Research Of The Fruit-flavored Prepared Beef Steaks

The prepared meat product is a kind of nutritious,convenient,fast meat product,including frozen and chilled meat.The frozen meat which has a long shelf life is one of the fastest growing consumption of products in the world today;and the chilled meat during shelf period which can keep the original product color,aroma,taste is also very popular with the consumers.Each has specialized skills.With the development of social economy and the pace of people life speeding up,the demand of people for diverse tastes of nutritious cooking meat has become stronger and stronger.The prepared steak is a traditional western-style cooking meat product.In recent years,with the increase of Chinese economy take-off and foreign personnel,the beef consumption demand of conditioning steak is rising quickly in china.However,due to the different eating habits and conditions of production and processing,western-style steak product is not completely suitable for Chinese consumers.Therefore,we need pay more attention to make western-style steak to be more like Chinese-style and reform the taste and comprehensive nutrition.Fruits contains a variety of vitamins which are lack in beef products,and taste sweet and sour,aroma,flavor and diverse;there are some proteases and organic acids in fruits can tenderizing beef,so fruits are suitable accessories for the transformation of traditional western-style steak.Therefore,this study is based on previous studies in our laboratory which includes the prepared steak and a variety of fruit materials preferably experiment,selecting pineapple juice and orange juice as raw materials,using technologies such as rumbling,curing and blade tenderizer for the research and development of the pineapple frozen steak and the orange chilled steak products.In this study,the raw meat of this study is the Longissimusl(p H 5.6-5.8).Respectively set up different adding quantity of pineapple juice and different curing time of orange juice as variables,and then adding other ingredients and tumbling.The steaks on 7 d were measured tenderness,water-holding capacity and Consumer sensory evaluation.Analyzed data and determined processing conditions of the two fruit-flavored steaks.Provide a reference for the large-scale production,to provide reference for large scale production.In this study,the main results are as follows:1.With the adding quantity of pineapple juice from 0 %(w/w)to 0.5 %(w/w),the shear force of steaks decreased significantly and the tenderness of steaks increase.When the adding quantity of pineapple juice was 0.4 %(w/w),the Warner-Bratzler shear force of steaks had reached 4.03 kg,which was more close to the tender degree of Chinese consumers' preferences.The value of pH in 7 d after storage was higher than before tumbling,pH increased significantly(P < 0.05)in the adding quantity of pineapple juice from 0.2 %(w/w)to 0.4 %(w/w).At the same time the steaks' color had also been greatly improved,L* value and a* value increased gradually.In addition,according to the results of consumer sensory evaluation,the scores of flavor,tenderness,juiciness,elasticity and overall preference degree were higher and only chewiness was lower than the control groups when the adding quantity of pineapple juice were 0.3% and 0.4 %(w/w).The adding quantity of pineapple juice had no significant effect on production rate(P > 0.05).Therefore,according to tenderness degree and consumer acceptance we suggest that the best adding quantity of pineapple juice for pineapple frozen prepared beef steaks was 0.3 %-0.4 %(w/w).2.Under the condition of 0-4 ?,with the orange juice curing time from 0 h to 10 h,the shear force of steaks decreased significantly(P < 0.05),and the shear force of 6 h and 8 h were in the appropriate range;the pH value decreased gradually;the water-holding capacity of steaks showed an upward trend,the production rate was increased significantly(P < 0.05).L* value is higher and a* and b* value is lower than before tumbling significantly(P < 0.05).When the orange juice curing time was 6 h and 8 h,the scores of tenderness,flavor,juiciness and Chewiness were higher and elasticity was low and the score of overall preference degree was 7.5 which was the highest.Therefore,according to tenderness degree and consumer acceptance we suggest that the best orange juice curing time should be 6-8 h.