Recent Progress in Processing Technologies for Yak Jerky Meat
YAN Xiaojing1, LEI Yuanhua1, XIE Peng1, BAO Yuhong2, CAN Muyou2, SUN Baozhong1, ZHANG Songshan1,*
1.Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 2.Institute of Grassland Science, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China
Abstract：Yak is one of the rare and rare cattle-related species that grow in the alpine region above 3 000 meters of the Qinghai-Tibet plateau. At present, there exist only 16 million yaks in the world, of which more than 15 million (over 95%) are growing in China. The country has the largest number and variety of yaks in the world. Owing to the unique growing environment of yaks, yak meat has superior nutritional quality and processing characteristics compared to yellow cattle meat, such as high protein, low fat, and abundant amino acids and unsaturated fatty acids. Currently, researchers are committed to improving the flavor of yak meat jerky, extending the storage period and developing new flavors of yak meat. This paper reviews the latest progress in the characteristics of yak meat jerky and modern processing and preservation technologies for yak meat jerky as well as the development status of new processed yak meat products.
闫晓晶，雷元华，谢 鹏，鲍宇红，参木友，孙宝忠，张松山. 牦牛肉干制品加工研究进展[J]. 肉类研究, 2019, 33(3): 67-71.
YAN Xiaojing, LEI Yuanhua, XIE Peng, BAO Yuhong, CAN Muyou, SUN Baozhong, ZHANG Songshan. Recent Progress in Processing Technologies for Yak Jerky Meat. Meat Research, 2019, 33(3): 67-71.
2019, Vol. 33 
