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| Meat Texture Characteristics of Yak Meat from South Gansu |
| ZHANG Li;SHI Xi-xiong;YU Qun-li;TIAN Jia-chun |
| College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730000, China |
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Abstract Changes in the texture characteristics of meat from yaks in the south of Gansu province during postmortem aging
at 4 ℃ were evaluated using texture profile analysis (TPA). Meanwhile, their correlations were also analyzed. During 7 days of
postmortem aging, all the texture characteristics of hardness, springiness, chewiness adhesiveness and cohesiveness showed an overall
downward trend. A significant positive correlation between hardness and chewiness or cohesiveness was observed (P ＜ 0.01). In
addition, yak meat chewiness also indicated a significant positive correlation with hardness or cohesiveness (P ＜ 0.01).
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2013, Vol. 27 
