卤汁犊牛肉加工技术研究

本文以中国西门塔尔牛与青海农区当地黄牛杂交F1代11月龄犊牛肉为原料,以感官评价为主要指标,采用正交试验研究食盐、白砂糖、酱油的添加量对牛肉表皮色泽、风味的影响,确定了卤汁犊牛肉的最佳加工工艺参数,试验结果表明,食盐、白砂糖、酱油的添加量分别为1.5％、2.0％、2.5％时,感官评价最佳.     

中国荷斯坦奶公犊不同胴体等级间产肉性能及肉质差异研究

本研究以400头中国荷斯坦奶公犊为试验动物,研究不同胴体等级间产肉性能及肉质差异。对不同胴体等级间产肉性能研究结果发现,除分割肉产率外,其它指标随着等级增加而增大;不同胴体等级间奶公犊的胴体重、分割肉重、优质部位肉重等指标存在显著差异(P<0.05);对不同胴体等级间肉质研究结果发现,不同体形等级间奶公犊肉质差异不显著(P>0.05);随脂肪等级的增加,犊牛肉的蛋白质含量、脂肪含量、感官品质升高,含水量、蒸煮损失、剪切力、色度值L*降低。不同脂肪等级的犊牛肉,除脂肪含量、多汁性存在显著差异外(P<0.05),其它肉质指标均无差异(P>0.05)。试验结果表明,胴体等级能够在一定程度上反映荷斯坦奶公犊的产肉性能,但是对犊牛肉肉质的预测性较低。     

奶牛公犊育肥趋势明显

我国奶公犊传统的处理方式是出生后直接卖给药厂抽提血清或直接宰杀卖肉,几十年来造成牛肉资源的巨大浪费。当前,部分地区奶公犊的用途逐渐向育肥方向转变,这意味着奶牛的归宿     

奶公犊资源利用及肉品质评价

利用奶公犊生产犊牛肉已成为国内外肉牛业发展的一大热点,本文综述了国内外奶公犊的资源利用情况,犊牛肉的分类及肉品质评价指标,以期为我国奶业犊资源的利用提供参考。     

从奶牛业中生产犊牛肉

从奶牛业中生产犊牛肉山西农业大学（太谷０３０８０１）冀一伦中国瑞典北京奶业培训产品开发中心冀娟北京农学院温链犊牛肉，是指奶牛业中将不作种用的公犊经过全乳或代乳品肥育的牛肉。这种肉幼嫩、多汁、芳香，为一种很昂贵的肉，可以说是高档牛肉中的高档牛肉。据报道...     

新生犊牛造血机能不足及其改善方法

1.前言 为了降低成本,提高牛肉品质,扩大牛肉资源,在牛肉生产中,日本正在推广应用受精卵移植生产双犊的新技术。 在受精卵移植技术中,通常以乳用牛或肉用牛为受卵牛生产肉用牛的犊牛。但是,由于双犊出生后存活率较低,所以畜产业主普遍期望能研究开发出提高双犊存活率的方法。为此,笔     

内蒙古地区风干牛肉的产品特性及工艺探讨

在保证了风干牛肉的传统风味与特性的前提下,通过工艺改进,控制风干室的温度和湿度,模拟草原上的风干过程,进行低温与高温2次炸制,采用真空包装与二次灭菌技术,大大缩短了生产周期,提高了生产效率,同时有效地降低了产品中有害及腐败微生物的数量,延长了风干牛肉的货架寿命,使该产品的经济效益明显增加。     

奶公牛犊屠宰试验及肉品质研究

[目的]为肉牛屠宰企业开发犊牛肉市场提供技术参数.[方法]选取育肥后2～6月龄奶公牛犊25头进行屠宰测定和牛肉品质指标测定以及营养成分分析.[结果]犊牛平均屠宰率为55.33％,净肉率39.9％,胴体出肉率73.28％;高档部位肉、后腿部位肉、小腿肉占胴体比率分别为19.08％、11.28％、5.31;犊牛肉水分含量:...     

