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.
|Number of pages||5|
|State||Published - Jul 1 2015|
Bibliographical noteFunding Information:
This work was supported by the Sichuan Yak Production Program ( 2012NZ0047-03, 04, 05 ), the National Nature Science Foundation of China ( J1103518 ), and the National Beef Cattle Industrial Technology System ( CARS-38 ).
© 2015 Elsevier Ltd.
- Antioxidant enzyme
- Bos grunniens
- Myoglobin oxidation
ASJC Scopus subject areas
- Food Science