Abstract:

The aim of this study was to study the muscle’s physiology and biochemistry characteristics and to provide data for protection and utilization of genetic resources and meat processing in yak.The difference of muscle fiber diameter, drip loss rate and muscle color were detected between two kinds of yak, and their association with pH value were analyzed. The result showed that there was no significant difference in muscle pH and water drop loss rate between the two kinds of yak(P>0.05); The muscle fiber diameter of Jinchuan Multi-vertebrate yak was less than that of Maiwa yak(P<0.05); in the two yak populations- muscle, variation trend of ΔL* , Δa* and Δb* was similar with ΔE*, ΔC* and ΔH*, respectively. There were no significant correlationship between muscle’s L* value and pH，L* and a*(P>0.05), which was related to the high Fe²⁺ content of Jinchuan Muliti-vertebrate yak’s muscle. Jinchuan Multi-vertebrate yak had better meat color than that of Maiwa yak, the former’s meat was more tender than that of the latter. The variation of L* value of yak muscle could reflects the variation of meat color well, it could be as a reference parameter to evaluate meat color and quality.