Study on Processing Quality of Different Parts of Pork and Beef

Machining technology of shaft parts based on CAD technology

With the continuous development of manufacturing industry, the requirements of process design with system intelligence and informatization are higher and higher. Traditional manual technology can not meet the modern requirements, modern intelligent computer-aided process design is more and more widely used. The purpose of this study is to use CAD technology with process shaft technology. In this study, different radii of shaft components were selected and horizontal tensions of 600 kN and 1200 kN were applied to test their effects and efficiency. We compared the processing efficiency and accuracy of conventional manual processing technology and computer-assisted design. In this study, a parametric process planning template with constraint knowledge is established for each part group and stored in the process planning template library. A parametric process plan was derived using the 3d model and the feature parameters extracted from the specific manufacturing environment knowledge base. The results show that the amplitude frequency characteristic of the whole workpiece increases first and then decreases from the chuck to the tip, and the amplitude frequency characteristic amplitude is the largest at the distance of 3/4 from the chuck. The maximum value appears at 174.47Hz and the amplitude is 0.000427N/mm. Compared with manual machining, the machining time of CAD machining mode is reduced by 22.94%, the metal removal rate is increased by 34%, and the cutting efficiency is significantly improved. It is concluded that the computer-aided design technology in this study plays a more accurate and time-saving role in the processing of shaft parts and contributes to the intelligent part processing.

Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems

Studies have shown the effects of fat or oil types and myofibrillar protein on meat emulsions. In this study, fat extracted from pork, beef, chicken, and duck, as well as corn oil, was used to emulsify the extracted porcine myofibrillar protein. We evaluated the thermal and rheological properties, emulsion stability, texture profiles, fatty acid compositions, and microstructures of these meat emulsions. Meat emulsions containing animal fat had lower emulsion stability and better thermal stability, rheological properties, and hardness than those containing oil. The ratio of polyunsaturated fatty acids in the meat emulsion containing corn oil was the highest, followed by duck, chicken, pork, and beef fat emulsions. Of the animal fat emulsions, chicken might be the best fat source when emulsifying porcine protein because of the high thermal and emulsion stability, rheological properties, and fatty acid composition of the emulsion and well-distributed fat particles in it.

Physiochemical properties of reduced-fat duck meat emulsion systems: effects of preemulsification with vegetable oils and duck skin

The effects of commercial vegetable oils and duck skin on quality characteristics of a reduced-fat duck meat emulsion were examined. The cooking loss, emulsion stability, and hardness were lower for emulsions preemulsified with vegetable oils and duck skin (P < 0.05) than for the control. Storage modulus (G') and loss modulus (G″) of reduced-fat duck meat emulsions treated with corn, grape seed, soy, and olive oils were similar to the values of control; the highest G' and G″ values were reported for the reduced-fat duck meat emulsion treated with coconut oil. Myofibril protein solubility was the highest for the reduced-fat duck meat emulsion treated with coconut oil and duck skin (P < 0.05). Replacing of pork back fat with different vegetable oils for emulsification may impart superior quality to reduced-fat duck meat emulsion. We recommend preemulsion with vegetable oils and duck skin to enhance the quality characteristics of reduced-fat duck meat emulsion.

Transcriptomics Analysis on Excellent Meat Quality Traits of Skeletal Muscles of the Chinese Indigenous Min Pig Compared with the Large White Breed

The Min pig (Sus scrofa) is a well-known indigenous breed in China. One of its main advantages over European breeds is its high meat quality. Additionally, different cuts of pig also show some different traits of meat quality. To explore the underlying mechanism responsible for the differences of meat quality between different breeds or cuts, the longissimus dorsi muscle (LM) and the biceps femoris muscle (BF) from Min and Large White pigs were investigated using transcriptome analysis. The gene expression profiling identified 1371 differentially expressed genes (DEGs) between LM muscles from Min and Large White pigs, and 114 DEGs between LM and BF muscles from the same Min pigs. Gene Ontology (GO) enrichment of biological functions and Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis showed that the gene products were mainly involved in the IRS1/Akt/FoxO1 signaling pathway, adenosine 5′-monophosphate-activated protein kinase (AMPK) cascade effects, lipid metabolism and amino acid metabolism pathway. Such pathways contributed to fatty acid metabolism, intramuscular fat deposition, and skeletal muscle growth in Min pig. These results give an insight into the mechanisms underlying the formation of skeletal muscle and provide candidate genes for improving meat quality. It will contribute to improving meat quality of pigs through molecular breeding.