Tenderization of Yak Meat by the Combination of Papain and High-Pressure Processing Treatments
Sign Up to like & getrecommendations! Published in 2019 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-019-2245-3
Abstract: The effects of papain and high-pressure processing (HPP), applied separately or in combination, on the tenderization of yak meat were studied regarding texture, water-holding capacity (WHC), cooking loss (CL), pH, and color. When papain was… read more here.
Keywords: yak meat; combination; tenderization; meat ... See more keywords
Effect of mitochondrial apoptotic activation through the mitochondrial membrane permeability transition pore on yak meat tenderness during postmortem aging.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.04.185
Abstract: The effect of membrane permeability transition pore dependent mitochondrial apoptotic activation on yak meat tenderness was investigated. Results indicate that MPTP opening increased significantly and the mitochondrial membrane potential decreased markedly in the early aging… read more here.
Keywords: yak meat; mitochondrial membrane; mitochondrial apoptotic; meat tenderness ... See more keywords
Protective characterization of low dose sodium nitrite on yak meat myoglobin in a hydroxy radical oxidation environment: Fourier Transform Infrared spectroscopy and laser Micro-Raman spectroscopy
Sign Up to like & getrecommendations! Published in 2019 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2019.108556
Abstract: Abstract The effect of NaNO2 in hydroxyl radical-mediated oxidative damage of yak meat myoglobin was investigated. Laser micro-Raman spectroscopy and Fourier Transform Infrared spectroscopy were used to assess protein (carbonyls, total sulfhydryl and Disulfide bonds)… read more here.
Keywords: yak meat; laser micro; meat myoglobin; oxidation ... See more keywords
Stable isotopes verify geographical origin of yak meat from Qinghai-Tibet plateau.
Sign Up to like & getrecommendations! Published in 2020 at "Meat science"
DOI: 10.1016/j.meatsci.2020.108113
Abstract: High-value yak meat from Qinghai-Tibet Plateau was investigated using stable isotopes (δ13C, δ2H, δ18O, δ15N and δ34S) to identify attributes which could verify and protect its geographical origin. Supervised PLS-DA was applied to the isotope… read more here.
Keywords: yak meat; stable isotopes; origin; meat ... See more keywords
Effects of altitude on meat quality difference and its relationship with HIF-1α during postmortem maturation of beef.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food biochemistry"
DOI: 10.1111/jfbc.14470
Abstract: This study investigated the differences in meat quality during postmortem aging of yak meat from different altitudes as well as the relationship between the release of hypoxic factor HIF-1α and meat quality. The results showed… read more here.
Keywords: quality; postmortem; meat quality; hif ... See more keywords
Differential proteomic analysis to identify proteins associated with Tenderness of Yak meat from different parts based on TMT Proteomic
Sign Up to like & getrecommendations! Published in 2021 at "Food Science and Technology"
DOI: 10.1590/fst.58721
Abstract: Abstract In order to study the tenderness mechanism of difference in different parts of Yak meat, the differentially expressed proteins (DEPs) and its correlation with quality of Yak meat were studied by TMT (Tandem Mass… read more here.
Keywords: yak meat; difference; analysis; different parts ... See more keywords
Lipidomics and Transcriptome Reveal the Effects of Feeding Systems on Fatty Acids in Yak’s Meat
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DOI: 10.3390/foods11172582
Abstract: The differences of fatty acids in yak’s meat under graze feeding (GF) and stall feeding (SF) regimes and the regulation mechanism of the feeding system on the fatty acids content in yak ’s meat was… read more here.
Keywords: acids yak; fatty acids; content; yak meat ... See more keywords
Protective Effects of Four Natural Antioxidants on Hydroxyl-Radical-Induced Lipid and Protein Oxidation in Yak Meat
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11193062
Abstract: The impacts of natural antioxidants, including ferulic acid, diallyl sulfide, α-tocopherol, and rutin, at a level of 0.2 g/kg on lipid and protein oxidation of minced yak meat in a hydroxyl-radical-generating system were investigated, and… read more here.
Keywords: oxidation; protein oxidation; lipid protein; yak meat ... See more keywords