高档牛肉和小白牛肉的生产技术（下）

二、小白牛肉的生产 小白牛肉是指生后3月龄左右(100天),完全用全乳、脱脂乳或代用乳饲喂的犊牛肉,因尚未喂青、粗饲料,肉呈白色,故称小白牛肉。日本把这种生产方式称为“肉用乳犊育成新法”。它绝大多数来自乳公犊,或是以肉用种公牛与乳用母牛杂交所生的后代,所以也可以说是一种乳肉牛。这是淘汰乳公犊有效利用的一个新途径。 小白牛肉的生产,在荷兰开始的较早,发展很快。其它如欧共体、德、美、加、澳、日等国也都生产。它已成为国际上旅游、贸易业的大宾馆、饭店、餐厅的“抢手货”,     

高档犊牛肉生产技术

犊牛肉是以公犊牛及淘汰的少量母犊牛为生产牛源,通过乳或液体饲料、犊牛料或配合饲料饲养或肥育,达到一定月龄或活重,经屠宰及先进技术加工的高档牛肉,在国内外市场长期保持高价。犊牛肉主要包括犊牛白肉、犊牛红肉和幼仔犊牛白肉三种。选择肥育犊牛应基于现实情况来考量,国外多利用荷斯坦乳牛的公犊牛,我国主要利用黄牛公犊、乳牛公犊和杂种牛。饲料和饲养管理是生产高档犊牛肉的核心。但在犊牛饲养过程中应给予必要的动物福利待遇。     

Dynamics of ammonia levels during long-term storage of canned meats

Ammonia content in relation with sensory changes was studied in four kinds of meat cans (Pork in Natural Juice, Beef with Bacon, Luncheon Meat, and Liver Paté), stored for 36 months under constant conditions (average temperature 21 degrees C. average relative humidity 73%). Four groups of final products were prepared from each kind of these cans; the final products differed from one another in the ammonia contents, depending on the freshness of the food. After sterilization and cooling, i.e. after the termination of the technological process of production, the produced meat cans were subjected to sensory evaluation and their ammonia contents were determined. These values were used as initial data for the start of long-term storage. In the course of long-term storage the selected parameters were measured in regular intervals. It was concluded from the experimental results that the content of ammonia slightly increased with the time of storage of the tested kinds of meat cans without any significant influence on their sensory characteristics that would affect their use for human consumption.     

Dynamics in ammonia levels in the process of producing canned meat for long-term storage

Ammonia contents were studied in correlation with sensory changes in raw materials (pork and beef) used for the production of meat cans, and in relation to sensory changes at the end of their production. The following three types of meat cans designed for long-term storage were tested: Pork in Natural Juice, Beef with Bacon, and Luncheon Meat. Raw materials used for the production of meat cans had the known sensory characteristics and known ammonia values. Four groups of final products were prepared from each kind of these meat cans; the materials used for this purpose differed in their freshness. To obtain these differences in freshness, the material had been stored under constant conditions (average temperature 12.5 degrees, relative humidity 78.0%) and processed step by step in four work shifts during two days in succession. Each kind of raw material was sampled before processing into the final product and the samples of canned meat were taken after the termination of the technological process of production. The samples were subjected to sensory evaluation and the quantitative content of ammonia was determined in all of them by a microdiffusion method. In all kinds of meat the contents of ammonia evidently increased with the time of storage whereas the values of sensory evaluation declined. As indicated by measurements during the technological process of production, sterilization increases the ammonia content. The value of ammonia content in the meat cans at the end of the technological process of production indicates how fresh is the raw material. In combination with other investigations, this value can be used for forecasting the changes in canned meat in the course of long-term storage.     

Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurter

ABSTRACT

1. The current consumer preference for healthier meat products is associated with less additives in manufacturing (so-called ‘clean-label’) or the addition of non-meat ingredients with functional properties, recognised as improving specific technological properties in meat products.

2. This study evaluated the effect of the addition of alpha-cyclodextrin and wheat fibre to low-fat chicken frankfurters containing 35% mechanically deboned chicken meat on the technological and sensorial properties during refrigerated storage.

3. The results showed that the addition of dietary fibres (alpha-cyclodextrin and wheat fibre) in low-fat chicken frankfurters improved emulsion stability, hardness, chewiness and reduced cohesiveness.

