Study On Production Technology And Quality Characteristics Of Children's Yak Steak

In recent years,with the improvement of people's living standards,Western-style steak has become more and more popular with consumers.Children play an important role in today?s family.Parents?care and investment in children are greatly increased.The appearance of children?s steaks caters to the needs of consumers.However,there are no children's yak steak on the market at present,and there are many problems in the children's steaks sold on the market,such as different shapes of children's steaks,unclear source of raw meat,and large differences of quality.Therefore,the research on the processing technology of children's yak steak was conducted and focus on key quality indicators that affect children's steak.In order to provide theoretical basis for the food companies to improve the consistency of children's Steak products,and provide technical parameters for children's consumption steak.The production and use of children's steak has a broad market prospect and can meet the needs of children's consumers.The research and development of children's steak has always been the focus of domestic and foreign enterprises.This article studies the processing technology of children's yak steak.The main findings are as follows:?1?To determine the edible quality and nutritional quality of of commercially available Children's Steak,The descriptive statistics show that the coefficient of variation of fat content,cooking loss,shear force,and hardness of commercially available children's steaks are all greater than 20%.?2?The principal component analysis was conducted on the commercial quality and nutritional qualities of commercial children's steaks.Through the principal component analysis,two main components?tenderness index and water retention index?affecting the quality of the marketed children's steak are screened,and then the system cluster analysis method is used to classify the children's Steak by the two principal components of the principal component analysis,which are divided into three categories.Among them,a*value,b*value,protein content,cooking loss of the first two types of children's steak and the third type of differences were significant?p<0.05?;the differences between the three types of steak shear force values were significant?p<0.05?;Hardness and elasticity of the first and second and third types of steak were significantly different?p<0.05?.?3?A single factor test was conducted on the water holding of children's yak steak.The optimal technological parameters for Optimization of Non-Phosphate water preserving compound of children's yak steak through single factor test and response surface experiment design are as follows:NaCl addition amount 2.40%,NaHCO₃ addition amount 0.76%,Na₂CO₃ addition amount 0.48%,under this condition The cooking losses and crushing losses of the children's sirloin steaks were 22.54%and 9.76%,respectively.?4?A single factor test was conducted on tenderness of children's yak steak.The optimal technological parameters for optimization of tenderness process of children's yak steak through single factor test and response surface experiment design are as follows:vacuum tumble time 2.5h;still preserving time 2d;Papain addition 15U/g,Under the optimum conditions obtained in children's yak steak shear force value is 2658.46g,?5?Judging the tenderness,juiciness,and overall acceptability of commercially available children's steaks and children's yak steaks,the children's steaks tenderness,juicyness,and overall acceptability of sensory scores were significantly higher than commercial children's steaks.?p<0.05?,indicating that consumers have a higher level of recognition of children's yak steaks.?6?Compared with the quality characteristics of the marketed children's steak and children's Yak steak,it was found that the meat color of the children's yak meat was bright,the meat color of the children's steak was dark,the cooking loss and the crushing loss were significantly improved?p<0.05?,and the shears of the children's yak steak were significantly lower than that of the second types of commercially available children's steaks?p<0.05?,and the tenderness of the children's yak steak was significantly lower.It is within the acceptable range of the consumer.