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1. Impacts of different altitudes and natural drying times on lipolysis, lipid oxidation and flavour profile of traditional Tibetan yak jerky

Author:
Han, Ge; Zhang, Lang; Li, Qixuan; Wang, Yan; Chen, Qian; Kong, Baohua
Source:
Meat science 2020 v.162 pp. 108030
ISSN:
0309-1740
Subject:
2-heptanone; altitude; drying; flavor; hexane; lipid peroxidation; lipolysis; monounsaturated fatty acids; octenol; physicochemical properties; polyunsaturated fatty acids; principal component analysis; saturated fatty acids; sensory evaluation; thiobarbituric acid-reactive substances; volatile compounds; yaks
Abstract:
... The impact of different altitudes on the physicochemical properties, lipolysis, lipid oxidation, volatile compound formation and sensory evaluation of traditional Tibetan dried yak jerky during natural drying was investigated. High altitude (HA) yak jerky showed higher percentages of unsaturated fatty acids and thiobarbituric acid reactive substances than low altitude (LA) yak jerky during natural ...
DOI:
10.1016/j.meatsci.2019.108030

2. Phosphoproteomic analysis of longissimus lumborum of different altitude yaks

Author:
Yang, Yayuan; Han, Ling; Yu, Qunli; Gao, Yongfang; Song, Rende; Zhao, Suonan
Source:
Meat science 2020 v.162 pp. 108019
ISSN:
0309-1740
Subject:
altitude; bioinformatics; energy metabolism; enzymes; gene expression regulation; glycolysis; longissimus muscle; muscle protein; phosphoproteins; protein phosphorylation; protein synthesis; proteomics; yaks
Abstract:
... Yaks in high altitude regions display good adaptability to hypoxic environment. However, the mechanism involved in regulating muscle protein expression in hypoxic environment is not completely clear yet. To explore the mechanisms modulating postmortem alterations, quantitative phosphoproteomic analysis was performed on muscles of yaks raised at two different altitudes. The results indicated that 4 ...
DOI:
10.1016/j.meatsci.2019.108019