ArticleFood science & nutrition2025
Effects of Slaughter Age on the Quality of Gannan Yak Meat: Analysis of Edible Quality, Nutritional Value, and GC × GC-ToF-MS of the Longissimus Dorsi Muscle.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Comparative analysis of fatty acids, amino acids, and flavor compounds in different skeletal muscles of the Tianzhu white yak.Animal bioscience · 2026Article
- Effects of vitamin A restriction on carcass characteristics, antioxidant capacity, meat quality and meat storage period of Yanbian yellow cattle.Animal bioscience · 2026Article
- Genomic Adaptation, Environmental Challenges, and Sustainable Yak Husbandry in High-Altitude Pastoral Systems.Veterinary sciences · 2025Review
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4 authors.
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Abstract
Gannan yak meat is a natural green organic food with rich nutritional value. However, the slaughter age of Gannan yak in the market is older and has lower meat quality. In this study, yaks of different slaughtering ages were selected to assess the edible quality, nutritional value, and flavor characteristics of the longissimus dorsi (LD) muscle, and the optimal slaughtering age was identified based on the results. The results showed that the shear force (6.10 kgf), water loss rate (26.89%), cooking loss (23.71%), and drip loss (1.95%) of yak meat were significantly lower when the slaughter age was 2-4 years than in the other slaughter age groups (
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