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

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