Analysis of Meat Quality Characteristics and Nutrient Content in Meat of Yak from Gannan

doi:10.7506/spkx1002-6630-201022092

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (22): 414-416.doi: 10.7506/spkx1002-6630-201022092

• Analysis & Detection • Previous Articles Next Articles

Analysis of Meat Quality Characteristics and Nutrient Content in Meat of Yak from Gannan

LI Peng1，WANG Cun-tang2，HAN Ling3，YU Qun-li3,*

1. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China；
2. College of Food and Biological Engineering, Qiqihar University, Qiqihar 161006, China；
3. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China

Received:2010-01-08 Online:2010-11-25 Published:2010-12-29
Contact: YU Qun-li E-mail:yuqunli@gsau.edu.cn

Abstract

Abstract:

The meat quality related indexes and nutrient content in yak meat from Gannan were studied, and compared with the meat of yellow cattle. Results showed that the content of dry matters were 23.19% higher than those in the local yellow cattle meat, and the content of protein was 6.14% higher, ash 12.5% higher, total amino acid 13.38% higher, essential amino acids 10.88% higher than those in the local yellow cattle meat. However, the fat content was 13.54% less than in the local yellow cattle meat.

Key words: Gannan, yak, meat quality characteristics, amino acid

CLC Number:

TS251.52

LI Peng1，WANG Cun-tang2，HAN Ling3，YU Qun-li3,*. Analysis of Meat Quality Characteristics and Nutrient Content in Meat of Yak from Gannan[J]. FOOD SCIENCE, 2010, 31(22): 414-416 https://doi.org/10.7506/spkx1002-6630-201022092

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Analysis of Meat Quality Characteristics and Nutrient Content in Meat of Yak from Gannan

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