A comparative analysis of carcass and meat traits of yaks

Yu Ma; Guoyuan Ma; Xiangying Kong; Hongmei Shi; Li Zhang; Qunli Yu; Xue Yang; Ya Zheng

doi:10.26599/FSAP.2023.9240035

Food Science of Animal Products 2023, 1(3): 9240035 https://doi.org/10.26599/FSAP.2023.9240035

Research Article |

Open Access | Issue | Published: 18 December 2023

A comparative analysis of carcass and meat traits of yaks

Show Author's Information Hide Author's Information Yu Ma^¹, Guoyuan Ma^¹, Xiangying Kong^², Hongmei Shi^³, Li Zhang^¹(

), Qunli Yu^¹, Xue Yang^¹, Ya Zheng^⁴

1College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China

2Haibei Tibetan Autonomous Prefecture Agricultural and Livestock Integrated Service Center, Haiyan 810299, China

3Gannan Tibetan Autonomous Prefecture Livestock Workstation, Hezuo 747000, China

4Institute of Agricultural Product Storage and Processing, Gansu Academy of Agricultural Sciences, Lanzhou 730000, China

Keywords:

carcass characteristics, yak, visual image technology, meat production, meat quality

Cite this article:

Ma Y, Ma G, Kong X, et al. A comparative analysis of carcass and meat traits of yaks. Food Science of Animal Products, 2023, 1(3): 9240035. https://doi.org/10.26599/FSAP.2023.9240035

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Abstract

This study primarily compares the carcass and meat quality traits of yaks of different ages and genders. Measurements of carcass weight and characteristics were taken for male and female Gannan yaks aged 1–2, 2–4, 4–6, and 6 years and older. Additionally, the weight and meat quality of 9 major cuts were measured. The results indicated significant variations in various aspects of yak carcasses around the age of 4, and substantial differences between male and female yaks after the age of 4. Different body regions showed distinct meat quality. The tenderness of the tenderloin is the highest (P < 0.05), while the striploin is the lowest (P < 0.05), and the protein content of the hindquarter cuts is higher. Principal component analysis (PCA) was employed to identify key factors significantly affecting total meat yield. Subsequently, predictive models for total meat yield were developed for yaks aged 1–4 years, 4+ years for males, and 4+ years for females based on these factors. Furthermore, the meat from the 9 major cuts was classified according to its intrinsic meat quality traits, which holds significant reference value for the assessment of yak carcass yield grades and the grading of quality in meat cuts, ultimately contributing to the realization of the full potential of the yak meat industry.

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About this article

A comparative analysis of carcass and meat traits of yaks

Show Author's information Hide Author's Information Yu Ma^¹, Guoyuan Ma^¹, Xiangying Kong^², Hongmei Shi^³, Li Zhang^¹(

), Qunli Yu^¹, Xue Yang^¹, Ya Zheng^⁴

1College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China

2Haibei Tibetan Autonomous Prefecture Agricultural and Livestock Integrated Service Center, Haiyan 810299, China

3Gannan Tibetan Autonomous Prefecture Livestock Workstation, Hezuo 747000, China

4Institute of Agricultural Product Storage and Processing, Gansu Academy of Agricultural Sciences, Lanzhou 730000, China

Abstract

Keywords: carcass characteristics, yak, visual image technology, meat production, meat quality

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Acknowledgements

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Publication history

Received: 31 July 2023

Revised: 09 August 2023

Accepted: 28 October 2023

Published: 18 December 2023

Issue date: October 2023

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Acknowledgements

This study was supported by the National Key Research and Development Project (2021YFD1600204-02); the program for China Modern Agricultural Industry Research System (cattle and yak) (No. CARS-37); and Research and Application of Rapid Detection Technology for Contaminants in By-products and Products of Beef Cattle in Gansu Province (21YF5NA150).

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Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).