Meat quality improver 100, what are the meat product quality improvers?

This safe meat improver consists of a plant complex extract and one or more of the following ingredients: cysteine, L-carnitine, organic selenium. On the basis of compound feed, a small amount of this additive is added for feeding, which can improve the meat quality of livestock and poultry products and aquatic products, improve the amino acid components and fatty acid content in the meat, so that the lean meat rate of livestock and poultry and aquatic products is increased, the drip loss is reduced, the meat color is bright, the taste is delicious, the meat quality is delicate, the preservation time is prolonged, and the growth performance of livestock, poultry and aquatic animals can be improved.

After a number of tests and laboratory tests, the additive not only has obvious use effect, but also good safety, long-term feeding without residue, and the meat quality of the livestock and poultry and aquatic products fed meets the requirements of China's food hygiene and export.

With the continuous progress of pig raising technology, the growth rate of pigs, lean meat rate and other production performance have been greatly improved, but it has also brought some problems, such as the increase in the incidence of PSE meat (pale, fluffy, water exudative meat), toxic and harmful substance residues, etc. In order to achieve the goals of high growth rate, high lean meat rate and high pork quality, the research of meat quality improvers has become a research hotspot for pig science and technology workers. Meat quality improver MQI-1 is a meat quality improver developed after studying the effect of multi-component combination on the basis of the study of plant extracts (a complex of volatile oils and alkaloids extracted from plants such as Lauraceae and leguminaceae), L-carnitine, organic selenium, and cysteine.

The meat quality improver MQI-1 has multiple effects of increasing lean meat rate, eye muscle area, reducing backfat thickness and improving meat quality.

224 Duda ternary hybrid pigs weighing about 62 kg were fed with basic diet, and the feeding period was 32 days.

Results:1Lipid oxidation affects the color, flavor, texture, nutritional value and safety of pork, which is the main reason for the deterioration and taste of pork.

MQI-1 can effectively inhibit the oxidation and peroxidation of lipids in muscle. 2.The amount of myoglobin in muscles is directly related to the color of the muscles (myoglobin makes up 80% of the total pigment), and preventing pigment oxidation keeps the muscles at normal color.

The addition of MQI-1 can significantly improve the flesh color. 3.Muscle fat affects the tenderness, flavor, and juiciness of pork.

MQI-1 increased the intramuscular fat content of the longissimus dorsi muscle, indicating that MQI-1 had a positive effect on the tenderness, flavor and juiciness of pork. (Chen Anguo, College of Animal Sciences, Zhejiang University).

Cysteamine, L-carnitine, organic selenium.

Quality improvers: Many meat products need to be added with quality improvers to improve the texture, so that the product tastes good, has a tight structure, and the slices are smooth and elastic. Additives with this function are thickeners, water retention agents, etc.

The thickeners stipulated in China are: g kg of thorn cloud solid gum in prefabricated meat products and cooked meat products; Cassia gum is added g kg in meat enema, Kederan gum is added in cooked meat products as needed, and Artemisia annua gum is added in prepared meat products, Western-style ham, and meat enema g kg; Chitosan meat enema g kg; Flaxseed gum cooked meat products g kg; Polygrape grains are added as thickeners, leavening agents, moisture retention agents, and stabilizers in meat enemas as needed; Sodium stearoyl lactylate with calcium meat enema g kg; Calcium sulfate is used as a stabilizer in cured bacon products g kg, meat enemas g kg. The most widely used types of water retention agents for meat products are phosphates, including disodium dihydrogen pyrophosphate, sodium pyrophosphate, calcium dihydrogen phosphate, potassium dihydrogen phosphate, diammonium hydrogen phosphate, dipotassium hydrogen phosphate, dicalcium phosphate, tricalcium phosphate, tripotassium phosphate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, sodium dihydrogen phosphate prefabricated meat products, cooked meat products g kg (in terms of phosphate).

As an emulsifier, sucrose, fatty acid emulsifier, meat and meat products, cooked meat products g kg.

Of course, it is phosphate, which is divided into compound phosphate and monomer phosphate, which has a good water retention effect and high production rate, and compound phosphate is divided into domestic and imported, which is currently better than the domestic one.

Commonly used is water retention agent, thickener, pigment, emulsifier, preservative, etc., water retention agent is compound phosphate, thickener with carrageenan bar, soybean protein isolate can be used to retain water and oil, starch to increase viscosity to improve yield and reduce costs.

You can refer to 2760, there are water retention agents, emulsifiers, stabilizers, acidity regulators, etc., specific models and categories can refer to the standard, you can also find manufacturers to consult the compound products, the effect will be better.

It is only known that compound phosphate can achieve the effect of quality improvement and increase yield.

I only know phosphate and carrageenan, and the effect of compound is better.

As long as there are moisture retention agents, compound thickeners, natural preservatives, natural antioxidants, compound preservatives, etc.

According to different products to choose the improver you need, fish, pork, chicken are different, the products used will be different, you can find a professional service company to recommend you suitable for your own product improver.

Compound moisture retention agent, carrageenan.

Water retention agents, thickeners, emulsifiers, egg whites, etc.

