Food and Fermentation Industries >

2020 , Vol. 46 >Issue 23: 123 - 130

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024579

Effects of different thawing methods on the quality characteristics of yak meat

  • LI Luqian ,
  • YAN Qige ,
  • HA Yujie ,
  • CHEN Lianhong ,
  • LI Jian ,
  • QIN Fei ,
  • DU Rongsheng ,
  • WANG Linlin
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  • 1(College of Food Science and Technology,Southwest Minzu University,Chengdu 610041,China);
    2(College of Animal Science and Veterinary Medicine,Southwest Minzu University,Chengdu,610041);
    3(College of Veterinary Medicine,Gansu Agricultural University,Lanzhou 730070,China)

Received date: 2020-06-05

  Revised date: 2020-07-17

  Online published: 2020-12-30

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Abstract

The frozenLongissimus Dorsi of yak meat were as the research objects in order to determine and analyze the changes of the food quality,nutritional quality,sensory quality and muscle histological characteristics after different thawing treatments,and to obtain the best thawing method.The results showed that hydrostatic thawing was more beneficial to maintain the pH and water holding capacity than other methods.Meanwhile,hydrostatic thawing and refrigerated thawing were more conducive to maintaining the color stability.Microwave defrosting and refrigeration defrosting could promote the ripening and tenderizing of yak meat.Frozen thawing had the least effect on the sensory quality of yak meat.At the same time,air thawing,refrigerated thawing and microwave thawing had large muscle fiber gap and relatively heavy damage degree of muscle fiber,and still water thawing damage is small.From the above,refrigeration and microwave thawing had a positive effect on maintaining the quality of thawed yak meat on the whole,followed by hydrostatic thawing.The results of this study can provide data support and theoretical basis for the production and processing of thawed yak meat.

Key words： yak meat; freezing after slaughtered; thawing method; quality characteristic; muscle histological characteristics

Cite this article

LI Luqian , YAN Qige , HA Yujie , CHEN Lianhong , LI Jian , QIN Fei , DU Rongsheng , WANG Linlin . Effects of different thawing methods on the quality characteristics of yak meat[J]. Food and Fermentation Industries, 2020 , 46(23) : 123 -130 . DOI: 10.13995/j.cnki.11-1802/ts.024579

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