In order to study the effect of different plant polyphenols on the quality characteristics of minced yak meat during cold storage, the antioxidant effects of plant polyphenols were investigated.In this experiment, yak minced meat treated with four plant polyphenols (tea polyphenols, catechins, grape polyphenols, and curcumin) was used to investigate the antioxidant effects of the plant polyphenols by determining the pH, color, stability of meat color, thiobarbituric acid reactive substances, textural properties, and rheological properties of yak minced meat refrigerated at 4 ℃ for 1, 3, 5, 7, and 9 d.The results showed that the antioxidant effects of the plant polyphenols were not only limited to the yak meat minced meat but also to the yak meat minced meat treated with four plant polyphenols.The results showed that the addition of plant polyphenols had no significant effect on the pH of minced yak meat;the addition of catechins resulted in the best color of yak minced meat;The addition of plant polyphenols decreased the values of total myoglobin content, oxygenated myoglobin content, and inhibited the production of metmyoglobin during the storage period of yak mince;The addition of curcumin, tea polyphenols, and grape polyphenols slowed down the oxidation of yak mince;The addition of plant polyphenols positively affected the hardness, elasticity, cohesion, adhesion, and chewiness of yak mince;And the addition of curcumin, tea polyphenols, and catechins had the greatest effect on the G′ of yak mince.In conclusion, the addition of plant polyphenols reduced oxidative deterioration of minced yak meat during cold storage and curcumin had the best effect.
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