tory burch shoes Liquid re-tender of tender beef _

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Liquid re-tender of tender beef

The standard deviation of each factor the size of CaC1:> Bromelain> compound phosphate, indicating that three kinds of tender agent has an impact on the test results cited. Table 6 shows the visual analysis, processing 8h R value of each factor after the order RB> RC> RA, tender fluid that 3 has an impact on the test results, the order of the pineapple liquid ~ CaCt solution> apple pear juice, RA , RB, RC are more than RD, description of RA, RB, RC3 factors influence the test results are reliable. However, the value of 4 Yanchang Guo RA, et al: Recombinant tender fluid Research on beef tenderness and RD 285 or less, indicating that RA is not very significant. Experiment with the consumption of beef and tender compared to similar test methods, but raw materials and tender fluid type and concentration difference between the results of this test solution used in pineapple tender standard deviation obtained using CaC1 tender than the standard deviation . Tender agent may use different concentrations of a certain relationship. Table 5 also shows that apple-pear 409 / 6, the pineapple liquid 2o% and GaG1: 0.04 The tender fluid holding capacity of beef tender value of the maximum,[link widoczny dla zalogowanych], and 4h time relative to the value of its holding capacity rose. 2.3 to determine the best time of tender under the orthogonal test apple pear juice, pineapple liquid, GaG1 best ratio of the solution concentration of 2o, 4O and 0.03%. With this concentration of 4 ��, the tender beef processing, and when tender fluid handling 8h measured water holding capacity, color and pH value, measured by value and sensory evaluation to determine the best time of tender (Table 6). This test is tender at 4 �� for 12h, temperature and time are different. The experiment showed that 4. C re-tender under ABsCs Agent on the tenderization of beef processing, the best time of tender is 8h. At this point use water retention value and sensory evaluation of tenderness of beef the best. Intuitive analysis of the above values are for water retention, single-factor test to determine the concentration (40 apple pear juice, pineapple liquid 209 / 6 and GaG1 solution 4) mixture of tender meat, water holding capacity in the largest value when the 8h. Therefore, the best time of tender 8h, the best tender concentrations were 40 apple pear juice, pineapple liquid 2O and GaG1. 3.3 Discussion and Conclusions of livestock slaughtered, due to a series of physiological and biochemical responses of muscle and meat quality occurs ~ be changed, should be reasonably comprehensive control of the process links to get a good tenderness,[link widoczny dla zalogowanych], elasticity, texture, chewiness and other sensory quality of meat. At the same time the meat should be further strengthened mature,[link widoczny dla zalogowanych], tender role the mechanism underlying the process of research, further study of various types of meat tenderness, elasticity, texture, chewiness, and other sensory qualities of relevance,[link widoczny dla zalogowanych], can promote the further strengthening of meat tender of the new technology research and extension [. The test results are as follows: 1) different single-factor test agent tender Show: all tender agent can reduce the number of different levels of shear force to CaC1z, compound phosphate, papain and bromelain tender better, the color of beef were not significantly affected; CaC1z pH value of no significant impact, but papain and bromelain on the pH values were significant. 2) optimization results show that: tenderizing effects of primary and secondary order Bromelain> GaG1> compound phosphate> pickling time, the best combination of factors tender GaG1. , Bromelain, apple pear juice, marinated impact on the tender results, the actual measured water retention time is lower than the control group, that tender is not good. Pineapple found in the test solution is the most tender role, followed by CaCl. Solution, the tenderness of the role of apple-pear smaller. However,[link widoczny dla zalogowanych], the tenderness of pears or apples are the advantages of tender role because of its weak, so use it with the pineapple liquid, CaC1 solution was mixed to reduce the effect of tender pineapple liquid, liquid solution of a single tender role pineapple too strong, The disadvantage is not easy to control. Test apple pear juice, pineapple liquid and CaC1z 3 mixed solution at 4 �� tender agent, the optimum concentration of 40,20 and tender, 39 / 6, the best time of tender 8h.
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