Natural Environment Investigation And Improvement For Processing Of Freeze-Drying Beef Products

In this experiment, Inner Mongolia Ku Bu Qi Desert wild grazing Mongolian Beef is a raw material and the traditional processing of natural freeze-drying beef that was tracked and researched to improve traditional processing. At the same time, the colors, the oxidize activity changes and variations of the natural freeze-drying beef were analyzed in different stages during the process and the product, which was studied in the re-hydration and sensory evaluation. The results shown that through tracking measurement of natural environmental factors in the process of natural freeze-dried beef, we can seen about the changes of temperature, humidity, wind speed and Light-time in the process and summarized the effects of freeze-dried beef on environment factors in experiment sites. Each100g raw beef (Jierlige cow) contained H2O, pro, fat, CHO, ash, calcium and iron with71.61g,22.31g,2.75g,1.9g,1.43g,15.4mg and6.793mg, respectively. The optimum process conditions of natural freeze-drying beef were determined by single factor, orthogonal experiment and SPSS software analysis:no Light in the room for drying,65days (drying time), sample Length is50cm, thickness of2cm, width of3cm. In natural freeze-drying process, three kinds of enzymes (SOD, CAT, GSH-Px) were in a passive state, the change of enzymes activity was not significant (P>0.05) and their values were870.9U/mg,2.73U/mg and134.2U/g, enzymes had good protectoral function of dried meat. With prolonging the drying time, L*value, total amount of beef myoglobin, deoxy myoglobin decreased, significantly changed (P<0.01); a*value, b*value, oxymyoglobin ratio gradually increased, rising to a maximum value and then gradually decreased, significant change (P<0.01); Met-myoglobin gradually rise, significant changes (P<0.01); Under the optimal re-hydration conditions (90℃,20min), moisture content of air dried beef is60.82%. The sensory evaluation results on three kinds of dried beef, analysis by matrix:improved freeze dried beef, the traditional freeze-dried beef and dried beef in summer, results were:excellent, good and medium. With the increase in raw beef cattle age, air dried beef tenderness decreased, shear stress increased and myoglobin content increased. Product meat contains H2O, fat, pro, ash content, Fe, Ca with15.2%,9.8g%,44.46%,4.6%,0.007449%,0.014.38%...