Correlation Analysis between Meat Quality and Serum Biochemical Parameters from Qinghai Datong Young Yak

doi:10.7506/spkx1002-6630-201307009

Abstract

Abstract: In order to explore the correlation between meat quality of beef and serum biochemical parameters, Qinghai Datong young yak and Haibei young calf were determined for beef chroma, pH1, pH24, shear force, warping loss and cooking loss as well as serum biochemical parameters. It was found that Qinghai Datong young yak had darker beef color, higher tenderness and higher water-holding capacity than Haibei young calf. The contents of K, Na, Cl, Mg and high density lipoprotein (HDL), and the activity of alkaline phosphatase (AKP) and lactic dehydrogenase (LDH) in serum of Qinghai Datong young yak was significantly higher than Haibei young calf, whereas the content of low density lipoprotein (LDL) and the activity of glutamic-oxaloacetic transaminase (GOT) were significantly lower. The content of serum creatinine had a significantly positive correlation with cooking loss, and had a significantly negative correlation with water loss. The GOT had a significantly positive correlation with pH24.

Key words: Qinghai Datong yak, meat quality, serum biochemical parameters, correlation

CLC Number:

JING Yuan1，YU Qun-li1,*，HAN Ling1，FENG Yu-cheng2. Correlation Analysis between Meat Quality and Serum Biochemical Parameters from Qinghai Datong Young Yak[J]. FOOD SCIENCE, 2013, 34(7): 38-41.

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