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Influence of Aging Days and Age at Harvest on Meat Quality of Gannan Black Yak

Author(s): H.L. Wan | L.P. Zhang | M.A. Brown | X.J. Wu | J.H. Wang | L. Yang | Z. Deng | J.P. Wu

Journal: Journal of Animal and Veterinary Advances
ISSN 1680-5593

Volume: 10;
Issue: 9;
Start page: 1089;
Date: 2011;
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Keywords: aging | age at harvest | meat quality | Gannan Black yak | shear force | postmortem

Meat from yak (Bos grunniens) is a primary staple in diets of people in western China. Yak meat has low-fat content, high protein and good amino acid and fatty acid profiles. However, meat from yak may be less tender than meat from Bos taurus cattle. Gannan Black yaks (n = 181) were used to investigate the effects of age at harvest and aging days on meat quality characteristics of M. longissimus dorsi. Yaks were harvested at 2, 3 and 4 year of age and muscles of each yak carcass were aged for 0, 1, 3, 7, 14 or 21 days at 4°C and frozen at -20°C until analyzed. Age at harvest affected shear force and percentage fat, protein and moisture (p
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