The objective of this study was to compare the tenderization effectiveness of treatments of ultrasound, papain, ultrasound-assisted papain, fermentation, or ultrasound-assisted papain with fermentation by evaluating the soluble protein content (CSP), myofibrillar fragmentation index (MFI), texture characteristics and protein degradation. Subsequent to each treatment, the CSP value of each method significantly increased (P<0.05). The CSP of the ultrasound-assisted papain with fermentation group had the highest CSP value, while the ultrasound-assisted group had the lowest. Also, the MFI significantly increased (P<0.05), while each treatment method produced significantly different (P<0.05) value. The hardness, springiness, cohesiveness, and chewiness of the yak meat tenderized by the five methods were lower than those of the control group (P<0.05). Among five groups, the ultrasound-assisted papain treatment method produced the lowest values. SDS-PAGE electrophoresis also showed that both the ultrasound-assisted papain treatment with and without fermentation method had the best tenderization effect. In summary, these results provide a theoretical basis for the tenderization of the yak meat and good reference for future product development.
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