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| Nutritional and Flavor Characteristics of Yak Meat from Dangxiong, Tibet |
| LI Su, QIMEICIREN, WANG Shouwei, ZHAO Bing, ZHOU Huimin, PAN Xiaoqian, WU Qianrong, ZHU Ning, LIU Meng, ZHANG Shunliang |
| 1. China Meat Food Research Center, Beijing 100068, China; 2. The People’s Government of Dangxiong County, Lhasa 851500, China |
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Abstract The nutritional and flavor characteristics of yak meat from Dangxiong, Tibet were evaluated and compared with those of commercial Simmental cattle meat. High-performance liquid chromatography, gas chromatography-mass spectrometry, and the Kjeldahl method were used to analyze the contents of vitamins, volatile flavor substances, proteins, fatty acids, amino acids and minerals in the meat samples. Results showed that the content of protein in Dangxiong yak meat was 22.89 g/100 g, which was significantly higher than that of commercial beef (P < 0.05), and the shear force and cooking loss were significantly lower than those of commercial beef (P < 0.05). The contents of vitamin B1 and vitamin E in yak meat were significantly higher than those of commercial beef (P < 0.05). Yet there were no significant differences in the contents of vitamin B2 and vitamin A (P > 0.05) between the two meats. The amounts of total amino acids, essential amino acids, total fatty acids and unsaturated fatty acids in yak meat were significantly higher than in commercial beef (P < 0.05). Trace element analysis showed that the contents of manganese, selenium, magnesium, iron and calcium in yak meat were significantly higher than those in commercial beef (P < 0.05). A total of 58 and 43 volatile flavor substances were detected in yak meat and commercial beef, respectively. The numbers and amounts of alcohols and esters in yak meat were higher than in commercial beef. Phenols, aldehydes, ketones and nitrogen-containing compounds were more abundant in commercial beef. Consequently, Dangxiong yak meat had better eating and nutritional quality.
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2020, Vol. 34 
