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ZHANG Li, BAO Gao-liang, SUN Bao-zhong, NIU Jun, GUO Zhao-bin, WANG Li, YU Qun-li, XIE Peng. Predicting texture properties of yak meat by the changing of p H value during cooling storage with vacuum packing[J]. Science and Technology of Food Industry, 2016, (05): 324-328. doi: 10.13386/j.issn1002-0306.2016.05.057
Citation: ZHANG Li, BAO Gao-liang, SUN Bao-zhong, NIU Jun, GUO Zhao-bin, WANG Li, YU Qun-li, XIE Peng. Predicting texture properties of yak meat by the changing of p H value during cooling storage with vacuum packing[J]. Science and Technology of Food Industry, 2016, (05): 324-328. doi: 10.13386/j.issn1002-0306.2016.05.057

Predicting texture properties of yak meat by the changing of p H value during cooling storage with vacuum packing

doi: 10.13386/j.issn1002-0306.2016.05.057
  • Received Date: 2015-06-08
  • In order to investigate the effect of early postmortem p H change on texture traits of yak meat,p H change and texture profile analysis( TPA) traits of yak meat were determined. The predictive effect of p H change on TPA traits was evaluated by kinetics data analysis and stepwise regression. Results showed that significant change of p H of yak meat occurred within postmortem 24 h with ultimate p H near by 5.5. The 3 parameters of p H model obtained through kinetics data analysis were all selected in the predictive equation. The coefficients of determination( R2) of prediction equations for hardness and chewiness were exceeding 0.85.The parameter of initial p H( pH0) was selected into the regression equations for 4 times.The fitting degrees ranged from 0.64 to 0.93.The relative percent deviation( RPD) for all TPA traits all exceeded 2.0 which indicated prediction model based on early p H changes of yak meat could be applied in estimation of texture traits of yak meat
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