Progress in Understanding Quality Characteristics of Yak Meat
LIU Xiaochang, ZHANG Shou, SUN Baozhong, XIE Peng, XU Chenchen, LEI Yuanhua, ZHANG Songshan, CAN Muyou, BAO Yuhong
1.Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 2.College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China; 3.Institute of Grassland Science, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China
Abstract：Yak meat is one of the important livestock products in Qinghai-Tibet Plateau, China, which plays an important role in the diet of local residents and the economic development of the plateau region. Understanding the quality characteristics of yak meat is of great significance for deep processing of yak meat and rational exploitation of yak resources. In this paper, the nutritional, eating and processing qualities of yak meat are reviewed and analyzed based on recent studies in order to provide reference and research ideas for improving yak meat quality and developing yak meat products. Yak meat has high nutritional value as a green and pollution-free food with great market potential despite being deficient in tenderness. In the future, appropriate feeding regimens and post-slaughter treatments should be applied to improve yak meat tenderness.
2020, Vol. 34 
