Food and Fermentation Industries >

2025 , Vol. 51 >Issue 14: 9 - 16

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041113

Analysis of quality change and safety evaluation of Gannan yak meat at different ages

  • YU Xin ,
  • ZHOU Guitong ,
  • ZHAO Ziyi ,
  • HE Wen ,
  • ZHANG Yubin
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  • 1(School of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730000, China)
    2(Animal Husbandry Workstation of Zhuoni County, Gannan 747000, China)
    3(Gansu Gannan Animal Husbandry Technical Service Center, Gannan 747000, China)

Received date: 2024-09-22

  Revised date: 2024-11-19

  Online published: 2025-08-01

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Abstract

Given the quality and safety of yak meat at different slaughter ages, the study provided guidance for the production of high-quality green yak meat and the improvement of herdsmen’s benefits by solving the problem that the slaughter age of Gannan yak in the current market is too old and there is no uniform standard, resulting in different quality of yak meat.The meat quality of Gannan yaks aged 2-4 years and 4-6 years was analyzed from the aspects of color, tenderness, nutrition, in vitro digestion, fat oxidation resistance, and safety.There were significant differences in the quality of yak meat at different ages.The sensory evaluation score of 2-4-year-old yak meat was 82.3, significantly higher than that of 4-6-year-old yak meat (P<0.05).The shear force, hardness, chewiness, and water loss rate of yak meat increased significantly with age (P<0.05), while the cohesiveness, elasticity, gumminess, water holding capacity, moisture content, calcium, zinc, protein digestibility, and antioxidant activity decreased significantly (P<0.05).Through correlation analysis, it was found that the color, tenderness, protein digestibility, and fat oxidation resistance of 2-4-year-old yak meat were better than those of 4-6-year-old yak meat.In terms of safety, the detection value of heavy metals and veterinary drug residues in yak meat was much lower than the limit value specified in GB 2762—2022, which was a safe and green product.It was found that the meat quality and economic value of yak meat aged 2-4 years were more in line with the current Gannan market.It recommended 2-4-year-olds be the slaughter age of Gannan yak.

Key words： Gannan yak meat; age; food quality; nutrition quality; safety quality; correlation analysis

Cite this article

YU Xin , ZHOU Guitong , ZHAO Ziyi , HE Wen , ZHANG Yubin . Analysis of quality change and safety evaluation of Gannan yak meat at different ages[J]. Food and Fermentation Industries, 2025 , 51(14) : 9 -16 . DOI: 10.13995/j.cnki.11-1802/ts.041113

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