Conditioning beef and mutton in the processing process, with the processing, storage, transportation and other factors will lose a lot of water, some nutrients with the loss of moisture and loss. If you process and store meat products according to the traditional method, it will cause great loss and waste, so the compound water retention agent will be applied, which can not only maintain the moisture and nutrients in beef and mutton, but also maintain the tenderness and taste of meat.
1. The influence of compound moisture retention agent and the value of meat PH
Beef and mutton after slaughter, due to the formation of lactic acid, livestock meat is acidic, when its pH reaches 6.0-6.2, the muscle plasma protein retention is reduced, muscles begin to stiffen, therefore, it is necessary to add compound water retention agent to adjust the pH of live meat, so that it reaches about 6.5, inhibiting the decrease in muscle plasma protein water retention.
2, vacuum, low temperature salting to improve the water retention rate of meat
Under vacuum and low temperature conditions, raw meat curing: on the one hand, due to the salt action, the muscle protein is extracted to a certain extent, and the water retention rate of the meat is improved; on the other hand, the low temperature vacuum state can inhibit the activity of microorganisms and enzymes, and inhibit the decomposition of protein, thereby maintaining the moisture of the meat.
3. Mechanical extrusion of proteins in raw meat
In the process of meat processing, mechanical tenderness, rolling and kneading are conducive to protein extraction, increase the tenderness of meat, facilitate the penetration of excipients, and accelerate the curing process.
4, the impact of processing temperature, cooking temperature
The process of processing, salting, chopping, irrigation are operated under low temperature conditions, can improve the water retention of meat products, cooking temperature is also required to the minimum, because the higher the cooking and sterilization temperature, the worse the water retention of meat products.
The birth of compound water preservatives has played a great role in facilitating people's lives, and now the water retention agent has gradually developed into nutrition, health, ecology and green.
Since its inception, Qingdao Tester Company has provided more than 100 meat processing enterprises with aquatic product water retention agents, compound thickeners, compound spices as one of the meat processing solutions, for customers in new product research and development, old product upgrading and transformation of continuously adapt to the needs of the market to achieve due responsibility.