Methods Of Recombinant Beef And Effect

China is the world's first meat-producing countries,but also the total consumption of meat products than any other country.However,the total amount of meat products accounted for 4% of the total meat, while developed countries will account for 40% -70%,it shows that our meat processing side also has great potential. In the production and processing, the tick blood and minced meat can not be fully utilized,as a result of processing and quality's reason, However, if they are machininged by the recombine technology , the tick blood and minced meat will be fully utilized, and it restores or achieves the same or similar common meat functional properties, increases its use value and value of goods. The recombine technology has merit of low cost and high added value , at the same time, the efficiency of its use-value and processed are improved, we can achieve the standardization of products.The study make use of dogmeat that it was generated in the production process, amount of binder was added to meat ,and make it re-combination, adhesion, shaped accordance with the demand for finishing product specifications.It not only improve the utilization of meat, and it is easy to operate. More importantly ,it keep intact the form,and not loose in the heating and cooking.Therefore, the examination choose beef as the raw material, the emulsion binder, tender agent and security agent are added in the raw material , the effect of restructuring and the product quality are as standard, the examination determines the optimal formula.The main results are as follows:(1) Emulsion adhesive test showed: At 4℃, sodium caseinate: isolated soy protein and glycerin monostearate: TG enzyme = 2:4:1,under the conditions,we can obtained the optimum formulation that it was the level of emulsion binder about the restructuring of beef :add the composite emulsion adhesive dose of 1.2%, reaction time 4h, 8% added water, then restructure of meat is the best meat.(2) A beef in keeping water and fresh: fresh water formulation process optimal regression equation is: Y = 8.256-0.179x₁ +0.029 x₂-0.067x₃-0.039x₁x₂-0.009x₁x₃-0.151x₂x₃-0.102x₂² +0.284 x₂² +0.211 x₃² . The optimization gain the optimum formulation ratio that the restructuring of beef keeps water and fresh: 0.3% soy protein isolate, sodium citrate 0.4%, compound phosphate, 0.15% beef under these conditions re-absorption of up to 8.49%, compared with raw meat increased 21.29%, water absorption of the predictive value of 8.196%, 3.53% experimental error.(3) the beef tender results showed: composite phosphate 0.1%, 0.8% sodium bicarbonate under the conditions, tender shear force values reduces 10.88% than the shear force value of the company's the original formula, it shows that tenderization agent of different composition have a great impact for the tender effect.(4) The optimum formulation's experiment to the restructuring of beef showed:it determine the single factor formula in the appropriate range to restructuring of beef: 0.6-1.2% emulsion binder; insurance agent 0.6-0.8%; tender agent 0.2-0.6%; In the single-factor test basis, the use of regression design theory and method, data processing system through the DPS to determine the restructuring effect of primary and secondary order: tender agent >the emulsion adhesive agent >insurance agent, it determined the optimal formula : the emulsion binder content 1.2%, 0.4% of preserving agent and tender agent 0.6%, this time is the best result.