Abstract: This study aimed to explore the changes in meat color and the relationship between meat color indexes in different parts of yak meat during postmortem aging. The latissimus dorsi, longissimus dorsi and semitendinosus meat were taken as the research objects. The meat color, stability index of flesh color, the total myoglobin (TMb) content, the relative content of oxymyoglobin (OMb) and metmyoglobin (MMb), metmyoglobin reductase (MetMbR) activity, and pH value were determined and analyzed. Results showed that, with the aging time prolonged, the L* and a* values of the latissimus dorsi, longissimus dorsi and semitendinosus meat tended to increase first and then decrease. The TMb content, OMb% and MetMbR activity showed a downward trend. In which, OMb% and MetMbR activity decreased significantly (P < 0.05), while MMb% increased significantly (P<0.05). The pH value tended to decrease and then remain relatively stable. Meanwhile, the b* value and H* value of the longissimus dorsi and semitendinosus meat presented a gradual upward trend, and the b* value and H* value of the latissimus dorsi increased first and then decreased. At the same aging time, there was no significant difference between the L* and b* values of the three-treatment yak meat. The a* value, TMb content, OMb%, and MetMbR activity of the latissimus dorsi and longissimus dorsi were higher than those of the semitendinous meat. In addition, the MMb% and H* values of the semitendinosus meat were higher than those of the latissimus dorsi and longissimus dorsi. It could be seen that the meat color stability of the latissimus dorsi and longissimus dorsi was superior to the semitendinosus meat of yak meat, while the color stability did not show the same tendency.
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