Slippery pork is one of the most healthy and green foods formed with tenderloin, eggs, and starch in the Chinese culinary tradition. The preparation technique has been widely used to enhance the appetite in the ingredient composition, such as high-quality protein, essential amino acids, micronutrients, and iron elements in the slippery pork. The meat slices can be enveloped in batter before cooking, in order to preserve the succulence and easy digestion. This study aims to investigate the effect of starch shells on the quality of slippery pork (hardness, chewability, and shear strength). The quality of slippery pork was then evaluated during ice temperature storage The indexes were also taken as the texture, shear strength, moisture content, degree of retrogradation, and starch thermodynamics. The slippery pork group (SP), boiled meat group (BM) and boiled starch group (BS) were designed to investigate the effect of the presence of meat on the retrogradation of starch shell. The results showed that the starch supplementation significantly inhibited the increase of hardness, chewability, and shear strength of slippery pork during ice temperature storage, compared with the BM. The hardness, chewability, and shear strength of the water-smooth meat increased by 76.93%, 127.92%, and 107.84%, respectively; The growth trend of texture indexes (hardness, chewability, and shear strength) of slippery pork was lower than that of boiled meat (P<0.05). The quality deteriorated in the slippery pork and the control group during storage, with the increasing hardness, chewiness, and shear strength. However, the sensory scores of slippery pork remained higher than those of the control group (P<0.05). At 0 d, the total sensory score of slippery pork was 87.00, while 77.50 was found in the control group; When stored for 14 d, the sensory score of slippery pork was 46.75, while 38.00 was in the control group. The water content in the starch shell of slippery pork increased by 7.29%, compared with the starch group. The reason was the transfer of water from the meat to the starch; The moisture content of the control group decreased by 9.6%. The gelatinization enthalpy of the starch shell of slippery pork increased by 327.42%, and the R_{1 047/1 022} of the starch shell of slippery pork increased by 5.17%; The enthalpy of gelatinization in the control group increased by 967.74%, while R_{1 047/1 022} increased by 21.70%. The growth rate of the indicators in the slippery pork was lower than that in the starch group (P<0.05). The presence of meat significantly slowed down the retrogradation of the starch shell of slippery pork, thereby delaying the increase in hardness, chewiness, and shear strength of slippery pork. The 8th day of ice temperature storage was the critical point for the quality change of slippery pork. On the 8th day of storage, the growth rate of hardness, chewiness, and shear strength of slippery pork tended to stabilize, indicating stable texture indicators; Moreover, there was a gradual stable in the moisture content of the starch shell in the slippery pork, the enthalpy of gelatinization, and the trend of R_{1 047/1 022}, indicating the stable retrogradation of starch. This finding can greatly contribute to the slippery pork in the preparation and preservation of pre-prepared dishes.

Chaidamu cattle are a cattle breed originating from the edge of the Chaidamu Basin in Qinghai Province, which can adapt to severe cold, drought and plateau hypoxia, and their meat is delicious as one of the important local animal husbandry resources. By investigating the general slaughter age and referring to the appropriate slaughtering age, this study selected male and female Chaidamu cattle for slaughter at 2 and 6 years of age, respectively. Seven beef cuts including striploin, rump, shoulder, outside flat, knuckle, tendon and flank were taken from each gender for evaluation of nutritional quality and processing characteristics. The results showed that there were large differences in quality and processing suitability among beef cuts and between genders. The protein content of all beef samples was 14.78%–22.55%, the highest value being observed in cow rump (22.55%) and knuckle (21.81%). The fat content was 1.08%–2.72%, with 0.25 percentage points being observed in cow than bull beef. The hardness of bull outside flat was the highest (6148.28 g), followed by bull rump (5819.53 g), and the hardness of cow knuckle (2110.02 g) and bull flank (2586.41 g) was the lowest. Shear force was highest in bull outside flat (11.17 kg) and lowest in cow striploin (5.70 kg). Cooking loss was highest in bull shoulder (51.37%) and cow shoulder (45.62%), and lowest in cow rump (33.43%) and bull tendon (34.19%). The highest and lowest emulsifying capacity were observed in bull knuckle (14.56 g/mL) and bull flank (6.74 g/mL), respectively. Bull shoulder and rump exhibited the highest (84.24%) and lowest (53.59%) gel water retention, respectively. Other indicators such as pH, moisture content, color difference, thawing loss, and emulsion stability were quite different among beet cuts and between genders, which determines the processing suitability of different beef cuts from cows and bulls. Beef rump is suitable for processing minced meat, sausage, and steamed or boiled products; bull outside flat is suitable for processing beef jerky products; beef flank is suitable for processing quick-frozen pre-fried or pre-roasted products; bull shoulder is suitable for processing emulsified meat products; cow shoulder is suitable for processing fried, roasted or instant boiled products; beef tendon is suitable for processing spiced products.

