Research On Beef Texture Of High Grade And Bionics

Beef, as a hind of natural food with high protein and fitting cooking, conforms topeople hankering for the tide of high quality, new flavor and the regression natureto food, and has become the hot and focus point of study and development in theworld in recent years. Many developed countries have launched into a lot of fundand scientific and technologic force on beef research, cattle species, beef tissuetexture, beef production and analytic methods.In resent years, beef throughput in China yearly is up to 500,0000 tons, which isonly 1% of exported beef in the world, is not 100,000 tons. Exported beef is 28%of international beef export in USA that is the largest export country. There areCanada, Australia, New Zealand and Brazil too. Their preponderant condition ishigh yield and high quality for beef. However, beef industry in china is indeveloping step and technologic level lowers developed countries on cattle species,processing standards, important technical target of beef processing and so on. Thisis one of the most important results to lead to lower quality and a few exports forChinese beef in the world.Since China has become a member in WTO, it means to extend Chinese openingextent for beef products. With changing of foreign policies to beef, Chinese beefprocessing has both good and bad aspects in international market. We should holdthis chance, and adjust beef industrial structure, and emphasize on combinationwith basic and applying research, and shake the development of Chinese livestockproduct.At present, it is urgent solved question in Chinese beef industry that we shouldmake good measures for boosting Chinese beef industry speedily and increase inbeef quality and exported production. However, in china there are some studies thathave not found, including correlation between high grade for beef texture andquality, and research on beef texture of high grade and bionics by beef marblingstructure. It is empty about the form of beef little marbling, quantitative analysis fordistribution of beef texture and assessing other guidelines for beef quality bystaining theory and using image analysis in China. This paper discussed the aboveresearches, which set up basic theory for improving Chinese beef quality andincreasing the production of high-quality beef.Several crucial aspects are discussed in this paper as follow:The texture of beef marbling is the typical trait for beef texture of high grade. Shear force forbeef is decided by Warner-Bratzler shear measure to judge relation between beefmarbling and beef tenderness, and further over study correlation between highgrade for beef texture and quality. It is showed by determined result that beef shearforces with marbling structure are falling with the amount of beef marbling. Shearforce of beef is negative correlation with beef tenderness. Shear force for highquality beef is not more than 3.64 kg. It is reported by the study and comparison byexperts in assessed beef that structure of beef marbling has some effects on beefquality and its form is good for improving beef tenderness and flavor.The changing of shape and distribution of fat deposition during formation of beefmarbling is the important criterion for assessing beef texture of high grade. Valueddifferent beef textures have been found as pictures.There are four representative samples, namely Sampleâ… for beef with big strip andrather scattered marbling in intermuscle;Sampleâ…¡for beef with more rich, littlestrip like granule and good distributed marbling in intramuscle;Sample â…¢ forbeef with much more, little strip like roundness and dense distributed marblingbetween intermuscle and intramuscle;Sample â…£for beef with few marbling.The research was to investigate the rheological and sensory properties of beef formfour different samples. Chewiness, gumminess, and hardness represent power andextent of chewiness for beef from rheological analysis. The more their values arelarge, the more beef tenderness is little. It is showed by the result in texturalproperties that Sample â…£ is hardest and Sample â…¢ is most tender. Incohesiveness, structure of Sampleâ… is in density and Sampleâ…¡ is easy to bechewed.In determination of collagen, it is shown by statistic result that Sample â…¢ andSampleâ… have high scores, 2.726mg/g and 2.606mg/g respectively, and Sampleâ…¡has the least score for 2.018mg/g. Sample â…£ has the highest score in solublecollagen for 0.478mg/g, Sampleâ…¡is the least one as 0.392mg/g. Above the results,Sampleâ…¡ has the lowest score not only collagen but also soluble collagen contents.It is proved that the whole collagen content has the negative correlation with beeftenderness;the experimental result in this paper is consistent with his theoryanalysis.Sampleâ…¡as beef texture of high grade, the forming of beef marbling is much morein intramuscle. This study demonstrated that low levels of vitamin A in blood ofAngus steers resulted in higher marbling scores. The concentration ofintramuscular fat (IMF%) in the M. longissimus dorsi was nearly twice than in theM. semitendinousus. The difference of IMF% from two samples may suggest partof vitamin A action in relation with muscle function. At the same time, it is showedthat fended cattle are good for the forming of intramuscular fat.Using computer image analysis in beef texture, and combining with mathematicmorphological some methods and staining technology are to achieve self-motionpick-up shape, character and area of beef with computer and the aim of speedinessanalysis by image collection, image number transmit and determination andanalysis of character. Meanwhile, the studies come true to directly analyze theforming of little marbling in beef texture of high grade. Therefore, it provides basictechnologic theory for research on beef texture of high grade and bionics andbuilding model.In this paper, four plane models for shape and distribution of beef marbling and onesolid model for beef textures of high grade were setting up and studied, and somevaluable analyses for formation of beef marbling were put forward.The structure of Sampleâ…¡for beef with more rich, little strip and good distributedmarbling in intramuscle is considered as model B of beef texture of high grade,which is optimized processing and used bionic research. It is showed by researchresult that the model structure may be as the way of tender beef.It is proved that material of different textures have inevitable relation withproducts' quality by research on bionic beef product from simulation of beeftexture and nutrition.On all accounts, it is shown by the result in this paper that beef texture of highgrade had close relation with beef of high quality. Research on beef texture of highgrade and bionics and setting up model provide technologic theory for assessmentof high-quality beef and method of tender beef. Using image analysis in beeftexture explores a new method for analysis of little matter and food structure in thefuture.Some researches are preliminary in this paper. They must be further perfected andimproved in the future.