Effect of refrigeration on the collagen and texture characteristics of yak meat

To investigate the effect of refrigeration on collagen and texture characteristics yak meat, changes in content, solubility, shear force, hardness, cohesiveness, springiness, gumminess, chewiness meat at 4 ± 1 °C were measured. The results showed that contents solubility significantly decreased (P < 0.05). myofibrillar fragmentation index increased Correlation analysis histological structure confirmed affected formation during refrigeration. After 5 d refrigerated storage, has a higher quality. provide theoretical basis data to support deep processing quality control meat.