牦牛肉品质特性研究进展

Research Advances in Yak Meat Quality Characteristics

从牦牛肉化学组成、营养价值、食用品质、技术品质及卫生品质等方面总结了近年来人们对牦牛肉品质特性的研究。作为中国西部肉类蛋白的重要来源,牦牛肉具有安全、高蛋白、低脂肪、良好的氨基酸和脂肪酸组成等优点。而有关"牦牛肉较老"的观点可以归因于屠宰年龄较大并且没有进行分档,宰后成熟处理对提高牦牛肉嫩度及其它肉品质效果显著。

The present paper reviewed yak meat quality characteristics from several aspects such as the composition,nutritive value,eating quality,processing quality and safety quality of yak meat in recent years.As an important source of meat protein in western China,yak meat has lots of advantages including safe,high protein content,low fat content,good amino acid balance and fatty acid profile.A perception that meat derived from yaks is less tender can be attributed to older harvested ages and without any distinction when sold to commercial market.Aging is an effective way to gain favorable changes in meat tenderness and other characteristics.