4. Alpha-cyclodextrin helped the retention of fat globules in the microstructure and affected colour in the sensorial evaluation.

5. The use of alpha-cyclodextrin, in combination with wheat fibre, as a new ingredient to substitute fat in emulsified meat products containing mechanically deboned chicken, improved emulsion stability and texture.

6. Alpha-cyclodextrin and wheat fibre were effective in contributing to fat reduction without affecting the sensory properties of the product.     

Effect of chilling, polyphosphate and bicarbonate on quality characteristics of broiler breast meat

1. An experiment was conducted to assess the effect of tetrasodium pyrophosphate and sodium bicarbonate on colour and sensory attributes of pre- and post-chilled breast meat. 2. Three groups of 6 halves of breasts (pre-chill) immediately after slaughter were treated with 3% tetrasodium pyrophosphate, 3% sodium bicarbonate in 2% NaCl or 2% NaCl alone (control); the remaining 6 halves (post-chill) were stored overnight at 4 degrees C and then treated similarly. Both the pre- and post-chill samples were held at 4 degrees C for 24 h and pH, water holding capacity, cooking loss, CIE colour values and sensory attributes were recorded. 3. Chilling had few effects on the meat characteristics measured in this study. 4. Treatment with phosphate and bicarbonate increased pH in both the pre- and post-chill groups. Treated breasts exhibited lower L* and higher a* value (more red) than controls. 5. A sensory evaluation study revealed improvements in colour and other sensory attributes of cooked broiler breast meat in all treated samples compared to the control. 6. The findings suggest that tetrasodium pyrophosphate and sodium bicarbonate, when injected post mortem, will have beneficial effects on several physico-chemical (pH, colour, WHC %, cooking loss) and sensory attributes of broiler meat. However, phosphate had a smaller effect than bicarbonate.     

Texture and acceptability of goat meat frankfurters processed with 3 different sources of fat

The objective of this research was to evaluate the texture and consumer acceptability of goat meat frankfurter formulations with no added fat (NAF), beef fat (BF), or canola oil (CO). Consumer sensory evaluation, fat, and moisture and texture profile analyses were performed on goat meat frankfurters produced with the fat sources BF, CO, and NAF. For sensory evaluations, NAF was less tender (P = 0.007; 4.90 vs. 4.11 and 4.35 for BF and CO, respectively) and the flavor was liked less (P = 0.004; 4.59 vs. 3.83 and 4.30 for BF and CO, respectively); BF was scored as the juiciest (P = 0.003; 3.86 vs. 4.49 and 4.58 for CO and NAF, respectively); and CO had the least amount of flavor (P = 0.029; 3.65 vs. 3.12 and 3.10 for BF and NAF, respectively). Moisture was least (P < 0.001) in CO (46.59%), followed by BF (48.57%) and NAF (55.80%). The amount of fat was not different (P = 0.761) in BF (24.36%) or CO (24.43%) but was less (P < 0.001) in NAF (9.06%), as expected. The NAF had the most protein (P < 0.001; 34.14%), followed by CO (27.98%) and BF (26.07%). For texture profile analyses, NAF had the least hardness value (P = 0.008; 3.92 vs. 4.48 and 4.40 for BF and CO, respectively) and least chewiness value (P = 0.026; 2.89 vs. 3.39 and 3.29 for BF and CO, respectively). Beef fat and CO were not different for hardness (P = 0.596) or chewiness (P = 0.530). No differences were observed in springiness (P = 0.954) or resilience (P = 0.561). The sensory panelists tended to prefer BF for overall acceptability. Results from these data revealed that value-added goat meat products received acceptable sensory scores; therefore, continued research and development will greatly expand the knowledge of goat meat and increase the acceptance of value-added products.     

