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You searched for: Journal Meat science Remove constraint Journal: Meat science Publication Year 2020 Remove constraint Publication Year: 2020 Subject altitude Remove constraint Subject: altitude
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1. Stable isotopes verify geographical origin of yak meat from Qinghai-Tibet plateau

Author:
Nie, Jing; Shao, Shengzhi; Xia, Wei; Liu, Zhi; Yu, Chongchong; Li, Rui; Wang, Wei; Li, Jirong; Yuan, Yuwei; Rogers, Karyne M.
Source:
Meat science 2020 v.165 pp. 108113
ISSN:
0309-1740
Subject:
altitude; carbon; deuterium; drinking water; farming systems; farms; food safety; heavy metals; hormones; markets; meat; nitrogen; oxygen; pesticides; protected designation of origin; provenance; stable isotopes; sulfur; tissues; traceability; yaks; China
Abstract:
... High-value yak meat from Qinghai-Tibet Plateau was investigated using stable isotopes (δ¹³C, δ²H, δ¹⁸O, δ¹⁵N and δ³⁴S) to identify attributes which could verify and protect its geographical origin. Supervised PLS-DA was applied to the isotope data to discriminate four geographical locations. δ¹³C, δ²H, and δ¹⁸O values showed significant differences according to origin while δ¹⁵N and δ³⁴S values di ...
DOI:
10.1016/j.meatsci.2020.108113

2. 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

3. 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