Abstract
Drip loss, cooking loss, Color, shear force, total volatile basic nitrogen, and total bacterial count of yak meat were measured after being transported at 4, 6, 8, 10, 12 ℃ for 4 hours, respectively, and the correlation of transport temperature and quality were also analyzed. Results: with the increase of transport temperature, drip loss, cooking loss, total volatile basic nitrogen, and total bacterial count of yak meat significantly increased (P＜0.05); shear force of yak meat significantly decreased (P＜0.05); the color of yak meat had no significant difference（P＞0.05）. Correlation analysis indicated that there were significantly correlation of transport temperature with drip loss, cooking loss, L* value, shear force, total volatile basic nitrogen, and total bacterial count (P＜0.05). In summary, the yak meat quality decreased with the transport temperature increase, but yak meat quality could be kept by reduce temperature fluctuation in transport.
Publication Date
6-28-2017
First Page
143
Last Page
146
DOI
10.13652/j.issn.1003-5788.2017.06.029
Recommended Citation
Shengsheng, LI; Yichao, JIN; and Zhongxin, YAN
(2017)
"Quality changes and correlation of yak meat under transport temperature,"
Food and Machinery: Vol. 33:
Iss.
6, Article 29.
DOI: 10.13652/j.issn.1003-5788.2017.06.029
Available at:
https://www.ifoodmm.cn/journal/vol33/iss6/29
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