Abstract
In order to investigate the edible quality change and correlation of yak rumen smooth muscle under different age. Water content, water holding capacity, cooking loss, shear force, and texture of yak rumen smooth muscle from 1~6 years-old yaks were measured. The results showed that with the increase of age, water content, water holding capacity, cohesiveness, springiness, and gumminess of yak rumen smooth muscle significantly decreased (P＜0.05); cooking loss, shear force, hardness, and chewiness of yak rumen smooth muscle also significantly increased (P＜0.05). Correlation analysis indicated that there were significantly correlation of yak age with water content, water holding capacity, cooking loss, shear force, and texture (P＜0.01). In summary, the yak rumen smooth muscle edible quality decreased with the age increasing. Therefore yak rumen smooth muscle would have a suitable edible quality by slaughter at a right age.
Publication Date
7-28-2019
First Page
63
Last Page
66,180
DOI
10.13652/j.issn.1003-5788.2019.07.011
Recommended Citation
Shengsheng, LI; Ruizhe, LI; and Qianglong, ZHANG
(2019)
"Edible quality changes and the correlation of yak rumen smooth muscle during different age stages,"
Food and Machinery: Vol. 35:
Iss.
7, Article 11.
DOI: 10.13652/j.issn.1003-5788.2019.07.011
Available at:
https://www.ifoodmm.cn/journal/vol35/iss7/11
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