Evaluation of tenderness and juiciness of domestic yak meat and its hybrid in comparison with domestic cattle meat

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26788462%3A_____%2F22%3AN0000075" target="_blank" >RIV/26788462:_____/22:N0000075 - isvavai.cz</a>

Result on the web

<a href="https://www.scientific-publications.net/get/1000056/1667585646163366.pdf" target="_blank" >https://www.scientific-publications.net/get/1000056/1667585646163366.pdf</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Evaluation of tenderness and juiciness of domestic yak meat and its hybrid in comparison with domestic cattle meat

Original language description

Production of alternative types of meat such as domestic yak meat, offers not only economic opportunities but also nutritional benefits and still represents a gap in the market due to supply and demand constraints. The aim of this study is to compare the tenderness and juiciness of domestic yak meat with meat of crossbreed domestic yak with domestic cattle and meat of domestic cattle itself during maturation. Samples of ribeye from domestic yak, domestic yak hybrid and domestic cattle were taken. Individual meat samples were vacuumed and matured at 4 °C. During maturation, the pH (Testo602-pH2-CONRAD probe), weight loss, tenderness and juiciness of grilled meat samples were evaluated once a week using a TA.XT texturometer plus Stable Micor Systems TM (Warner-Bratzler knife, 50 mm compression probe). Sensory analyzes of meat samples were also performed once a week, focusing on their color, fatness, aroma, consistency, juiciness and taste. Domestic yak is a neglected cattle with considerable and as yet untapped potential, especially for meat production, which represents a unique, nutritionally valuable opportunity to diversify the diet.

Czech name

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Czech description

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Type

J_ost - Miscellaneous article in a specialist periodical

CEP classification

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OECD FORD branch

40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2022

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Agriculture & Food

ISSN

1314-8591

e-ISSN

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Volume of the periodical

10

Issue of the periodical within the volume

2022-11-04

Country of publishing house

BG - BULGARIA

Number of pages

14

Pages from-to

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UT code for WoS article

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EID of the result in the Scopus database

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