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| Process Optimization for Yak Meat Tenderization by Lactic Acid |
| WANG Ke1, ZHU Chaozhi1, ZHAO Gaiming1,*, TIAN Wei1, HAO Wanming1, ZHANG Wenhua2 |
| 1.College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; 2.Zhongwei Comprehensive Experimental Station, Zhongwei 755000, China |
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Abstract In this paper, we studied the application of lactic acid injection to improve the tenderness of sauced yak meat. The effect of lactic acid concentration, injection amount and standing time on meat tenderness was examined by measuring cooking loss, shear force, pH value and sensory evaluation. An L9(33) orthogonal array design was used to optimize these variables based on shear force. The results showed that the optimal conditions for meat tenderization were as follows: lactic acid concentration 0.3 mol/L, injection amount 10% (relative to meat mass) and standing time 12 hours. The cooking loss of spiced yak meat prepared using the optimized conditions was 35.40%, shear force 16.25 kg, pH value 5.49, and sensory score 62.48 points.
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2019, Vol. 33 
