Studies On The Rule Of Quality Forming And Technology Improvement Of The Kazakh Air-dried Beef

Kazakh air-dried beef products is a traditional meat product of Xinjiang, China, hasadvantages of rich nutrition and storage easily. Due to the production cycle is too long, specialthe smell of antioxidant was not accepted by consumers. The main production process isdrying, Salty, pliable, and chewy. Currently, the traditional Kazakh air-died beef still in theindividual production and retail sales way. It makes Kazakh air-died beef in different qualitiesand poor security. This research mainly study about the quality characteristics of traditionalKazakh air-died beef, and takes Xinjiang Brown Cattle meat as the material, By detecting thequality of Kazakh air-died beef samples in traditional processing and study the rule of qualityforming, and improve the flavor and antioxidant of Kazakh air-died beef. The results were asbelow:(1)By analyzing the quality characteristics of traditional Kazakh air-died beef productsbought from the market. The moisture content was significant (P＜0.05), was59.81%, proteincontent was29.98%and fat content was5.28%. L*, a*and b*was significantly (P＜0.05).Aw was0.895, change was significantly (P＜0.05). Lipid oxidation is obvious and producesome unpleasant smell.(2) To takes Xinjiang Brown Cattle meat as the material, to process the Kazakh air-diedbeef in traditional processing at a low temperature(2.2~5.8℃) and humidity(35~51%)condition. By detecting the quality of Kazakh air-died beef samples in traditional processingand study the rule of quality forming. The appearances of the Kazakh air-died beef change issignificantly, the weight loss ratio was30%, moisture content was58.25%. a*decreasedgradually with the prolonged process,from raw meat to the sixth day(a*was6.40), the a*change is significant (P＜0.05),other stages change is not significantly (P＞0.05). pHincreased from5.4to5.6, a small range. Water activity decreased gradually.Conclusion: in thedrying process, the reduction of water activity is the main reason for the decline of the totalnumber of colonies, and lower water activity ensure the safety of products, The dehydrationspeed is the most important factor affecting air-dry time and product crisp.(3) The optimizing of processing technology for Kazakh air-dried beef. To takesXinjiang Brown Cattle meat as the material, By single factor test and the response surfaceoptimization analysis, make sure to add the amount of salt was2.22%, addition of pepper for0.15%, addition of myrcia for0.13%. By single factor test and orthogonal test method, Todetermine the when the addtion of sodium nitrite was0.009%, VC was0.1%, ginger was3%.best effect of antioxidant. (4) There were eighteen kind of amino acid and thirteen kind of fatty acid in both beefand Kazakh air-dried beef, the total content of amino acid in Kazakh air-dried beef was83.24g/100g dry matter, EAA/TAA was41.37%，EAA/NEAA was70.56%. The total contentof fatty acid in Kazakh air-dried beef was37.38%, The SFA content of fatty acid in Kazakhair-dried beef was21.27%, and UFA was16.11%. P:S was0.1.So airing yak meat was a goodsource of high quality with unique flavor, and a kind of meat product with balanced fatty acidnutritional value.