TY - JOUR
T1 - Post-mortem oxidative stability of three yak (Bos grunniens) muscles as influenced by animal age
AU - Wen, Wenting
AU - Luo, Xiaolin
AU - Xia, Baixue
AU - Guan, Jiuqiang
AU - Nie, Yuanyang
AU - Li, Lu
AU - Duan, Jingyue
AU - Suman, Surendranath P.
AU - Sun, Qun
N1 - Publisher Copyright:
© 2015 Elsevier Ltd.
PY - 2015/7/1
Y1 - 2015/7/1
N2 - The influence of animal age and muscle source on the oxidative stability of yak steaks was examined. Longissimus thoracis (LT) muscles from yaks of different age groups (0.5, 1.5, 2.5, and 3.5. years), and three muscle sources of LT, Psoas major (PM), and Biceps femoris (BF) from yaks of 0.5, 1.5, and 2.5. years, were evaluated for metmyoglobin content, activity of antioxidant enzymes, and antioxidant capacity. Oxidative stability was influenced (P<. 0.05) by muscle source and animal age. LT steaks from 0.5, 1.5, and 2.5. year old yaks exhibited lower (P<. 0.05) metmyoglobin content than their PM and BF counterparts. Furthermore, LT steaks from 3.5. year old yaks demonstrated lower (P<. 0.05) metmyoglobin content and greater (P<. 0.05) activities of antioxidant enzymes than LT steaks from other age groups. These results indicated the necessity to develop muscle- and age-specific processing strategies to improve color and oxidative stability of yak meat.
AB - The influence of animal age and muscle source on the oxidative stability of yak steaks was examined. Longissimus thoracis (LT) muscles from yaks of different age groups (0.5, 1.5, 2.5, and 3.5. years), and three muscle sources of LT, Psoas major (PM), and Biceps femoris (BF) from yaks of 0.5, 1.5, and 2.5. years, were evaluated for metmyoglobin content, activity of antioxidant enzymes, and antioxidant capacity. Oxidative stability was influenced (P<. 0.05) by muscle source and animal age. LT steaks from 0.5, 1.5, and 2.5. year old yaks exhibited lower (P<. 0.05) metmyoglobin content than their PM and BF counterparts. Furthermore, LT steaks from 3.5. year old yaks demonstrated lower (P<. 0.05) metmyoglobin content and greater (P<. 0.05) activities of antioxidant enzymes than LT steaks from other age groups. These results indicated the necessity to develop muscle- and age-specific processing strategies to improve color and oxidative stability of yak meat.
KW - Antioxidant enzyme
KW - Bos grunniens
KW - Muscle
KW - Myoglobin oxidation
KW - Yak
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U2 - 10.1016/j.meatsci.2015.03.014
DO - 10.1016/j.meatsci.2015.03.014
M3 - Article
C2 - 25839885
AN - SCOPUS:84964237823
SN - 0309-1740
VL - 105
SP - 121
EP - 125
JO - Meat Science
JF - Meat Science
ER -