The quality of pork is affected by many factors, among which the breed of pigs is dominant. For example, the meat quality of pigs such as Duroc and Pietrain varies greatly. Secondly, the management of feeding, especially the days or hours before the animals are slaughtered, It is important. Moreover, the quality of the meat has an impact on the quality of the meat from transportation to slaughter, slaughtering techniques, chilling of the carcass, sale or consumption of the meat.
However, more and more animal nutritionists now recognize that the composition of the diet also has a significant impact on meat quality, especially for diets that add vitamins and minerals. The new version of the Livestock and Poultry Dietary Standard only emphasizes several aspects of meat quality: color, texture, shelf life or the time it takes for fresh meat to maintain a good taste. Dietary vitamins and minerals should be determined objectively according to the animal's variety and meat quality. Nowadays, people pay more attention to vitamin E, vitamin C, riboflavin, and minerals containing potassium and magnesium.
Goal: Maintain delicious and delicious animal products for a long time
According to netizens, the research on the improvement of meat and minerals in the early stage was mainly focused on pork. Although the international trade in beef and poultry continues to increase and is increasingly valued by researchers, improving pork quality is still an important issue. After a long-term pursuit of the lean rate and growth rate of pigs, the pig genetic improvement company is now improving the quality of pork. This bold choice on lean pigs allows for a reduction in the thickness of the backfat and a corresponding reduction in the amount of marbling or intermuscular fat. According to netizens, Harold Rosson, a nutritionist at the Illinois pig in the United States, pointed out that reducing the amount of intermuscular fat may reduce the quality of pork, especially the flavor, tenderness, and hydraulic power.
The role of vitamins before and after slaughter
Vitamin E is an effective antioxidant that inhibits the oxidation of fat in muscle tissue. The addition of vitamin E to the diet can reduce the oxidation of fat and the loss of moisture, while improving the color of the meat and improving the shelf life. Moreover, when the diet level is higher than the lowest level of the NRX diet, vitamin E can also increase the daily weight gain and feed conversion rate of the pig.
Foreign studies on the addition of vitamins to diets have focused on the use of that form of vitamin E-synthesis or natural. Studies have shown that pigs absorb twice as much as the latter and are more likely to retain the latter in tissues.
Another vitamin, riboflavin or VB2, is an important nutrient in the metabolism of amino acids and fats and is related to the quality of the meat. Numerous studies have shown that the amount of riboflavin required to deposit an equal amount of protein is six times higher than that of the same amount of fat deposited. This suggests that the more lean meat is deposited, the greater the amount of riboflavin required. Some scholars have pointed out that the current NRC regulations on the demand for riboflavin are outdated. It is mainly designed for pigs with high lean meat rate.
From the early 1970s, researchers began experimenting with adding vitamin C to improve the color of pork. However, most trials use a long-term method of adding vitamin C. Their purpose is to use large doses of vitamin C to reduce the glycolysis of the sugar during slaughter and to optimize the concentration of oxalate.
Researchers have previously linked glycolysis, the color of fresh pork, and water absorption. Researchers at the University of Iowa found that feeding a single vitamin C290mg improved the water absorption of the pork and the color stability of the back meat. At the same time, the internationally renowned vitamin manufacturer Roche said that vitamin C is one of the most unstable vitamins. Puffing, granulation, and heating all reduce the quality of vitamin C.
Minerals support muscle growth and meat integrity
When it comes to minerals, now my pig nutritionist seriously ignores the level of potassium added during the late growth period. Potassium is the third essential mineral in pigs and the first essential mineral in muscle tissue. Potassium not only promotes the absorption of amino acid molecules, but also increases the utilization of lysine.
Scientifically, the amount of potassium added to the NRC-recommended pigs is also outdated. Potassium is important for the hydraulics of the pork and the appropriate pH in the tissue. At the same time, potassium can reduce the incidence of PSE meat. Currently, most pig nutritionists seriously ignore the amount of magnesium added during the late growth phase. Similar to potassium, magnesium is also involved in protein synthesis. Moreover, the addition of magnesium can also improve the quality and color of the meat and reduce the incidence of PSE meat by reducing the loss of moisture.
Research by Mike Ellis and other researchers at the University of Illinois in the United States supports Australian scholars' research on magnesium aspartate and magnesium chloride. Their research shows that the latter two are cheaper than the former in improving the same water absorption. Researchers in the United States have focused on MgSO4.7H2O and added 3.2 MgSO4 · 7h2O per pig per day in corn-soybean meal 2 to 5 days prior to slaughter. Ken Purser also participated in research at the University of Illinois. He pointed out that adding MgSO4·7h2O two days before slaughter can improve the color, hardness and water loss of pork.
The United States followed the Netherlands to study magnesium salt additives. Studies have shown that the addition of 0.2-0.5% magnesium acetate to the pig diet, the quality of the pork is 7% higher than the standard quality of the Netherlands to add a series of added magnesium acetate, which also reduces the incidence of PSE meat. Moreover, the addition of magnesium to the diet can increase the growth rate of pigs, feed conversion rate, and reduce the incidence of pig killing. Acetic acid added to the normal metabolism of animals can be completely absorbed. Nutritionists' understanding of the effects of vitamins and minerals on meat quality is based on addressing the effects of clinical nutritional deficiencies on animal performance. However, the current international meat market is increasingly specialized and specialized, mainly providing beef, pork and poultry. Moreover, the combination of vertical and horizontal food chains allows meat processors and even supermarkets to specify the animal's nutritional system. So pig nutritionists must consider the composition of the feed to produce higher quality meat.
Vacuum fried vegetable crisp refers to a snack made of Fresh Vegetables dehydrated under vacuum. The vegetable crispness is strictly different from puffed food such as potato chips. It will be a substitute for puffed food such as potato chips in the near future.
-VF dehydration
After rough processing, raw materials enter the pretreatment workshop for finish processing, and then enter the loading workshop for cage loading. During cage loading, it should be noted that the loading amount of each cage should be the same. Put the cage filled with materials into the kettle for dehydration. At this time, it should be noted that the material dehydration time, equipment vacuum and temperature should meet the requirements of material processing technology. Generally, the dehydration time of materials is 25 minutes, and the dehydration temperature should be controlled above the double boiling point of oil and water 84 ℃. After the dehydration process is completed, the oil in the machine shall be removed, and the finished products shall be pushed into the packaging and sorting workshop for sorting and packaging. At this time, it should be noted that the exposure time of materials to the air should be as short as possible. Generally, large packaging should be used for sub packaging first, and then small packaging. The packaging room shall be provided with corresponding refrigeration and dehumidification measures. The relative humidity is generally 40% ~ 60% and the temperature is 22 ℃± 4 ℃.
VF fruit and vegetable chips have "Three invariants" -- the color, nutrition and none change of the taste of the product;
"No reduction, no increase" - the product has nothing to reduce except moisture; There is no increase in products except delicious;
High nutrition and low fat - the international advanced HACCP quality control system and the international advanced double permeability and Double Permeability dehydration process are adopted to retain the nutrients and trace elements in fruits and vegetables;
Non puffing and non frying - there is no puffing process in the production process of the product, and the vacuum low-temperature oil bath dehydration technology is used to avoid the frying process of the product.
Fruit and vegetable crispness is strictly different from puffed food such as potato chips. It will be a substitute for puffed food such as potato chips in the near future.
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