Comparison of yak meat quality with different water-holding capacity and analysis for characteristics of myofibrillar protein isolate gel

To explore the change of yak meat quality with different WHC and characteristics of myofibrillar protein isolate gel,sixteen pieces of yak meat were divided into lower( n = 6,loss < 1.5%) and higher( n = 10,loss≥1.5%)drip loss group by cluster analysis. The quality and gel properties were compared. The results indicated: the poor WHC meat had lower p H value,CIE a*value and higher CIE L*value when compared with the lower drip loss group.Total protein and myofibrillar protein were denatured more easily than that from that lower loss group.On the other hand,the characteristics of myofibrillar proteins gel of lower drip loss group was better than those of high drip loss group under the best gel environmental conditions( p H7.0,ionic strength( 0.6 mol / L Na Cl) and temperature of 70 ℃).In conclusion,the water can markedly improve the quality of yak meat and gel properties of meat protein.