Abstract:

Although microwave heating is widely used in food processing, there currently are no reports on the effects of
microwave heating and NaCl content on texture properties and water-holding capacity of ground yak meat. The objective
of this study was therefore to explore the effects of microwave heating at different powers for different times and NaCl
addition on texture properties and water-holding capacity (WHC) of ground yak meat using one-factor-at-a-time design.
Gel hardness, chewiness, springiness and resilience were measured using a texture analyzer. Water bath heating was used
as control. The results showed that with the extension of heating time, the hardness, chewiness and springiness of ground
yak meat decreased gradually (P < 0.05), the resilience increased gradually (P < 0.05), and the WHC decreased significantly
(P < 0.05). With the increase in microwave power, hardness and chewiness decreased (P < 0.05), springiness changed little
(P > 0.05), and cooking loss increased significantly (P < 0.05). Additionally, with the increase in NaCl content, WHC
increased significantly (P < 0.05). This study potentially provides useful information for the application of microwave
heating in meat product processing.

Key words: ground yak meat, microwave heating, texture characteristics, water-holding capacity