Study Of DaTong Calf Yak Meat Quality Analyses And Safety In QingHai

The random selection yak are normal, the healthy, the age of 6 months calf yak (total 6) compared with the 2-3 years old of adult yak, and determined edible quality, nutrient content, fatty acid composition ,volatile, safety. The results were as below:1.Edible qualitythe color and marble of calf yak meat are less than those of adult yak meat, and marbe was the significance difference(P<0.05). The calf yak meat quality contributed to water holding capacity(P<0.05) , the cooked meat ratio(P<0.01) more than those of the adult yak, and the lose water ratio, the muscle fiber diameter, the shearing force were less than those of the adult yak, which indicated that the quality of the calf beef meat was better than adult yak meat's.2.Nutrient contentsNutrient contents of calf yak meat contributed to water content, protein content compared as those of adult yak meat more than 1.11%, 1.82%, and the dry material content, the fat content, the ash content compared as the adult yak less than 1.11%, 0.94%, 0.39%, which indicated that calf yak meat had the high protein, the low fat content and higher quality beef. Calf yak meat of Vitamin VB1 and VB2 content were higher than those of adult yak and yellow cattl(eP<0.01). Calf yak meat'Ca, Se content are higher than those of adult yak of 0.25mg/100g, 0.001mg/100g,and Fe, Zn are lower than adult yak of 0.752mg/100g, 0.254mg/100g. Amino acid total quantity (TAA)(80.18g/100g) of calf yak, essential amino acids (EAA) compared to adult yak meats'were less 0.47g/100g, 0.73 g/100g, the proline 3.49 g/100g, higher than adult yak 0.48g/100g. According to the UN Food and Agriculture Organization (FAO), proposed the content mode of the ideal protein's essential amino acids (EAA) , the Qinghai calf yak meat's the isoleucine (Ile), the leucine (Leu) were lower than those of ideal pattern. the content of lysine (Lys) and the phenylalanine + tyrosine (Phe+Tyr) were higher than the ideal pattern.In addition,there are plenty of unessential amino acids of calf yak and adult yak meat ,but it was low value of (cys + Met) which was limited amino acid.3. Fatty acid componentsThere are diverse saturated fatty acids of the maet of calf yak and adult yak, and calf yak intermuscular saturated fatty acid, the multi-unsaturated fatty acid ,DHA ,comparision with those of the adult yak,the content were less 2.19%, 0.99%, 5.03%.The calf yak unsaturated fatty acid content were more than 3.20% compared to the adult yak's. Therein unsaturated fatty acid, the arachidonic acid and EPA were not checked, and compared to adult yak meat, the content of calf yak intermuscular the linoleic acid, linoleate respectively are 2.14 and 1.61 times. There are the adult yak'P:S 0.16, calf yak'P:S 0.15.4.yak meat volatile flavor ingredientsyak meat volatile flavor ingredients are approximately same, the calf yak meat's total amount less than 16 kinds of those of adult yak, which include alkane 1 kind, alkene 1 kind, mellowly 3 kinds, alkone 9 kind, the aromatic 1 kind, furane 1 kind. The calf yak meat's bake fragrant flavor were higher than those of the adult yak obviously, the whole flavor type were character of sweet and bake primaril but the beef fragrance and the fat fragrance were lighter.Odors type of the adult yak meat's flavor were the rich yak meat unique fragrance and fat fragrant, which can display the yak meat the peculiar flavor.5. Edible safety of yak meatTesting the heavy metal and pesticide residues showed the result was lower than the standard of green food . the sulphonamides, the furazolidone has also not picked out between the calf yak and adult yak meat, which indicated that yak meat was the safety and high quality product.