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- Han, Ge; Zhang, Lang; Li, Qixuan; Wang, Yan; Chen, Qian; Kong, Baohua
- Meat science 2020 v.162 pp. 108030
- 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
- ... 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 ...