感官评价原理与实践在肉质评价中的应用

本文论述了感官评价原理与技术基本内容,以及在肉质感官评价中的应用。着重论述了肉质评价员的选拔与培训、肉质评价专门实验室的建设原则、肉质评价程序的设计原则、肉质感官评价结果的分析。最后简单分析了我国肉质感官评价的现状。     

Evaluation of changes in the taste of cooked meat products during curing using an artificial taste sensor

The purpose of this study was to assess an evaluation method using an artificial taste sensor, in comparison with chemical analysis and sensory evaluation of the taste of meat during curing. Samples of Canadian pork were treated with salt, nitrite and phosphate. Curing time ranged from 0 to 168 h. In the sensory evaluation, there were no significant differences in the all characteristic items at 72‐h cured sample compared to the 0‐h sample. Some of the characteristic items for the 168‐h sample (umami, overall taste, richness and overall palatability) showed significant difference (P < 0.05) compared to the 0‐h sample. Taste sensor analysis indicated that the sensor outputs of bitterness and saltiness were significantly correlated with curing time (R = 0.98 and 0.97, respectively), and total free amino acids (R = 0.91 and 0.96, respectively). The sensor output of bitterness was significantly correlated (R = 0.96) with the sum of amino acids corresponding to bitter taste. The increase in the chemical components contributing to bitterness and/or saltiness was indicated as the cause of the characteristic taste. Taste sensor analysis may be applicable as a qualitative method for evaluating taste characteristics generated during the curing of manufactured cooked meat products.     

Regulation of taste-active components of meat by dietary branched-chain amino acids; effects of branched-chain amino acid antagonism

1. The effects of dietary branched-chain amino acids (BCAAs) including leucine (Leu), isoleucine (Ile) and valine (Val) on taste-active components, especially free glutamate (Glu), in meat were investigated. 2. Broiler chickens (28 d old) were given varied dietary BCAA levels for 10 d before marketing. Dietary BCAA content ratios were either 100:100:100 (Low Leu group), 150:100:100 (Control group) or 150:150:150 (High Ile + Val group) for Leu:Ile:Val (% of each BCAA requirement according to NRC, 1994). Taste-related components of meat (free amino acids and ATP metabolites) and sensory scores of meat soup were estimated. 3. Free Glu content, the main taste-active component of meat, was significantly increased by dietary BCAA. Compared to the Control group, free Glu content increased by 30% in the High Ile + Val group. However, the inosine monophosphate (IMP) content in meat did not change among groups. 4. Sensory evaluation of meat soups showed that Control and High Ile + Val groups had different meat flavours. The sensory score of overall taste intensity was significantly higher in the High Ile + Val group. 5. These results suggest that dietary BCAA concentrations regulate free Glu in meat. Increasing dietary Ile + Val induces an increase in free Glu content of meat, improves meat taste and is more effective for increasing free Glu content in meat than decreasing dietary Leu level.     

Are one early muscle pH and one early temperature measurement sufficient to detect PSE breast meat in turkeys?

1. Within a large flock of turkey toms (2000 BUT9 conventionally reared and slaughtered), early muscle pH measurements were randomly done to distinguish two groups of birds presenting low (fast glycolysing, GR) or normal (normal glycolysing, GN) values. 2. Subsequently, ultimate pH values and meat quality parameters were also recorded. Meat quality parameters from GR or GN samples differ more or less indicating more or less severe PSE conditions. Proteins extracted from the samples at 20 min post mortem were similar while they differed greatly at 24 h post mortem. Moreover, among the GR birds, a subgroup of animals (called AB) presented SDS-PAGE profiles largely different from other GR or GN birds. 3. All the subsequent analysis developed on meat quality parameters as well as for protein extractabilities also differed between AB and other animals indicating that they must be considered differently in term of PSE syndrome development. 4. Western blots against Myosin Heavy Chain and actin at 24 h post mortem indicate that myofibrillar protein alterations are different in AB and GR or GN samples. 5. At 20 min post mortem, glycogen content was lowest in AB samples while the glycolytic potential was similar in all samples at the time of death. Measurements of PFK enzyme specific activity did not indicate a different regulation of post mortem glycolysis in AB samples. 6. Our results suggest that a unique pH measurement at 20 min post is insufficient to detect animals more prone to developing a severe PSE syndrome in turkeys. In consequence, it is suggested that a more precise evaluation of the kinetics of pH and temperature decrease has to be conducted to understand the aetiology of meat quality parameter alterations in poultry.