Study On The Key Processing Technologies Of Restructured And Prepared Steak

Currently,with a wide range raising of beef cattle improvement and industrialization of new processing technologies,as related to slaughtering,meat production,processing and distribution,which have transformed the inefficient Chinese meat industry.A vast enterprise today that is manufacturing a huge variety of fresh and further processed items enjoyed by the average Chinese household.The Restructured and prepared steak not only meet the dietary needs of consumers,but also greatly shorten consumers’ meal preparation time,and therefore favored by consumers.Therefore,regarding the above problems,in this study optimized the steak process which combined Recombination technology of emulsified adhesives and Salt water injection.The objective of the research was to optimize the effect of tumbling time,Adhesive addition,fat addition,saline injection of steak in order to increase eating quality and yield,and improve the process standard of the restructured and prepared steak.The main results were as follows:Using single-factor experiment results.Study on the best condition of tumbling time,Adhesive addition,fat addition,saline injection of longissimus lumborum steak(LL steak).As the index,the value of thaw loss,yield,shear force value,and sensory evaluation were tested to obtain the best single factor of restructured and prepared steak: tumbling time of 60 min,fat volume of 20%,Adhesive addition of 1.1%,saline injection of 5%.CBased on single-factor experiment,a Orthogonal experiment of three factors and three levels was used to investigate the effects.The optimum condition of Restructured steak was: tumbling time 60 min(not including 30 min rest among work),fat volume of 20%,and Adhesive addition of 1.2%.