Processing property of recombinant product made of venison and pork

Nutritious and delicious recombinant meat product in which the venison and pork were taken as material, non-meat proteins were added was prepared through the binding action of transglutaminase. The influence of factors on shearing strength, tensile strength and cooking loss of recombinant meat product was studied by single-factor tests. It is found that the influence of TG-B (1% TG, 99% protein) on recombinant properties is better than that of TG-A and soybean protein is superior to the non-meat protein, such as degrease wheat embryo protein, whey protein and sodium butyric. The influence of TG-B reaction temperature, reaction time, salt and compound phosphate on tenderness and water holding capacity of recombinant product are significant. The factors of recombination effect were filtrated by the method of factor analysis and Plackett-Burman designed experiment and the primary factors are TG-B reaction temperature and time, salt and soybean protein. The optimal processing parameters obtained by central composite design and response surface methodology were as follows: TG-B 0.5%, compound phosphate 0.4%, salt 2%, soybean protein 4.1%, reaction in 42℃ for 30 min, enzyme inaction in 80℃ for 20 min.