Modeling and Analysis of the Effect of Steaming Time on the Quality of Yak Meat
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Abstract:
The yak meat with the same initial conditions was steamed for 40 min, 60 min, 80 min, 100 min and 120 min under the same temperature conditions. The tenderness, water-holding capacity (WHC), pH, color, protein content, fat content and moisture content were analyzed. The quality evaluation model of the steamed yak meat was constructed by principal component analysis combined with sensory evaluation. The sensory score was comprehensively compared with fuzzy mathematics. The results showed that the color, tenderness and WHC of yak meat were significantly affected by steaming time. Steaming for 60 min was more suitable for the traditional yak beef steaming process. The shear force of beef under this condition was 5.33 kg, with a color value of 12.15 and a WHC of 91.45%, which were all optimal. Its protein content, fat content and moisture content were 37.01%, 3.71% and 57.80%, respectively, which were all in reasonable range. The quality of the steamed beef with different steaming time was judged by PCA method: 60 min>80 min>40 min>100 min>120 min, which was significantly positively correlated with fuzzy mathematics sensory scores, further confirming the objective reliability of this model.
