The Effects of Hot Boning and Injection Processing for Improving Eating Quality and Increasing the Demand of Cull Cow Beef

热剔骨注射加工对改善淘汰牛肉的食用品质和增加需求的作用

• 批准号: 326257-2005
• 负责人: Mandell, Ira
• 金额: $ 3.3万
• 依托单位: University of Guelph
• 依托单位国家: 加拿大
• 项目类别: Collaborative Research and Development Grants
• 财政年份: 2006
• 资助国家: 加拿大
• 起止时间: 2006-01-01 至 2007-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=325212
• 关键词: Effects; Hot; Boning; Injection; Processing

The development of BSE in Canada devastated returns to producers for cull cows with the loss of the U.S. market.  Increased utilization of cull cow beef in domestic markets is needed to improve returns.  Problems with quality and consistency must be overcome through postmortem processing.  Injection processing of meat with phosphate compounds is now commonplace to improve palatability (tenderness, juiciness, flavor) for consumers and profitability for the meat industry.  Outside of the U.S. and Canada, hot boning of beef carcasses is used prior to fabrication of carcasses into cuts.  Research has shown that specific food grade chemicals can be used on hot boned muscles to enhance product quality in red branded beef. The objective of this study is to examine hot boning and injection processing on improving the quality of cull cow beef.  The conventional method of chilling beef carcasses prior to carcass fabrication is compared to the process of hot boning.  In addition, injection processing with various food grade chemicals is investigated to examine the potential additive effect of hot boning and injection processing. The project examines processing effects on muscle biochemistry, product appearance, meat quality attributes, eating quality attributes, product shelf life, and food safety.  Muscle biochemistry is examined to determine the modes of actions for improving product quality.  The examination of potential treatment effects on visual appearance of the product is important to determine if products can be marketed in the fresh meat case or as cooked beef.  Laboratory and sensory evaluations of meat quality are needed to determine the effectiveness of processing techniques.  The final investigations will determine if the processing techniques can compromise food safety from the proliferation of undesirable microorganisms.   Muscles from the round, loin, and chuck will be used to determine the effectiveness of these postmortem processing techniques to enhance product quality.  If effective, adoption of these techniques will increase demand for cull cow beef and returns to producers from the marketing of cull cows.

加拿大BSE的发展破坏了库尔奶牛的生产者，而美国市场损失。需要增加在国内市场中胃牛牛肉的利用来提高回报。质量和一致性问题必须通过死后处理来克服。现在，用磷酸盐化合物对肉类的注射加工现在很普遍，可以改善消费者的适口性（柔和，多汁，风味），并熟练为肉类工业而言。在美国和加拿大以外，在将尸体制造成切割之前，使用了牛肉尸体的热肿块。研究表明，特定的食物级化学物质可以在热骨肌肉上使用，以增强红色品牌牛肉的产品质量。这项研究的目的是检查改善玉米牛牛肉质量的热骨和注射加工。将尸体制造前冷却牛肉尸体冷却的常规方法与热骨的过程进行了比较。此外，研究了使用各种食品级化学品的注射加工，以检查热骨和注射加工的潜在添加剂。该项目考试对肌肉生物化学，产品外观，肉质质量，饮食质量属性，产品保质期和食品安全的处理效果。检查了肌肉生物化学以确定改善产品质量的动作模式。对产品视觉外观的潜在治疗效果的检查对于确定产品是否可以在新鲜的肉饼或煮熟的牛肉中销售很重要。需要对肉质的实验室和感觉评估来确定加工技术的有效性。最终研究将确定加工技术是否会因不太纯净的微生物的扩散而损害食品安全。圆形，腰部和Chuck的肌肉将用于确定这些验尸加工技术的有效性以提高产品质量。如果有效，采用这些技术将增加对牛奶牛肉的需求，并从cull牛的营销中返回生产者。