Study On Processing Characteristics And Suitability Of Qinghai Plateau Yak Meat From Different Parts

With the development of society and economy,China's beef production and consumption are increasing day by day,and the gap between beef output and consumption with developed countries is being continuously reduced,but the growth rate of consumption is significantly higher than that of China's beef output.The growth rate,the resulting beef supply gap is constantly expanding,and an important measure that can alleviate this contradiction is to increase the development and utilization of yak meat.China has abundant yak resources.Yak beef is a type of meat with extremely high nutritional value.It has great research significance and utilization value and can make up for the shortage of beef supply in China.However,the research and utilization of yak meat is still in its infancy,and problems such as insufficient research on yak meat quality differences,unreasonable choice of processing methods,and single yak meat products need to be properly resolved.Therefore,in order to conduct in-depth research on the quality of yak meat in different parts,and based on this,a reasonable selection of suitable processing methods for yak meat in different parts is made,and the in-depth development and utilization of yak meat is carried out smoothly.In this test,samples of Qinghai high-prototype yak meat were collected.The meat of each part of Qinghai high-prototype yak was studied for six representative low-end meats including flank,knuckle,rump,chuck tender,outside plat,and shank.Nutritional characteristics,physical and chemical characteristics and processing characteristics.Studies have shown that there are large differences in the quality characteristics of meat in different parts.The meat content of flank in each part of meat is at least about 70%,while the fat content occupies a high level of more than 4%.Therefore,the thawing loss is also compared.As small as 1.6%,but its tenderness and emulsification performance are relatively poor.All the indicators of knuckle are relatively balanced.Among the six parts,the meat belongs to the middle and upper grades,and has good tenderness and gel emulsification properties.The overall quality of rump is slightly worse than that of knuckle.Its collagen content is relatively high,approximately 19.25%,but it has relatively good gel emulsification properties.The collagen content of the chuck tender is 16.01%,and the higher cooking loss is 52.75%,and its emulsifying performance and gel performance are relatively poor,its emulsifying ability is only 1.88,and its emulsifying stability is also poor.Outside plat strips have a higher protein content of 25.06%,but a lower fat content of 1.82%.The color difference data shows that the flesh color is dark,the shear force is 6.28 kg,and the emulsification gel performance is not good when the tenderness is poor.Shank is prominent in the meat of the six parts,the collagen content is as high as 20.11%,and it has excellent water retention.Its cooking loss is only 37.36%,but its tenderness is poor,and its emulsifying gel performance is not good.These differences have a great influence on the processing of yak meat,which can be inferred that the suitable processing methods of different parts of yak meat are quite different.Three different processing methods are selected to verify the processing suitability of different parts of yak meat,which are three processes of sausage production,cooking and drying,and correlation analysis is used The method establishes a relationship between the raw meat and the processed product indicators,and then further classifies and simplifies the indicators according to the principal component analysis method and cluster analysis,and selects the core indicators of raw meat suitable for sausage production,cooking,and drying,Determine the weight of the core evaluation index,establish different parts of yak meat sausage,cooking,dry processing quality evaluation model,combined with sensory evaluation data for regression analysis and model verification,and finally determine the processing suitability of different parts of yak meat Appropriate parts for sausage processing,cooking and dry processing.After the quality characteristics of the selected six parts of raw meat and the processed.After comparing and analyzing the quality characteristics of the three products,the processing suitability models of the three processing methods were obtained.(1)Establish a quality evaluation model of yak meat low-temperature smoked sausage Y=0.2545A+0.2003B+0.2661C+0.2791D,where A is emulsification,B is collagen content,C is chewability,and D is hardness.Six types of Qinghai high-grade yak meat are divided into three categories:knuckle is suitable for low-temperature smoked sausages,flank and rump meat are more suitable for low-temperature smoked sausages,and chuck tender,outside plat,and shank are not suitable for low-temperature smoked and cooked sausage.The linear regression analysis method was used to verify the processing model of yak meat low-temperature smoked sausage,and R2=0.823.The fitting coefficient was greater than 0.8,which could accurately predict that the sensory evaluation was very large,and it was better early.To reflect the suitability of yak meat sausage processing.(2)Establish a quality evaluation model for marinated yak meat stew Y=0.2525A+0.2148B+0.2796C+0.2531D,where A is the thawing loss,B is the collagen content,C is the trace content,and D is the hardness.A linear Qinghai high-profile yak meat is divided into 3 types:shank is suitable for processing marinated yak meat,flank and knuckle are more convenient for processing marinated beef,and chuck tender,outside plat,and rump are not suitable for processing marinated beef.The regression analysis method was used to verify the processing model of stewed yak meat,and R2=0.953,with a fitting coefficient greater than 0.8,which can accurately predict the great sensory evaluation and better reflect the appropriate processing of stewed yak meat.(3)Establish a quality evaluation model for dried yak meat,Y=0.2361A+0.2325B+0.3015C+0.2299D,where A is the cooking loss,B is the gel hardness,C is the chewability of the gel,and D is the water content.Six types of Qinghai high-quality yak meat are divided into three types:outside plat,flank is suitable for processing yak meat slices,knuckle and rump meat are more suitable for processing yak meat slices,and chuck tender and shank are not suitable for processing yak meat slices.The linear regression analysis method was used to verify the yak meat fillet processing model R2=0.918,and its fitting coefficient is greater than 0.8,which can accurately predict the sensory evaluation and better reflect the suitability of yak meat jerky processing.In this paper,the research on the quality characteristics of representative parts of yak meat fills the gap in the study of the difference in the parts of yak meat processing,and establishes three product processing methods for low-temperature smoked sausage,braised yak meat and dried yak meat products.The evaluation model of suitability processing provides a theoretical basis and data reference for the suitability analysis of different parts of yak meat processing.