| Air-dried meat is one of the national and regional characteristics meat products where common in northwest and Inner Mongolia regions that is popular among the public. Traditional air-dried meat production is given priority to family and workshops processing, this resulted in considerable different quality between the products, poor processing technology, production rate and product quality, which make it hard to adapt to the modern industrialized scale production, and restrict the development of air-dried meat industry.The paper showed that the tenderness and the taste of beef were improved and the hardness was reduced by tenderizing of compound protease. When the meat was fermented by microorganism, the flavor, texture and the rate of absorption efficiency of airing beef were improved apparently. Reasonable adjustment of the air-dried environment conditions would helpful for improving the overall quality of the finished products. The main conclusions are as follows:The injections of papain, neutral protease and trypsin could significantly improve the beef tenderness, used the shear force as the main index, by screening the effect of tenderization on beef, we finally chose the papain and trypsin as the two compounds of the tenderizer. With the help of One-way experiment analysis and response surface analysis, the optimum experimental parameters were acquired, when the treatment temperature was 4?, the compound enzyme addiction was 0.05% that the addiction ratio of papain and trypsin was 1:2.5, the practical sheer force was 44.95 N under 5 hour treatment. This result was close the predicted value 44.72 N, it also suggested that the prediction model we built was reliability. Under the optimized conditions, the tenderness of beef was improved at a lower temperature in short time, the airing product got a good quality of relatively soft, and the taste was improved greatly that compared with the control group.Used Lactobacillus plantarum, Pediococcus pentosaceus, and Staphylococcus xylosus as compound microbial fermentation to study the effects of the fermentation conditions on beef. The pH was used as the main index, and the optimum conditions were got by the analysis both of One-way experiment and optimal experiment. The adding quantity of fermentation was 0.07% which the adding ratio was 1:1:1, fermentation time was 60 hours, the temperature was 15?, glucose and salt were 0.8%,1.3%, respectively. The beef had the unique taste and flavor by fermentation, and after airing dry, the fishy smell of the products had been solved effectively, on the other hand, the lactic acid which produced by lactic acid bacteria could promote the degradation of proteins, that improved the meat quality eventually.Reasonable adjusted the wind speed and environment temperature can shorten the airing time and improve the soft taste of the products. During the drying period, the moisture content was reduced gradually and showed a significant change every day (P<0.05), but the TBARS value was increased in a small range reversely, pH value was rise from 5.38 to 5.58, and the total colony number showed difference obviously during the whole air-drying period. With the extension of airing time, the brightness of beef was reduced gradually, while the red value was increased at first and lowered later, and showed relatively slow compared with the control group.There were fourteen kinds of fatty acid and eighteen kinds of amino acid in both raw and airing beef; the total content of these two components of airing beef is higher than the former. The total content of fatty acid in airing meat was 81.50%, P/S ratio was 0.23, n-3/n-6 PUFAs ratio is 2.38, while the content of amino acid was 81.36g/100g dry matter, and EAA/NEAA was 67.0%, which could meet the need of nutrition. This result indicated that the nutritional value of beef can improve by tenderization and fermentation treatment. |
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