Effects of Natural Extracts and Complex Phosphates on the Quality Characteristics of Yak Meat Minced during Cold Storage

In order to study the interaction and antioxidant effects of the combination of natural extract and complex phosphate on the quality characteristics of yak mince during cold storage. In this study, rosemary, grape seed extract and complex phosphate were mixed at the ratio of 0.015%, 0.02% and 0.10%, and the edible quality, rheological properties, lipid oxidation and protein oxidation of yak meat were measured after the meat was refrigerated at 4 ℃ for 12, 24, 36, 48 and 60 h. The results showed that with the extension of refrigeration time, the pH of yak mince treated with rosemary, grape seed extract and complex phosphate decreased significantly, and the water retention increased significantly (P