FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (11): 49-52.doi: 10.7506/spkx1002-6630-201311012

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Comparison of Eating Quality and Processing Quality between Qinghai Yak Meat and Qinchuan Cattle Beef

HOU Li,CHAI Sha-tuo,LIU Shu-jie*,CUI Zhan-hong,ZHANG Xiao-wei,ZHAO Yue-ping   

  1. National Key Laboratory Cultivating Base of Plateau Grazing Animal Nutrition and Ecology, Key Labortary of Plateau Grazing Animal
    Nutrition and Feed Science of Qinghai Province, Academy of Animal and Veterinary Sciences of Qinghai University,
    Qinghai Academy of Animal and Veterinary Sciences, Xining 810016, China
  • Received:2012-03-12 Revised:2013-03-06 Online:2013-06-15 Published:2013-06-03
  • Contact: LIU Shu-jie E-mail:hl5319671@163.com

Abstract:

This study was conducted to evaluate the eating quality and processing quality of yak meat from different regions
of Qinghai province. Qinchuan cattle beef was compared with Datong calf yak meat, Datong adult yak meat, south Qinghai
adult yak meat and adult yak meat from the region around Qinghai lake on eating quality and processing quality. The results
showed that: 1) there were no significant differences in L* values, juiciness, shear force, gel strength or cooking loss rate
between Datong calf yak meat and Qinchuan cattle beef (P > 0.05); 2) likewise, there were no significant differences in a*
value, b* value, juiciness, drip loss, shear force, drip loss, emulsion stability, gel strength, gel elasticity or cooking loss rate
between Datong adult yak meat and Qinchuan beef (P > 0.05); 3) however, there were significant differences in L* value,
a* value, b* value, juiciness, shear force, emulsifying capacity or emulsion stability between south Qinghai region adult
yak meat and Qinchuan cattle beef (P < 0.01); 4) significant differences in L* values, juiciness, shear force and emulsion
stability were also obseved between adult yak meat from the region around Qinghai lake and Qinchuan cattle beef (P < 0.01).
Datong calf yak meat had the best eating quality, followed by Datong adult yak meat and Qinchuan cattle beef, which were
better than south Qinghai adult yak meat and adult yak meat from the region around Qinghai lake. In spite of this, we found
that Datong calf yak meat had slightly inferior processing quality. Accordingly, it can be concluded that Datong calf yak
meat is suitable to be marketed as fresh chilled meat, while adult yak meat is suitable for deep processing.

Key words: yak meat, meat color, shear force, juiciness, emulsifying property, gel properties

CLC Number: