牦牛肉品质研究进展

doi:10.16431/j.cnki.1671-7236.2024.08.018

Abstract

Abstract: Yak is known as the "Boat of the plateau",and yak meat is one of the most important meats in the life of Tibetan plateau herders.Yak meat is high in protein,low in fat,rich in many kinds of amino acids,etc.It is a natural green food.Due to geographical constraints,yaks can only live in high altitude areas,so the production scale can’t be expanded and the yak meat yield can’t be increased.Therefore,clarifying the quality characteristics of yak meat is of great significance for the development of yak meat products and the regulation of meat quality.Yak breeds are diverse,and there are differences in the nutritional composition of yak meat in different regions.The protein,fat,mineral,and vitamin contents of yak meat vary among different breeds,and the chemical composition,pH,shear force,drip loss,and cooking loss of yak meat vary among different ages.Different muscle parts lead to differences in related indicators.From the perspective of food safety,the results of detecting heavy metal residues,microbial indicators,and veterinary drug residues in yak meat all comply with national standards,making it a safe and reliable meat choice for consumers.Based on recent research on the quality of yak meat,the author systematically reviews the quality characteristics of yak meat from the aspects of nutritional quality,edible processing quality,and safety.The results shows that yak meat has advantages such as high nutritional value,safety,and pollution-free,but also has disadvantages such as poor sensory and edible quality and taste.But overall,the quality of yak meat is good,but further regulation is still needed.

Key words: yak; meat quality; nutritional quality; food processing quality; safety

CLC Number:

S823.8⁺5

LOU Xinjian, MA Wanhao, HAO Lizhuang, LIU Shujie, MA Shike, BAI Binqiang. Progress of Yak Meat Quality Research[J]. China Animal Husbandry and Veterinary Medicine, 2024, 51(8): 3394-3409.

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Progress of Yak Meat Quality Research

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