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Effects of Slaughter Age on the Quality of Gannan Yak Meat: Analysis of Edible Quality, Nutritional Value, and GC × GC-ToF-MS of the Longissimus Dorsi Muscle

Summary

This study examined how the age at which yaks are slaughtered affects meat quality. Young yaks slaughtered between 2-4 years produced the most tender, juicy meat with the best flavor and highest nutritional value. Older yaks (6-8 years) had tougher, drier meat with less desirable fatty acid profiles. The findings suggest that slaughtering yaks at 2-4 years of age produces superior quality meat for consumers.

Background

Gannan yak meat is a natural green organic food with rich nutritional value, but traditional herding practices result in older slaughter ages and lower meat quality. Slaughter age significantly affects physical, chemical, nutritional, and flavor properties of meat across different species. This study aims to identify the optimal slaughter age for Gannan yaks through comprehensive quality analysis.

Objective

To assess the edible quality, nutritional value, and flavor characteristics of longissimus dorsi muscle from yaks at different slaughter ages (2-4, 4-6, and 6-8 years) to determine the optimal slaughter age for producing high-quality meat products.

Results

Meat from 2-4 year old yaks demonstrated superior edible quality with lower shear force, water loss, cooking loss, and drip loss. This age group also showed highest cohesiveness, elasticity, gumminess, monounsaturated and polyunsaturated fatty acid contents, and most complex flavor characteristics with highest levels of key active flavor substances like 2-nonenal and 2,3-butanedione.

Conclusion

Gannan yak meat from 2-4 year old animals is optimal for meat production, demonstrating superior edible quality, nutritional value, and distinct flavor characteristics compared to older animals. These findings provide scientific basis for standardizing slaughter age guidelines to improve meat quality and industry sustainability.
  • Published in:Food Science & Nutrition,
  • Study Type:Experimental Study,
  • Source: PMC12163752, PMID: 40521073
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