, 1-2 g of muscle tissue is cut off, crushed, homogenized in a buffer solution, centrifuged, and the free activity of cathepsin D / 8 / is determined in the supernatant.

 As can be seen from the table, in meat with a traditional character of autolysis (NOR meat), the free activity of cathepsin D is less than 0.05 μM / h • g of protein, in meat with DFD properties, it is in the range of 0.05-0.075 μM / h • g of protein and in meat with PSE properties - more than 0.075 μM / h • g of protein.

 The control about the meat belonging to one or another quality group - NOR, PSE, DFD was carried out according to the pH measured after 1 and 24 hours from the moment of slaughter of the animal, that is, at the end of the glycogenolysis process / 9 /.

 Thus, the invention allows in comparison with the prototype to reduce the complexity of sorting meat by quality after slaughter of animals.

Sources of information
1. RF patent N 2017151, MKI G 01 N 33/12, BI N 14, publ. 03/27/95.

 2. Sokolov. A.A. Physicochemical and biochemical fundamentals of meat and meat products technology. - M.: Food Industry, 1965, S. 148-149.

 3. Wirth F. The pH value when choosing meat and in the manufacture of meat products. Per. VTsP 78/32877 / A-88035 / from Fleischerei 1978, 29, N 4, 42, 44-47.

 4. Copyright certificate of the USSR N 1449904, cl. G 01 N 33/12, BI N 1, 1989.

 5. Tatulov Yu.V., Nemchinova I.P., Loseva N.A. Qualitative characteristics of raw materials of the meat industry in the USSR and abroad. AgroNIITEIimyasomolprom. Meat and refrigeration industry. The best scientific and industrial experience recommended for implementation. Issue 2, M., 1990, p. 22-26.

 6. Possibilities for determining pork quality indicators in a production environment. TSNIITEIimyasomolprom. Meat industry. Foreign experience. Express information. Vol. 13.M., 1985.

 7. Kudryashov L.S., Gorshkova L.V., Potipaeva N.N., Kushevskaya R.A. The effect of electrical stimulation on the activity of cathepsin D of porcine muscle tissue with a different nature of autolysis. University News. Food Technology, N 13, 1991, p. 71-72.

 8. Kudryashov L. S. Influence of temperature on the activity of cathepsins of porcine muscle tissue. University News. Food Technology, N 2, 1968.

 9. Tatulov Yu. V., Kuritsyn N.I., Nemchinova I.P., Mittelshtein T.M. Features of the quality of raw materials of the meat industry coming from livestock complexes. TSNIITEIimyasomolprom. In the main areas of development of science, technology and the economy of the industry. Meat industry. Overview information. M., 1984, p. fifteen.

Claims (1)

 A method of controlling the nutritional value of meat, which includes butchering carcasses of animals, sampling the test sample, followed by monitoring the nutritional value of meat by sorting carcasses of meat into meat with normal nutritional value, meat with PSE and DFD properties, characterized in that after bleeding the carcasses (at the cutting stage ) in muscle tissue, the free activity of tissue proteinase - cathepsin D is determined, while meat with normal nutritional value is considered with cathepsin D activity less than 0.05 μM / h • g protein, meat with DFD properties with activity atepsin D 0.05 - 0.075 μM / h • g of protein, and meat with PSE properties - with cathepsin D activity of more than 0.075 μM / h • g of protein.

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