Study on Effects of Curing Process on Characteristics of Marinated Beef Products  

作　　者：Bo HOU Jiamin ZHANG Wei WANG Ting BAI Lili JI 

机构地区：[1]College of Food and Bioengineering,Chengdu University,Chengdu 610106,China [2]Meat Processing Key Lab of Sichuan Province,Chengdu University,Chengdu 610106,China

出　　处：《Agricultural Biotechnology》2024年第3期64-68,74,共6页农业生物技术（英文版）

摘　　要：[Objectives]This study was conducted to compare the effects of different curing processes on the characteristics of marinated beef.[Methods]Marinated beef was obtained by two curing processes:static curing and injection and vacuum tumbling curing.The effects of the two curing processes on the production rate,curing absorption rate,water content,soluble protein content,amino acid nitrogen content,texture characteristics and microstructure of the product were compared.[Results]Compared with static curing,the production rate of marinated beef increased by 10%,the curing absorption rate increased by 28%,the texture and microstructure were improved,and the water content increased,while the soluble protein content decreased.As a result,the sensory score was higher.There was no significant difference in the content of amino acid nitrogen,but it decreased compared with raw meat.To sum up,injection and vacuum tumbling curing is more conducive to the processing of marinated beef.[Conclusions]This study provides a theoretical basis for the industrial production of marinated beef,and lays a foundation for in-depth exploration of injection and vacuum tumbling curing technique of marinated beef.

关 键 词：Marinated beef Curing process MICROSTRUCTURE TEXTURE Brine injection 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]