Abstract:

The objective of this study was to evaluate the relationship between the expression of heat shock protein 27 (Hsp27)
and eating quality of yak meat during postmortem aging. Loins (M. longissimus dorsi) from female Datong yak in Qinghai
were analyzed for changes in chromaticity, pH, shear force, cooking loss and Hsp27 concentration during postmortem
aging, and the relationship between Hsp27 and eating quality was determined. The results showed that Hsp27 concentration
generally tended to decrease during postmortem aging with a significant reduction observed during the first 48 h postmortem
(P < 0.05), followed by an increase from 72 to 120 h at first and then a significant decrease until 168 h at last (P < 0.05).
Statistical analysis indicated that Hsp27 level had a significantly negative correlation with b* value (P < 0.01), while it was
significantly positively correlated with a* value (P < 0.05) and pH (P < 0.01), respectively. In a word, these results suggested
that Hsp27 and yak meat eating quality are highly correlated.

Key words: yak meat, postmortem aging, heat shock protein 27 (Hsp27), eating quality, correlation analysis