There is a large demand for "fat cows" on the market, and tenderness is a very important indicator of "fat cows". If tenderness is not good, it cannot be called "fat cows." Here are some ways to tenderize beef. First, the low-temperature hanging automatic row acid maturation method This method is the calf body rear legs upside down, hung in a low-temperature library below 10 °C for automatic acid excretion, the natural completion of post-mortem meat rigidity, stalemate and maturation process. This method is currently the main method of high-grade beef production in China. However, there are also shortcomings such as long time for using cold storage, large energy consumption, easy oxidation, high dry energy consumption, easy contamination by psychrotrophic bacteria, high cost, and low efficiency. Second, mechanical tenderization method This method is the use of mechanical force to stretch the sarcomeres, and make the sarcolemma and other connective tissue by the impact of external forces and become loosely broken, and ultimately make the meat become soft. The commonly used method of operation is: mechanical tumbling method, this method is to use the mechanical method of tumbling the preserved meat pieces, so that the surface of the body forms mucus, thereby increasing the tenderness of the meat; reorganization and tenderization method, that is to say, tenderness is low The beef is chopped with a slicer and mixed with salt and phosphate to make the meat pieces stick together, thereby improving the tenderness. The process of mechanical tenderization combined with pickling can further improve the tenderness of the meat, increase the water holding capacity of the meat, and improve the quality of the beef. Third, the electric stimulation tenderization method This method is to slaughter cattle after bleeding, under a certain voltage and current, the carcass power, in order to improve the tenderness of the meat to prevent beef from shrinking due to cold. According to foreign data, the beef tenderness after electrical stimulation can be increased by 15%-16%. The application of electrical stimulation reduces the time required for carcass cooling and maturation, while saving the space occupied by carcass hanging cooling and maturation, and can bring significant economic benefits to the company. Fourth, the high pressure tenderizing method with high tenderizing effect has obvious tenderizing effect, uniform effect, not only meet the hygienic conditions (vacuum packaging before processing), but also can play a bactericidal effect, beef flavor has also been significantly improved. The procedure is to first vacuum pack the beef and then treat it under high pressure for 10 minutes. The use of high pressure tenderizing method can not only improve the tenderness of beef, but also extend the shelf life of beef. As the high-pressure treatment requires low energy, it will not cause pollution and is conducive to environmental protection. It also conforms to the current international consumption trend of splitting and cooling meat in small packages and has great development prospects. However, due to the large investment, the development of this process has been limited. 5. Exogenous Enzyme Tenderizing Methods Use exogenous proteases to tenderize meat. Commonly used enzymes include plant proteases such as papain, bromelain, ficin, subtilisin, misoprotease, proteases, and melanocortin. Protease. These enzymes are stable in nature, have a strong ability to decompose, and can decompose elastin, which is generally ineffective, and many tenderizers on the market are such products. Its use methods include spray stirring, soaking, injection, live intravenous injection and post-slaughter aortic injection pump injection. 10-30 minutes before slaughter, inject egg laccase preparation at a dosage of 2%-5% of body weight, and inject papain into venous blood in an oxidized state to avoid animal stress. After the slaughter, the enzyme activity of 1.6104 units was injected, and the tenderization treatment was performed at a meat weight of 0.2% to 0.5%. China Agricultural Network Editor
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