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| Research Progress in Meat Quality of Different Yak Breeds |
| HUANG Cai-xia，GAO Yuan，SUN Bao-zhong，LU Ling |
| Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China |
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Abstract This paper reviews the recent research progress in meat quality of different yak breeds. At present, comprehensive, systematic, and in-depth information is lacking concerning meat quality of most yak breed in China, along with vague awareness regarding yak meat segmentation and grading and few relevant studies. As a consequence, further studies are needed to understand meat quality of different yak breeds. Sex, age and body part should be taken into account in meat quality evaluation. The selection of the appropriate slaughter age should be based on the developmental status of yak. Moreover, efforts are needed to promote the concept of high quality at reasonable price and establish grading standards for yak meat.
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2012, Vol. 26 
