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| Effect of Sous Vide Processing on Quality of Yak Meat |
| LIANG Jihong, CHEN Yimeng, HOU Jiao, TANG Shanhu, LI Sining |
| College of Life Science and Technology, Southwest Minzu University, Chengdu 610041, China |
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Abstract The effects of internal temperature, heating time and meat thickness on the sensory quality, cooking loss, texture and microstructure of yak Longissimus dorsi muscle processed by the sous vide method were studied. The three processing parameters were optimized using single factor and orthogonal array design methods. Results showed that sous vide processing had significant influences on the sensory quality, shearing force and cooking loss of yak meat. The optimum processing conditions were determined as 70 ℃, 135 min and 3.0 cm for internal temperature, heating time and meat thickness, respectively. The microstructure observed by scanning electron microscopy indicated that yak muscle fiber bundles became loose with decreased muscle fiber density, and partial perimysium destruction after the processing. The tenderness and sensory quality of yak meat processed by sous vide were better than those of the control group.
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2020, Vol. 34 
