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Fresh yak meat tenderizing method

A technology for fresh yak and beef, applied in application, food preparation, food science, etc., can solve the problems of no application of electrical stimulation, achieve the effects of improving the production process, speeding up bleeding, and improving the color and flavor of meat

Inactive Publication Date: 2013-08-28
余群力 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, electrical stimulation has little application in beef cattle enterprises in China

Method used

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  • Fresh yak meat tenderizing method
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Examples

Experimental program
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Effect test

Embodiment 1

[0021] A method for tenderizing raw yak meat, the steps are as follows:

[0022] A. Rest and fasting before slaughter

[0023] Choose 18 6-year-old yaks under healthy and disease-free natural grazing conditions in Sunan, Gansu Province, fasting for 12 hours before slaughter, and no water for 2 hours. They are concentrated in the meat processing workshop of the beef and mutton slaughter plant, according to GB / T 19477 Cattle Slaughter Procedures for slaughter.

[0024] B. Assassination and bleeding

[0025] Cut off the blood vessels, trachea, and esophagus in the throat and neck, and drain blood for no less than 6 minutes.

[0026] C. Electrical stimulation

[0027] The electric stimulator is pre-installed in a convenient, ventilated and dry location in the yak slaughter workshop to ensure that the equipment will not be splashed by water or blood, and connect the ground wire.

[0028] The working condition of the electric stimulator is 380V, 60Hz, and the output voltage of the stimulat...

Embodiment 2

[0049] A method for tenderizing raw yak meat, the steps are as follows:

[0050] A. Rest and fasting before slaughter

[0051] Choose 18 3-year-old yaks under healthy and disease-free natural grazing conditions in Linxia, ​​Gansu Province, fasting for 12 hours before slaughter, and no water for 2 hours, concentrated in the meat processing workshop of the beef and mutton slaughter plant, according to the "GB / T 19477 Cattle Slaughter Operation Regulations" 》For slaughter.

[0052] B. Assassination and bleeding

[0053] Cut off the blood vessels, trachea, and esophagus in the throat and neck, and drain blood for no less than 6 minutes.

[0054] C. Electrical stimulation

[0055] The electric stimulator is pre-installed in a convenient, ventilated and dry location in the yak slaughter workshop to ensure that the equipment will not be splashed by water or blood, and connect the ground wire.

[0056] The working condition of the electric stimulator is 220V, 20Hz, and the output voltage of ...

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Abstract

A fresh yak meat tenderizing method mainly adopts the combination of electrical stimulation with cooling flushing to tenderize fresh yak meat. The method which adopts an electrical stimulation and cooling flushing combination technology changes the natural maturation process of the yak meat obtained after slaughtering, accelerates the change processes comprising glycolysis, acid generation, muscular rigidity, rigor resolution, maturation and the like, has the characteristics of safety, greenness, blood draining acceleration, yak meat shearing force reduction, meat color and flavor improvement, and realization of tender and succulent meat, is in favor of realizing the enterprise low-energy-consumption and yak meat quality improvement, increases the acceptability of consumers to the yak meat, and widens the edible ways of the yak meat in Western-style foods, barbecues, instant-boil foods, stir frying foods and prepared foods.

Description

Technical field [0001] The present invention relates to the technical field of meat processing, in particular, after the yak slaughter and bloodletting death, the yak muscle fiber structure is appropriately physically destroyed by the electric stimulation combined with the cooling and acid removal method, the tenderness is improved, the quality of the yak meat is improved, and the yak meat is shortened. Process technology at natural maturity time. Background technique [0002] Yaks are mainly distributed in the alpine and alpine regions of my country with the Qinghai-Tibet Plateau as the center. They have the characteristics of delicious meat, low fat, high protein, rich minerals, and active substances. They are pure natural green food favored by consumers. However, because the yak grazes all year round, it has a lot of exercise, has strong muscles, thick muscle fibers, and low fat. At the same time, general slaughter and processing companies do not cool the yak after slaughter t...

Claims

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Application Information

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IPC IPC(8): A23L1/31A23L13/00
Inventor 余群力韩玲孙志昶郭兆斌师希雄
Owner 余群力
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