Study on yak meat tenderizer processing conditions by different salts

YANG Min; LIU Yang; YANG Fu-min; YANG Ji-tao; ZHANG Yuan

doi:10.13386/j.issn1002-0306.2014.08.057

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Science and Technology of Food Industry > 2014 > (08): 290-294. > DOI: 10.13386/j.issn1002-0306.2014.08.057

YANG Min, LIU Yang, YANG Fu-min, YANG Ji-tao, ZHANG Yuan. Study on yak meat tenderizer processing conditions by different salts[J]. Science and Technology of Food Industry, 2014, (08): 290-294. DOI: 10.13386/j.issn1002-0306.2014.08.057

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Study on yak meat tenderizer processing conditions by different salts

Lanzhou Institute of Animal Science, CAAS Key Laboratory for Yak Genetics, Breeding & Reproduction Engineering of Gansu Province
College of Science, Gansu Agricultural University
College of Food Science and Engineering, Gansu Agricultural University

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Received Date: August 26, 2013

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Abstract

Yak meat was selected as raw material and tenderized by calcium chloride, sodium pyrophosphate (TSPP) , sodium dihydrogen pyrophosphate (SDPP) and sodium tripolyphosphate (STPP) . The Warner-Bratzle shear force and myofibrillar fragmentation index (MFI) were chose as indicator, the optimum tender treatment condition of four salts solution on yak meat were determined. Results showed that, the meat tenderizer effects of different salts in different concentration under different times on yak meat were significant (p<0.01) , the interaction between salts and concentration on sheer force of yak meat were significant (p<0.01) . The best condition for tenderizer treatment on yak meat were calcium chloride concentration of 4% with two days, sodium pyrophosphate concentration of 4% with one day, sodium dihydrogen pyrophosphate concentration of5% with 3d, sodium tripolyphosphate solution concentration of 3% with 4d. Results could provide references for yak meat industrially tenderizer processed.
- Yak meat,
- tenderization,
- shearing force,
- myofibril fragmentation index

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