Study On Technology Of Restructered Beef

Currently,there is a lot of lean meat and fat in the process of slaughtering in the meat slaughtering companies,which is low in price and excellent in quality without being used completely.Meanwhile,the demand of meat with much fat or marble pattern of meat is more and more extensive.If we can make full use of the lean meat and fat and produce some products with good qulity or marble pattern of meat,we can get a great economic value.Restructured meat re-combines with boneless meat,comminuted meat or processed scrap generated in the process,by adding salt,edible compound phosphate,carrageenan and other additives to the meat particles or flesh lump to produce new products,which improves its functionality and value of products.The research mainly includes four aspects:(1)selecting the substrate of recombinant agent;(2)the effect of the dosage of recombinant agent on characteristics of restructured beef;(3)the optimization of restructured beef processing technology;(4)study on characteristics of restructured beef products.The specific contents and results are as what following:1 According to the effect on the characteristics of recombinant caused by transglutaminase reacting with different substrates,we have research on the different effects caused by the different substrates:plant protein,animal protein,hydrocolloids,batter and the amino acid.The results showed that animal protein and plant protein as the recombinant agent substrate are better,which casein is more prominent.Although the hydrophilic colloid owns viscosity itself,it has played a negative role in the transglutaminase reaction.Batter and amino acids acting as substrate of transglutaminase reaction is not significant.2 Transglutaminase,salt,phosphate,and non-meat proteins add to meat products,all will promote the feature of re-produce meat.By adding casein,soy protein,batter as substrate,studying the restructured features of regular pattern of transglutaminase,salt,phosphate.The part get the result from the single factor and orthogonal experiment,the best ratio of recombinant agents and preparation conditions:transglutaminase:salt:phosphate:(casein or soy protein or batter)= 3g:3g:0.6g:(4g or 2g or 20g)3 According to the principle of meat processing,tensile strength,shear force,cooking loss as index.Study on the effect of processing to restructured features.In the restructuring of meat processing,we can get a better-optimized processing:The recombinant agent mixed with 10ml water;the size of meat particle is(0.5-1)×(0.5-1)×(0.5-1)cm3;temperature is 4 degrees;the pressure applied 1000N/m2;the reaction time is 12h.After this process,we can get the restructured beef which has a better adhesion,smaller cooking loss,better shearing force.4 With the recombinant agent and recombinant technology of optimization,combining traditional chinese meat products methods,High quality of spiced beef and cephalomappa will complete.Yield of restructured spiced beef is high.The content of tenderness,springiness,chewiness had significant difference(P<0.05).The content of flavor,juicy,overall acceptance is high.Tissue sections of restructured cephalomappa had significant difference with commen cephalomappa,there is no phenomenon of scattered.Color,odor and tenderness had no significant difference with commen cephalomappa(P>0.05).