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Effects of Dry Aging Times on the Quality of Yak Meat

Authors :
Changfu LI
Jing DENG
Tianyang WANG
Sijie WANG
Yiling XIONG
Yang LIU
Yuwen YI
Kaixian ZHU
Huachang WU
Source :
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 66-75 (2024)
Publication Year :
2024
Publisher :
The editorial department of Science and Technology of Food Industry, 2024.

Abstract

To investigate the changes in the quality of yak meat at different dry aging times (7, 14, 21, 28 and 35 d), in this study, sensory evaluation, texture analysis, and GC-IMS were employed to investigate the changes in texture and flavor of yak meat during different dry aging periods. Additionally, PLS-DA was utilized to identify the characteristic flavor compounds. The results showed that the dry aged 35 days sample exhibited the highest comprehensive score, with intact soft tissue structure and a favorable overall acceptability of aroma. The dry aging time had significant effects on the hardness, chewability, and adhesivity of yak meat (P

Details

Language :
Chinese
ISSN :
10020306
Volume :
45
Issue :
15
Database :
Directory of Open Access Journals
Journal :
Shipin gongye ke-ji
Publication Type :
Academic Journal
Accession number :
edsdoj.5cc9af40ca3142f58cef058a7245b101
Document Type :
article
Full Text :
https://doi.org/10.13386/j.issn1002-0306.2023080046