Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for quickly maturing beef

A mature beef technology, applied in the field of slaughter, can solve problems such as unsatisfactory, accelerated beef maturation, and hidden dangers to the personal safety of operators, and achieve the effects of short stimulation time, increased enterprise benefits, and reduced slaughter time

Inactive Publication Date: 2012-05-02
SHANDONG AGRICULTURAL UNIVERSITY
View PDF8 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the electrical stimulation effect of most enterprises is not ideal. Unreasonable stimulation parameters can not only accelerate the maturation of beef and improve the tenderness of beef, but also bring harm to the quality of beef. Excessive stimulation voltage is harmful to the personal safety belt of operators. to safety hazard

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Within 5 minutes after the cattle were slaughtered, the electric stimulation equipment was used to stimulate the carcass with a voltage of 42V, a current of 0.7A, and a frequency of 50Hz. The stimulation time was 40S. Another electrode is connected to the neck of the cow, forming a closed circuit that passes current through the entire carcass).

[0014] Experimental results:

[0015] After the carcass is electrically stimulated (voltage 42V, current 0.7A, frequency 50Hz), the maturation time of 14 days can be shortened to 7 days, and the tenderness and tenderness consistency of beef are improved. After 7 days of maturation at 0-4°C, the tenderness of conventionally cooled and rapidly cooled beef with electrical stimulation increased by 38% and 42%, respectively, while the tenderness of conventionally cooled and rapidly cooled beef without electrical stimulation only increased by 21% and 24%.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a method for quickly maturing beef. Animal carcasses are electrically stimulated by 42-90 V voltage, 0.7 A current and 16-50 Hz frequency for 20-60 s within 5 min after the animals are killed. After the animal carcasses are electrically stimulated, the mature time can be shortened from 14 days to 7 days, the tenderness and the tenderness consistency of beef are increased, and the color of the beef is improved. 7 days after the beef is matured at 0-4 DEG C, the tenderness of ordinarily cooled beef and that of quickly cooled beef are respectively increased by 38% and 42% through electrical stimulation, and tenderness of ordinarily cooled beef and that of quickly cooled beef are only increased by 21% and 24% without electrical stimulation. The method provided by the invention can quicken the maturing speed of beef, high grade beef is provided for consumers, and enterprise benefits are increased.

Description

(1) Technical field [0001] The invention relates to a method for rapid maturation of beef, which belongs to the field of slaughtering. (2) Background technology [0002] At present, most of the products in my country's beef consumption market are low-end products with low tenderness and poor consistency, which cannot meet consumers' requirements for high-quality beef. Most enterprises now use a long-term and mature method to improve product tenderness, but this method takes a long time and consumes a lot of energy, which affects corporate profits and reduces corporate competitiveness. Some enterprises use rapid cooling to improve production efficiency, but this leads to poorer product tenderness and tenderness consistency, darker color, and affects product sales. Therefore, the technology to improve product quality after slaughter becomes the key. [0003] At present, the electrical stimulation voltage, current and frequency parameters used in enterprises are very wide. The...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A22C17/00
Inventor 罗欣毛衍伟张一敏梁荣蓉
Owner SHANDONG AGRICULTURAL UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com