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| Effect of Spraying with Hot Water and Lactic Acid and Packaging Materials on the Quality of Chilled Yak Meat |
| HAO Yanjie, ZHANG Yanzhen, ZHU Jiawen, WANG Wenhang |
| 1.College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; 2.Qinghai Light Industry Research Institute Co.Ltd., Xining 810000, China |
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Abstract Yak Longissimus dorsi muscle was sequentially sprayed with hot water (82–87 ℃) and 5% lactic acid, and then vacuum packaged in heat shrinkable bags or grained bags before being stored at 4 ℃ for different periods of time (2, 5, 12, 23 and 40 days). Changes in yak meat quality were estimated during storage. The results showed that the spraying treatment reduced the pH value, inhibited the glycolysis, delayed the oxidation of fat, and effectively reduced the total bacterial number in chilled yak meat (P < 0.05), resulting in a delay of meat spoilage. The cooking loss, shear force, pH value, fat oxidation, total bacterial number and total volatile basic nitrogen (TVB-N) content of yak meat were affected by both packaging treatments. The shear force of yak meat vacuum packaged in heat shrinkable bags was smaller than of yak meat vacuum packaged in grained bags, indicating that the former was more tender. In addition, the color of yak meat in vacuum heat shrinkable packaging remained more stable. Therefore, the combined use of the spraying treatment and vacuum heat shrinkable packaging was more effective in extending the shelf life of chilled yak meat.
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2020, Vol. 34 