In order to explore the differences in meat quality characteristics and processing suitability of different carcass parts of Nanyang cattle, the brisket, shank, eye round, shoulder meat and rump meat of Nanyang cattle slaughtered at 24 months of age were evaluated for their nutritional quality, pH value, shear force, and gelling and emulsifying characteristics. The results showed that among the five parts, the shoulder meat had the highest moisture content (77.14%), the worst gel elasticity, the highest pH value (5.82) and the best gel water-holding capacity (60.48%), which was suitable for the development of minced meat and grilled/barbecued meat products. The rump meat had the lowest pH value (5.66), the highest thawing loss rate (18.64%), and the best emulsion stability (48.13%), which was suitable for processing minced meat products. The brisket had the highest hardness, chewability and shear force, poor tenderness, the worst emulsion stability (37.99%), the highest cooking loss rate (34.88%), and low thawing loss, which was suitable for processing frozen meat products and grilled/barbecued meat products. The eye round had high protein content (20.01%) and low fat content (0.71%), a bright color, and low cooking loss, and was therefore suitable for processing steamed or boiled meat products. The thawing loss rate (6.55%) and cooking loss rate (28.60%) of the shank were the smallest, which was suitable for the preparation of soy sauce and pot-roast meat products.

The purpose of this study was to explore the feasibility of using pretreated cattle skin as an ingredient in minced meat products. The effects of soaking temperature, sodium carbonate concentration, amount of iced water used during cow skin disruption, and amount of cow skin to beef on the texture characteristics, color, sensory score, yield of beef meatballs and pH of meat mince were investigated by one-at-a-time method. Furthermore, these parameters were optimized by response surface methodology. The results showed that the amounts of iced water and cow skin used significantly affected the sensory score and yield of beef meatballs (P < 0.05). The highest sensory score (82.9) and yield (120.5%) were obtained when 10% (m/m) sodium carbonate was added during cattle skin pretreatment, 219% (m/m) iced water was added during cow skin disruption, and 13% pretreated cattle skin was added to minced beef. The results of this study provide a theoretical basis for further research on the effect of cow skin on the quality of beef meatballs.

This study aimed to achieve high-density culture of Staphylococcus carnosus for the purpose of preparing highly active starter cultures. Tryptic soy broth was used as the basal culture medium. Optimization of medium components was carried out using one-factor-at-a-time method and Box-Behnken design combined with response surface methodology (RSM). Meanwhile, an artificial neural network-genetic algorithm (ANN-GA) model was developed. The results indicated that the nitrogen source was the most significant factor influencing the viable count of S. carnosus. Compared with the RSM model, the ANN-GA model provided more accurate predictions with smaller prediction errors and superior optimization results. The optimal medium determined by the ANN-GA method was composed of 3.21 g/L glucose, 20.17 g/L soy protein peptone, 20.17 g/L beef extract powder, 5.63 g/L dipotassium phosphate, 5.0 g/L sodium chloride, and 0.2 g/L magnesium sulfate heptahydrate. In a 5 L fermentor, the maximum viable bacterial count reached 1.67 × 10¹⁰ CFU/mL.

Meat is rich in protein and contains the essential amino acids required for the human body. The ratio among amino acids in meat is close to that needed for the growth and maintenance of human tissues. The nutritional value of meat is mainly evaluated by its protein content and essential amino acid pattern, but the digestibility of meat protein has received little research attention. The digestibility of protein can be affected by various factors such as protein source, muscle fiber type, protein oxidation degree, and processing technology. Improving the digestibility of meat protein is essential for human growth and maintenance, and it can also prevent some diseases. This article systematically summarizes and categorizes the external and internal factors affecting meat protein digestibility, and discusses the current status of research on those factors, hoping to guide and help the processing and utilization of meat protein.

The characteristic odorants in duck breast, leg and clavicle meat cooked at 60 and 90 ℃ were analyzed by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and were identified by sensory evaluation, electronic nose measurement and flavor substance evaluation. The results showed that duck breast, leg and clavicle meat cooked at 90 ℃ had a stronger odor than at 60 ℃, and there were differences in the odor characteristics of different groups of duck meat samples, which was also confirmed by electronic nose analysis. A total of 61 volatile flavor compounds were identified by HS-GC-IMS. The types of volatile substances in different groups of duck meat samples were basically the same, but there were differences in their relative contents. Based on the sensory evaluation results and the relative odor activity values (ROAV) of flavor substances, a total of 12 characteristic odorants were identified, including nonanal, octanal, heptanal, decanal, pentanal, hexanal, (E)-2-octenal, (E)-2-heptenal, 2-methyl-butanal, 3-methyl-butanal, 2-heptanone and 1-octene-3-ol. The interaction between these substances contributed significantly to the formation of the odor of duck meat. Due to the differences in the types and contents of odorants, duck meat samples cooked at 60 and 90 ℃ had distinct odor characteristics.

This study aimed to investigate the feasibility of utilizing emulsified fat to produce low-fat emulsified beef sausage. The impact of different levels (0%, 25%, 50%, 75% and 100%) of emulsified fat substitution for fat in traditional beef sausage on its quality properties was examined. The findings revealed that as the percentage of emulsified fat replacement increased, there was a slight rise in cooking loss and a significant increase in water content of emulsified beef sausage (P<0.05). Additionally, protein content decreased, fat content significantly decreased (P < 0.05), but no notable difference observed in ash content. The brightness value gradually increased. Both hardness and chewiness were notably reduced (P < 0.05). Rheological analysis indicated a decreasing trend in the initial viscosity of minced meat. Scanning electron microscopy (SEM) results demonstrated that the internal void diameter decreased with increasing levels of emulsified fat replacement. Sensory evaluation showed no significant difference among all fat replacement groups. Overall, incorporating emulsified fat into emulsified beef sausage can effectively lower its fat content while enhancing its tenderness and maintaining its overall acceptability.