Processing optimization of Xinjiang dry- cured beef by pulse pressure technology

Three influence factors including high voltage amplitude,the salt solution concentration and the total curing time were selected to optimize the processing parameters of pulsation pressure salted dried beef.Through the three factors quadratic general rotary design,and sensory evaluation value as the evaluation index of dried beef,the artile optimized the pulsation pressure of salted dried beef processing.The results showed that the effects of influence factors on the sensory evaluation value from the highest to the least were the total curing time,Na Cl solution concentration,high voltage amplitude,and the optimum technology parameters were high voltage amplitude 135 k Pa,Na Cl solution concentration 6.29% and the total curing time 13.5 h. Besides that,there has obvious interaction relationship between high voltage amplitude and Na Cl solution concentration,so as to high pressure amplitude and the total curing time. Ultimately the optimized process of fluctuating pressure curing can achieve the purpose of fast curing xinjiang dried beef.