Effects of L-Lys on the Quality Characteristics and Oxidation Degree of Yak Meat under MDA Induced Oxidation

In order to study the effects of L-Lys on the quality characteristics and protein oxidation of yak meat induced by MDA. In this study, MDA was used as the simulated oxidation system, and yak meat were used as the research objects. The changes of edible quality, lipid oxidation, protein oxidation and muscle histological characteristics during storage were measured after yak meat treated with different concentrations of L-Lys and MDA. The results showed that 10 mmol/L L-Lys could reduce the increase of pH caused by MDA, alleviate the excessive increase of hardness and chewiness, and significantly inhibit the conversion of oxygenated myoglobin into high iron myoglobin, thereby increasing the L* value and a* value (P