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《Journal of Anhui Agricultural Sciences》 2009-29
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Component Analysis on Northern Tibet Yak Meat and Research on Its Nutrition Quality

LUO Sang et al(College of Science,Tibet University,Lhasa,Tibet 850000)  
[Objective] The study aimed to analyze the nutrient composition of Northern Tibet yak meat and evaluate the quality characteristics of yak meat.[Method] 10 yaks in Northern Tibet area were selected randomly as test group and the yaks with average weight about 300 kg,aged at 3-5 years old were grazed naturally The yaks meat′s flesh color,pH value,tenderness,water loss rate,water holding capacity(WHC) and cooking percentage and the nutritional component of meat were determined after yak slaughtering.[Result] The meat color of Northern Tibet yak was crimson,and the meat′s nutrient composition was overall and balanced.The yak meat had the dry matter content of 31.64 g/100 g,protein content of 21.43 g/100 g,fat content of 3.12 g/100 g and was richly contained of mineral substance such as iron and calcium.Compared with the mainland cattle,the dry matter was 5.94 g/100 g higher,fat content was 0.49 g/100 g lower,and protein content was 1.24 g/100 g higher.For the muscle tenderness shear force of yak meat,the black yak was slightly higher than that of local cattle.The WHC of yak meat was 6.10% higher than that of local cattle,water loss rate 3.63% lower and cooking percentage 10.06% higher than that of local cattle.[Conclusion] The Northern Tibet yak meat was a kind of high quality flesh resources with high protein,low fat and abundant mineral substance,and it possessed good process performance and higher production processing benefit.
【Fund】: 西藏大学2007年校级重点项目
【CateGory Index】: S823.85
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