Muling Beef Cattle [Heilongjiang Muling Specialty]

What is Muling beef cattle? Authentic Heilongjiang Muling specialty: Muling beef cattle

Content summary:Do you want to know what Muling beef cattle are? This article is a detailed introduction to the special product of Muling Beef Cattle in Heilongjiang Province, China. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Muling Beef Cattle. The full text takes about 7 minutes to read, mainly including the basic introduction of Muling Beef Cattle and the product characteristics of Muling Beef Cattle? Wait

Basic introduction of Muling beef cattle

Muling beef cattle, also known as beef cattle, is a type of cattle mainly used for producing beef. Beef cattle have a full body, fast weight gain, high feed utilization rate, good meat production performance, and good meat texture. Beef cattle not only provide meat products for people, but also other side foods

Regional Scope

Muling beef cattle are commercial beef cattle bred from Simmental bulls as the male parent and local breeds of cows as the female parent. Muling beef cattle are distributed within the jurisdiction of Muling City. Muling City is located in the southeast of Heilongjiang Province, with a 41.8-kilometer border with Russia to the east, Wangqing County in Jilin Province to the south, Linkou County to the west, and Jixi City to the north. The protected area covers 618700 hectares, with 132900 beef cattle and an annual beef production of 20000 tons. Muling City includes 127 administrative villages in 8 townships including Bamiantong Town, Hexi Town, Fulu Township, Maqiaohe Town, Xiacheng Town, Xingyuan Town, Muling Town, and Gonghe Township. The geographical coordinates are between longitude 129 ° 45 ′ 19 ″ -130 ° 58 ′ 07 ″ E and latitude 43 ° 49 ′ 55 ″ -45 ° 07 ′ 16 ″ N

Fasting for 12-24 hours before slaughter, and drinking plenty of water until 3 hours before slaughter. Rinse the dirt off the surface of the cow with warm water. Slaughtering and processing, including hanging, electric shock, bloodletting, skinning, thoracotomy, removal of impurities, removal of red impurities, and splitting of the carcass in half

Pre cooling and acid removal, push the split cow onto the predetermined track of the acid removal warehouse, requiring a distance of about 10 centimeters between the meat carcasses, a temperature between 0-4 ℃ in the acid removal room, an acid removal time of more than 72 hours, a relative humidity of 85-98%, and an air flow rate not exceeding 0.85m/s. Quality inspection shall be carried out in accordance with the requirements of GB 18393-2001 Quality Inspection Regulations for Cattle and Sheep Slaughter Products

Quick freezing: The processed product requires quick freezing, with a storage temperature below -30 ℃ and a freezing time of 48 hours. The center temperature of the meat needs to reach -15 ℃

Packaging: Vacuum packaging or plastic paper wrapping is carried out according to the different requirements of various products. Large and small packaging require accurate measurement, neat packaging, complete and firm packaging boxes, and plastic straps tied firmly outside the boxes. The graphic symbols shall comply with the requirements of GB/T 191-2008 Packaging and Storage Graphic Symbols

Storage: The storage temperature should be -18 ℃± 1 ℃ and the relative humidity should be greater than 90%. 6. Transportation: Transport vehicles must be refrigerated or insulated trucks that meet hygiene requirements, and must be cleaned and disinfected before shipment. Follow the GB/T 24617-2009 standard for frozen food logistics packaging, labeling, transportation, and storage

Product quality characteristic features

1. External sensory features: Muling beef cattle have yellow or yellow white hair color, long head, wide face, wide and deep chest, thin horns that curve outward and upward, and slightly upward tips; Medium neck length; The body is long, cylindrical in shape, and the muscles are plump; The forelimb develops better than the hindquarters, with a deep chest, wide and flat folds, strong limbs, and well-developed thigh muscles. Adult bulls weigh 500-700 kilograms per thigh, while cows weigh 400-600 kilograms. The main forage fed to Muling beef cattle is alfalfa (protein content 16-20%), which is fed for 2-3.5 years before being sold. It has good meat production performance, high meat production rate, fine muscle fibers, evenly distributed marble patterns on the transverse section of the beef, cherry red color, moist and bright, tender meat texture, tight lines, delicious taste, strong aroma, and excellent quality

2. Intrinsic quality indicators: Muling beef cattle are mainly fed with purple clover as their forage. It has the characteristics of high protein and low fat, with more than 22 grams of protein and less than 3 grams of crude fat per 100 grams of beef. The pH value is less than 6-7, and the protein content is more than 1% higher than beef cattle in other regions

3. Quality and safety requirements: The product quality and safety are strictly implemented in accordance with the technical specifications for the production of pollution-free beef and the NY 5044-2008 pollution-free food beef standard