A comparative analysis of carcass and meat traits of yaks

Abstract

This study primarily compares the carcass and meat quality traits of yaks of different ages and genders. Measurements of carcass weight and characteristics were taken for male and female Gannan yaks aged 1–2, 2–4, 4–6, and 6 years and older. Additionally, the weight and meat quality of 9 major cuts were measured. The results indicated significant variations in various aspects of yak carcasses around the age of 4, and substantial differences between male and female yaks after the age of 4. Different body regions showed distinct meat quality. The tenderness of the tenderloin is the highest (P < 0.05), while the striploin is the lowest (P < 0.05), and the protein content of the hindquarter cuts is higher. Principal component analysis (PCA) was employed to identify key factors significantly affecting total meat yield. Subsequently, predictive models for total meat yield were developed for yaks aged 1–4 years, 4+ years for males, and 4+ years for females based on these factors. Furthermore, the meat from the 9 major cuts was classified according to its intrinsic meat quality traits, which holds significant reference value for the assessment of yak carcass yield grades and the grading of quality in meat cuts, ultimately contributing to the realization of the full potential of the yak meat industry.

Keywords

• yak
• carcass characteristics
• visual image technology
• meat production
• meat quality