Progress in Understanding Meat Quality Characteristics of Yak

doi:10.7506/spkx1002-6630-201417055

FOOD SCIENCE

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Progress in Understanding Meat Quality Characteristics of Yak

BAI Bin-qiang, HAO Li-zhuang, CHAI Sha-tuo, NIU Jian-zhang, WANG Wan-bang, LIU Shu-jie

1. State Key Laboratory of Cultivating Base of Plateau Grazing Animal Nutrition and Ecology of Qinghai Province, Key Laboratory of
Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province, Xining 810016, China; 2. Qinghai Plateau Yak Research
Center, Xining 810016, China; 3. Qinghai Academy of Animal Science and Veterinary Medicine, Xining 810016, China

Online:2014-09-15 Published:2014-09-12

Abstract

Abstract:

The quality characteristics of yak meat proivde the foundation for developing high-value yak meat products. This
paper provides a systematic review of recent studies regarding yak meat quality in terms of nutritional quality, eating quality,
processing quality and hygienic quality. It is concluded that yak meat is rich in nutrients, free from contamination and safe to
eat, although its eating quality is inferior to that of beef (depending on consumer preference).

Key words: yak meat, nutritional quality, eating quality, processing quality, hygienic quality

CLC Number:

TS251.5

BAI Bin-qiang, HAO Li-zhuang, CHAI Sha-tuo, NIU Jian-zhang, WANG Wan-bang, LIU Shu-jie. Progress in Understanding Meat Quality Characteristics of Yak[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201417055.

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Progress in Understanding Meat Quality Characteristics of Yak

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