Study On The Processing Technologies Of Chilled Fresh Prepared Steak

Currently,with a wide range raising of beef cattle improvement and industrialization of new processing technologies,as related to slaughtering,meat production,processing and distribution,which have transformed the inefficient Chinese meat industry.A vast enterprise today that is manufacturing a huge variety of fresh and further processed items enjoyed by the average Chinese household.The fresh chilled prepared steak not only meet the dietary needs of consumers,but also greatly shorten consumers' meal preparation time,and therefore favored by consumers.At present,the suitable raw material for the steak generally is Ribeye,Striploin,Tenderloin and other parts of high-grade beef.But high-grade beef steak is too expensive.These products are mainly applied for glamorous hotels.It is difficult to satisfy the needs of the public.Therefore,it is necessary to develop a processing technology of chilled fresh prepared beef using ordinary beef as raw meat.But the reality is that meat of ordinary beef is toughness and poor tenderness.Meanwhile,microbial pollution usually exists in the process of the chilled fresh prepared steak,which leads to a short shelf life under refrigeration transportation.Storage and transportation are also seriously affecting the water holding capacity,which greatly restricted the industrial development.Therefore,regarding the above problems,in this study optimized the steak process which combined tumbling tenderization with calcium lactate tenderization.The objective of the research was to optimize the effect of tumbling time,marinade volume and calcium lactate concentration of steak in order to increase eating quality and yield,and improve the process standard of the chilled fresh prepared steak.Moreover,combined with the high oxygen packaging to extend product shelf life and provided a theoretical basis for the actual production.The main results were as follows:Using single-factor experiment results.Study on the best condition of tumbling time,marinade volume and calcium lactate concentration of longissimus lumborum steak?LL steak?and rectus femoris steak?RF steak?.As the index,the value of pH,curing absorptivity,purge during storage and cooking loss,yield,shear force value,texture profile analysis and sensory evaluation were tested to obtain the best single factor of LL Steak: tumbling time of 45 min,marinade volume of 10%,CAL added concentration of 0.1M,respectively.Because rectus femoris is tougher than longissimus lumborum,RF steak required longer tumbling time of 90 min,marinade volume of 15%,CAL concentration of 0.2M.Tumbling time had significantly effect on the drip loss and shear force.The best tumbling time caused a lower drop loss,higher yield and palatability score.Marinade volume mainly affected water holding capacity and juiciness.CAL reduced shear force values significantly and drip loss was less affected.Based on single-factor experiment,a central composite rotatable design of experiments was used to investigate the effects of three factors on four responses: purge during storage?PS?,cooking loss?CK?,shear force?SF?and yield?Y?.The results of analysis of variance?ANOVA?and correlation showed that the second-order polynomial model was appropriate to fit experimental data.The range of optimum condition of LL steak was: tumbling time 60 – 70 min?not including 30 min rest among work?,marinade volume 8%-10%,and calcium lactate concentration 0.15 M.The range of optimal combinations of RF steak were: 93-140 min tumbling time?not including 30 min rest among work?,8%-12% marinade volume and calcium lactate added concentration of 0.1M.Verification test showed the test data was in good agreement with predictions.The chilled fresh steak was packaged with high oxygen packaging?80% O₂ + 20% CO₂?.The declining rate of pH value of steaks in MAP was less than the steaks in tray packaging.The L* and b* of steaks packaged in MAP failed more slowly than the steaks in tray packing.In the late storage,the value of L* and b* were higher in MAP.Storage in MAP provided steak with redder and greater color stability.The drip loss was higher in tray packaging,but the difference was not significant.Spoilage occurred in the 12 d when steaks packaged in tray.MAP can significantly prolong the shelf life to 20 d.In summary,MAP is more suitable for steak packaging.Steaks under optimum conditions had higher water holding capacity than the unprocessed steaks.The drip loss decreased from 3 4% to 0.4%,cooking loss decreased from 27% to 22% 23%,the yield increased from 70% to 85%;the shear force decreased by 40%,the final product tenderness reached 3.9kg which was in the appropriate range.High oxygen packaging?80%O₂+20%CO₂?can prolong the shelf life of more than 20 days in 0 4? of the chilled fresh steak.The study provided technical support of ordinary beef to produce chilled fresh prepared steak,and combined with high oxygen packaging technology to ensure the shelf-life under refrigerated conditions,which provided the technical support for replacing the traditional frozen steak.