Method for reducing meat juice loss

• Main Authors: CHEN WEI, ZHAO XIAOYAN, RUAN XIAOCHUN, GUO KUAN, WEN XUESHAN, ZHOU JIAHUA, ZHANG CHAO, WANG RUIQI
• Format: Patent
• Language: Chinese; English
• Published: 26.04.2024
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a method for reducing meat juice loss, and belongs to the technical field of agricultural product processing. According to the method, one or more of an electric field, a magnetic field and a temperature field are applied to the meat in one or more links of meat freezing, storage and unfreezing, the juice loss of the meat is reduced from 5%-15% to 1%-8%, the juice is better maintained in meat tissue, the tenderness of the meat is not remarkably reduced, the sensory index of the meat is not remarkably reduced, and the meat quality is improved. And better shopping experience is provided for consumers. 本发明公开了一种减少肉液汁流失的方法，属于农产品加工技术领域。该方法在肉品冷冻、贮藏和解冻中一个或多个环节中对肉品施加电场、磁场或温度场中的一种或多种，肉品的汁液损失由5％-15％降低至1％-8％，液汁更好的维持在肉组织中，肉质嫩度未有显著性降低，肉品的感官指数也未有显著性降低，为消费者提供更好的购物体验。