Farklı Yaşlardaki Yaklara Ait Etlerin Postmortem Olgunlaştırma Sürecinde Yumuşaklık ve Kalpain Aktivitelerinin Karşılaştırılması

Yak, Tibet Platosu’nda yaşayan, yüksek protein ve düşük yağ içerikli etinin yanı sıra uygulamada önemli değere sahip diğer nitelikleri ile nadir bir cinstir. Çobanlar tarafından idare edilen Yakların, 3-20 arasında değişen yaşlarda kesimleri gerçekleştirilir ve bu yaş farklılıkları etin yumuşaklığı üzerinde belirgin bir fark oluşturur. Bu çalışma, kesim yaşı, olgunlaştırma zamanı ve korelasyon analizinin etin yumuşaklık kalpain aktivitesine etkisini araştırmak üzere yürütülmüştür. Çalışma sonuçları, Yak etinin sınınıflandırma sistemi ve derecelendirme standardının oluşturulmasında yararlı olabilir. Araştırmada 3 yaşından küçük, 3-5 yaş arası, 5-7 yaş arası ve 7 yaşından büyük olmak üzere 4 grup oluşturulmuştur. Bulgular, yumuşaklık göstergesi olan parametrelerin yaş gruplarına göre belirgin bir şekilde değiştiğini (P

Comparison of Tenderness and Calpains Activity of Yak Meat in Different Ages During Postmortem Aging

Yak is a rare breed of resources in Tibetan Plateau, with high protein and low-fat content, and has other important application value. Yaks are managed by herders and slaughtered in various ages, changing from three years to twelve years of age, and there has a significant difference on meat tenderness in different ages. This study was conducted to investigate the effects of age at harvest, ageing time and the correlation analysis to meat tenderness calpains activity. The work may be used to establish a classification system and grading standards for yak meat. Four groups were established as fewer than 3 years-old, 3-5 years-old, 5-7 years-old and more than 7-years old. The results demonstrated that the content of tenderness has significantly different (P

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