title: Post-mortem oxidative stability of three yak (Bos grunniens) muscles as influenced by animal age.
abstract: The influence of animal age and muscle source on the oxidative stability of yak steaks was examined. Longissimus thoracis (LT) muscles from yaks of different age groups (0.5, 1.5, 2.5, and 3.5 years), and three muscle sources of LT, Psoas major (PM), and Biceps femoris (BF) from yaks of 0.5, 1.5, and 2.5 years, were evaluated for metmyoglobin content, activity of antioxidant enzymes, and antioxidant capacity. Oxidative stability was influenced (P<0.05) by muscle source and animal age. LT steaks from 0.5, 1.5, and 2.5 year old yaks exhibited lower (P<0.05) metmyoglobin content than their PM and BF counterparts. Furthermore, LT steaks from 3.5 year old yaks demonstrated lower (P<0.05) metmyoglobin content and greater (P<0.05) activities of antioxidant enzymes than LT steaks from other age groups. These results indicated the necessity to develop muscle- and age-specific processing strategies to improve color and oxidative stability of yak meat.
authors.affiliation: Key Laboratory of Bio-resources and Eco-environment of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610064, PR China.
authors.forename: Wenting
authors.initials: W
authors.lastname: Wen
authors.affiliation: Sichuan Academy of Grassland Science, Chengdu 611731, PR China.
authors.forename: Xiaolin
authors.initials: X
authors.lastname: Luo
authors.affiliation: Key Laboratory of Bio-resources and Eco-environment of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610064, PR China.
authors.forename: Baixue
authors.initials: B
authors.lastname: Xia
authors.affiliation: Sichuan Academy of Grassland Science, Chengdu 611731, PR China.
authors.forename: Jiuqiang
authors.initials: J
authors.lastname: Guan
authors.affiliation: Key Laboratory of Bio-resources and Eco-environment of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610064, PR China.
authors.forename: Yuanyang
authors.initials: Y
authors.lastname: Nie
authors.affiliation: Key Laboratory of Bio-resources and Eco-environment of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610064, PR China.
authors.forename: Lu
authors.initials: L
authors.lastname: Li
authors.affiliation: Key Laboratory of Bio-resources and Eco-environment of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610064, PR China.
authors.forename: Jingyue
authors.initials: J
authors.lastname: Duan
authors.affiliation: Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA.
authors.forename: Surendranath P
authors.initials: SP
authors.lastname: Suman
authors.affiliation: Key Laboratory of Bio-resources and Eco-environment of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610064, PR China. Electronic address: qunsun@scu.edu.cn.
authors.forename: Qun
authors.initials: Q
authors.lastname: Sun
mesh_terms: D000003:Abattoirs; D000375:Aging; D000818:Animals; D000975:Antioxidants / Q000032:analysis / Q000378:metabolism; D002417:Cattle; D002681:China; D004044:Dietary Proteins / Q000032:analysis* / Q000737:chemistry; D063427:Food Quality; D061353:Food Storage; D008297:Male; D008460:Meat / Q000032:analysis*; D008786:Metmyoglobin / Q000032:analysis / Q000737:chemistry / Q000378:metabolism; D009124:Muscle Proteins / Q000032:analysis* / Q000737:chemistry / Q000378:metabolism; D018482:Muscle, Skeletal / Q000737:chemistry* / Q000254:growth & development / Q000378:metabolism; D010084:Oxidation-Reduction; D010088:Oxidoreductases / Q000032:analysis / Q000737:chemistry / Q000378:metabolism; D010860:Pigments, Biological / Q000032:analysis / Q000737:chemistry / Q000378:metabolism; D055550:Protein Stability; D012034:Refrigeration; D013499:Surface Properties
chemical_list: D000975:Antioxidants; D004044:Dietary Proteins; D009124:Muscle Proteins; D010860:Pigments, Biological; D008786:Metmyoglobin; D010088:Oxidoreductases
keywords: Antioxidant enzyme; Bos grunniens; Muscle; Myoglobin oxidation; Yak