An effect of high altitude on yak meat autolysis

Abstract

The autolysis has a great influence on the meat quality. Currently, the autolysis process is defined in lamb, beef and pork. The autolysis influence on the quality of yak meat was researched only by the scientists of Ulan-Ude University. However, the influence of high- mountains on the autolysis of yak meat was not found in the literature. In this connection, the issue of autolysis process in yak meat in high-mountain conditions causes a great interest. The high-mountain conditions have the effect on the autolysis process of yak meat. The initial pH of the meat rises with the increase of altitude above the sea level. The autolysis process of yak meat from Chui region coincides with beef, while in high-mountain regions it has its own characteristics.