A physical method for reducing N- hydroxyacetylneuraminic acid in red meat

• Main Authors: Chang, Rui, Zhu, Qiujin, Xu, Aqi, Li, Hongying
• Format: Patent
• Language: English
• Published: 25.03.2021
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a method for reducing the content of N hydroxyacetylneuraminic acid in red meat, which comprises the following steps: crushing beef, weighing 1 part of minced meat and putting it into a homogenate bottle, adding 10 parts of purified water, grinding evenly, placing electrodes directly in minced beef, and electrically stimulating for 10-50 seconds by using a 30-120V DC stabilized power supply. Or taking beef clods, using a 100-300V DC stabilized power supply, directly contacting the electrodes on both sides of the beef clods, and on the premise of ensuring that the beef clods will not be burnt, performing intermittent electrical stimulation for 60s, each time for 1-5s. The method can safely and efficiently reduce the Neu5Gc content and improve the tenderness of red meat. -1/1 Figure 1. A diagram of the structure of of Neu5Gc.