Abstract: Yak beef with high nutritional value is difficult to be accepted by the elder who suffer from the physiological decline and swallowing disorders for its poor chewing.The objective of this study was to explore the effects of different heating temperatures (55,65,75,85 ℃) and time (20,30,40 min) on the physicochemical properties and sensory characteristic of yak meat.Results showed that,with the increase of heating temperature and the extension of heating time,cooking resulted in the meat significantly loss (P<0.05) and the water content decreased (P<0.05).Moreover,the pH value increased and the muscle fiber contracted significantly by SEM.Besides,according to the texture analysis,the hardness,springiness,chewiness and resilience of sample increased with increasing temperature,however,it decreased firstly and then increased with the extension of time.Combined with sensory evaluation and the above results,the best physicochemical properties and sensory quality of yak meat would be 75 ℃ for 30 min.The results demonstrated that low-temperature and a relative long time heating had a significant effect on the quality of yak meat,which provided theoretical basis and technical support for the development of meat-based food for the aged.
李艳红,王稳航. 低温热处理对牦牛肉理化性质及感官特性的影响[J]. 食品与发酵工业, 2021, 47(2): 145-152.
LI Yanhong,WANG Wenhang. Effects of low-temperature cooking on physicochemical properties and sensory of yak meat[J]. Food and Fermentation Industries, 2021, 47(2): 145-152.
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