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| Influence of Tea Content and Packaging Methods on Physicochemical Properties and Microbial Load of Water-Boiled Yak Meat during Storage |
| LIU Huilun, TANG Shanhu, LI Sining, MA Guoli, REN Ran |
| College of Life Science and Technology, Southwest Minzu University, Chengdu 610041, China |
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Abstract Yak meat was cooked in boiling water with 0.0%, 0.5% or 1.0% tea added, and packaged under normal atmosphere or vacuum before being stored at (4 ± 1) ℃ for 24 d. To investigate changes in the physicochemical properties and microbial load of cooked yak meat during the storage period, samples were taken after 1, 3, 6, 12, and 24 days of storage for the measurement of cooking yield, pH value, color, tenderness, sensory properties, and aerobic plate count. The results showed that the cooking yield was only related to the cooking time, and the surface color of yak meat could be changed obviously by adding tea during the cooking process. Addition of 0.5% or 1.0% tea or vacuum packaging improved significantly the tenderness of yak meat cooked for 60 min, inhibited the rate of decrease in pH value, brightness value, redness value and the rate of increase in the total number of colonies, and increased the overall sensory score. Addition of 1.0% tea combined with vacuum packaging imparted better overall quality to cooked yak meat during storage.
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2020, Vol. 34 
