Fast chilling method for improving beef tenderness

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United States of America Patent

PATENT NO 11785959
APP PUB NO 20230292775A1
SERIAL NO

18121058

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Abstract

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Disclosed is a fast chilling method for improving beef tenderness, including the following steps: step 1, sample pretreatment: taking beef longissimus dorsi muscle after slaughter, removing surface fat and connective tissue, and vacuum packaging; step 2, rapid chilling: rapidly transferring the pre-treated sample completed in step 1 to a chilling equipment for chilling to a sample temperature of −3 degrees Celsius (° C.), where the chilling is completed within 5 hours (h) after slaughter; step 3, chilling and aging at super-chilled temperature: transferring the samples rapidly chilled in step 2 to a chilled warehouse, and continuing to chilling and aging until 24 h after slaughter; and step 4, chilling storage and aging: cutting the sample equally into 2.5 centimeters (cm) thickness 24 h after slaughter, and then completing a vacuum skin packaging and refrigerating for aging.

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Patent Owner(s)

Patent OwnerAddress
SHANDONG AGRICULTURAL UNIVERSITY271000 SHANDONG PROVINCE TAI'AN CITY TAISHAN DISTRICT DAIZONG STREET NO 61 TAI'AN CITY SHANDONG PROVINCE 271000

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Chen, Xue Taian, CN 114 150
Dong, Pengcheng Taian, CN 6 0
Liang, Rongrong Taian, CN 1 0
Liu, Yunge Taian, CN 1 0
Luo, Xin Taian, CN 69 83
Mao, Yanwei Taian, CN 1 0
Yang, Xiaoyin Taian, CN 2 2
Zhang, Yimin Taian, CN 125 4891

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