Comparison of meat quality characteristics of Gannan yak and Qinghai yak

In order to explore the differences of meat quality characteristics of yaks in different local groups and effect of gender on the meat quality,12 Gannan yaks( 6 males,6 females) and 12 Qinghai yaks( 6 males,6females) nearly 4 years old were selected as materials,and the meat chroma,p H,water loss rate,shear force,cooking loss and texture profile analysis( TPA) were determined. The results showed that Gannan yak 's shear force,water loss rate,cooking loss,a*,b*,C*,h value were higher than those of Qinghai yak significantly( p <0.01),hardness and chewiness were higher than those of Qinghai yak significantly( p < 0.05),accounting for Gannan yak meat color was deeper than Qinghai yak,and meat was tougher,and processing cost was higher comparatively with higher processing loss. Gannan male yak 's b*value was lower than Gannan female yak significantly( p < 0.01),C*value was higher than Gannan female yak significantly( p < 0.05),resilience was lower than Gannan female yak significantly( p < 0.05),hardness was higher than Gannan female yak significantly( p <0.01),accounting for meat of Gannan male yak was more light- colored and harder. Qinghai male yak's shearing force,a*and C*value were significantly higher than Qinghai female yak( p < 0.05),accounting for Qinghai male yak meat was tougher and brightly- colored than Qinghai female yak.Meanwhile,the shear force,water loss rate,b*,C*value,chewiness were significantly positive correlation,and a*,b*,C*,h value were significantly positive correlation. Cohesiveness and water loss rate,cooking loss,a*,b*,C*value,chewing were negatively correlatedsignificantly,respectively.There are large differences in meat quality of Gannan yak and Qinghai yak.And influences of gender on the meat also vary.