It is necessary to find professional R&D personnel to help improve.

This is quite a lot, and it is recommended to find spot colors to provide services in this regard.

You can consult a professional company, such as their ** on the search.

Water retention agents and thickeners can improve the yield of products, and how to apply them should consult professionals.

|There are mainly sodium hexametaphosphate, sodium tripolyphosphate, sodium polyphosphate, sodium pyrophosphate, sodium metaphosphate, etc. To improve the quality of meat products, you should find a professional ingredient company or manufacturer. Qingdao Tester Technology Co., Ltd. is a professional company specializing in meat products and aquatic product ingredients, which is very influential in the industry, and well-known domestic enterprises such as Shuanghui, Jinluo, Longda, Xiwang and Bonia are strategic partners of the company.

You can contact the company!

There are too many, you can ask professional technicians for help.

There are many types of meat product improvers, including protease, vegetable protein, modified starch, food gum meat meal, phosphate, monoglycerides, etc. There are many processing methods for meat products, including chopping, beating, tumbling, injection, and reconstitution. During mechanical processing, the meat product improver is added to the meat product in a certain proportion to make the meat quality of the meat product more tender and nutritionally balanced.

The biggest role of meat product improver is to make meat products get a qualitative improvement in terms of feeling, taste, nutrition, and shelf life, so that consumers can get a delicious enjoyment on the basis of safety.

With the development and application of irradiation technology, the quality of meat products in terms of shelf life has become a key research topic, that is to say, when meat products are processed, preservatives should be added, but if the irradiation process is used, less preservatives or no preservatives can be added.

If protease is added to meat products, it can react with raw meat or vegetable protein, which can make meat products produce a kind of crispness. The addition of modified starch can prevent the problem of starch regeneration after freezing.

The addition of food gum - vegetarian meat powder can increase the content of polysaccharides in the product, especially the content of soluble dietary fiber.

Phosphate is added appropriately to retain water and oil.

The addition of monoglycerides can act as an emulsifier.

OK.

There are techniques to improve the quality of pork.

1. Eucommia can make pork more delicious. Japanese research has proved that the Chinese medicine Eucommia ulmoides can promote the development of muscle fiber and increase the collagen content in muscles. Therefore.

Grinding Eucommia ulmoides into fine granules or powders and adding them to the diet of fattening pigs can make the pork more delicious, the protein content is significantly improved, and the commodity grade is high, without adverse effects on the growth and development of pigs.

2. Vitamin C can make pork more colorful. Research by the French Academy of Agricultural Sciences has shown that adding higher levels of vitamin C to the diets of fattening pigs, i.e. 100 mg to 500 mg of body weight, can make the color of pork more vibrant, improve the quality of pork, especially pork that is prone to acidic meat and pale meat varieties.

3. Carbohydrates can make the fat in pork white and hard. According to domestic data, the carbohydrates in the feed can make the fat in the pork white, hard and of high quality. Therefore, in the later stage of pig breeding, it is an effective way to improve the quality of pork by appropriately increasing the carbohydrate content in the feed, and appropriately increasing the concentrate in the general pig breeding in rural areas.

4. Vitamin E can extend the shelf life of pork. Studies by the French Academy of Agricultural Sciences have shown that adding 10 mg, 20 mg and 30 mg of vitamin E to the diets of fattening pigs has a higher content of vitamin E in pork tissues, and vitamin E can prevent the oxidation of linoleic acid of ketone body fat during pork storage to deteriorate the meat, thereby prolonging the shelf life of pork.

5. Timely slaughtering will make the pork have a moderate fat content of water content. The experimental research results of Heilongjiang Animal Husbandry Research Institute show that after slaughter, large-weight pigs have more fat meat and less lean meat, which does not meet the needs of the current market and has a low commodity grade; After slaughtering pigs with too small weight, the muscle moisture content is large, the fat content is less and the meat quality is poor, not popular with consumers, the commodity grade is also low, the pig is slaughtered when the weight reaches 90 kg, not only the lean meat rate is high, the meat moisture content, the fat content is moderate and the meat quality is good, and the feed utilization rate and economic benefits are also the highest.

To improve the quality of pork, meat quality improvers can be used, and the role of meat quality improvers is to effectively balance various nutrients in compound feed and improve feed utilization. It can improve the quality of the meat, make the meat bright red, and increase the tenderness and palatability of the meat. Dongli Luyuan Official's meat quality improvement premix is mainly composed of vitamin E, chromium pyridine formate, amino acid chelated trace elements, natural plant extracts, etc.

It can promote fat metabolism, reduce backfat, and significantly improve lean meat rate.

Phosphorus-rich couplings can be used, which can make the pork crispy and juicy and prevent shrinkage.

Starting from the requirements of the development of the feed industry and green breeding, the superior antibacterial and growth-promoting properties of Eucommia ulmoides have been widely recognized by everyone. Experiments have proved that Eucommia ulmoides leaf extract has the effects of broad-spectrum antibacterial, antioxidant, free radical scavenging and immunity, and has the ability to promote the rapid growth of livestock and poultry. disease prevention and treatment; Alternative to antibiotic equivalent.