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| Effect of Ammonium Hydroxide Treatment on Physicochemical Properties of Yak Meat |
| SHI Zhi-jia;ZANG Ming-wu;L(U) Yu |
| China Meat Research Center, Beijing 100068, China |
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Abstract This study was performed to investigate the effect of ammonium hydroxide (AH) treatment and its synergistic
effect with tumbling on pH value, tenderness, collagen solubility, centrifugation loss and cooking yield of yak meat. In the
presence of AH, pH, cooking yield and collagen solubility of yak meat were significantly increased, while centrifugation loss
and Warner-Bratzler shear force (WBSF) were reduced. Furthermore, tumbling could enhance the tenderizing effect of AH
on yak meat.
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2013, Vol. 27 
