Post-mortem oxidative stability of three yak (Bos grunniens) muscles as influenced by animal age

Wenting Wen, Xiaolin Luo, Baixue Xia, Jiuqiang Guan, Yuanyang Nie, Lu Li, Jingyue Duan, Surendranath P. Suman, Qun Sun

Research output: Contribution to journalArticlepeer-review

28 Scopus citations


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.

Original languageEnglish
Pages (from-to)121-125
Number of pages5
JournalMeat Science
StatePublished - Jul 1 2015

Bibliographical note

Publisher Copyright:
© 2015 Elsevier Ltd.


  • Antioxidant enzyme
  • Bos grunniens
  • Muscle
  • Myoglobin oxidation
  • Yak

ASJC Scopus subject areas

  • Food Science


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