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Effects of High-pressure Processing on the Tenderness and Shelf Life of Preconditioned Yak Meat
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Xiaoyue SONG1, 2, Yingqiao PENG1, Qiuhong LIAO3, Chengjian XU2, Yuchen ZHU1, *
Science and Technology of Food Industry | 2026, 47(11) : 410 - 418
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Science and Technology of Food Industry | 2026, 47(11): 410-418
• Storage and Preservation •
Effects of High-pressure Processing on the Tenderness and Shelf Life of Preconditioned Yak Meat
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Xiaoyue SONG1, 2, Yingqiao PENG1, Qiuhong LIAO3, Chengjian XU2, Yuchen ZHU1, *
Affiliations
  • 1National Engineering Research Center for Fruit and Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
  • 2College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China
  • 3Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610299, China
Published: 2026-06-01 doi: 10.13386/j.issn1002-0306.2025060377
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To investigate the effects of high-pressure processing (HPP) on the tenderness and shelf life of pre-conditioned yak meat, this study used untreated conventional pre-conditioned yak meat as the control group. The changes in tenderness indicators, including shear force, cooking loss, myofibrillar fragmentation index (MFI), protein solubility, surface hydrophobicity, and intrinsic fluorescence spectra, as well as shelf-life indicators, including total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and total viable count were examined under different HPP conditions (100, 200, 300, 400, and 500 MPa). The results demonstrated that HPP significantly improved the tenderness and prolonged the shelf life of yak meat (P<0.05). Among the tested pressures, the 300 MPa treatment achieved the best results. The treated yak meat exhibited a shear force of 11.22±0.25 N, a cooking loss of 25.06%±0.23%, a myofibrillar fragmentation index value of 110.4±0.40, a surface hydrophobicity of 49.41±0.04, a protein solubility of 63.21%±0.04%, a maximum fluorescence peak excitation wavelength of 325 nm, and TBARS, TVB-N, total viable bacterial counts within the permissible safety limits throughout the 15 d storage period, achieving a 9 d shelf life extension compared to the control group.

yak meat  /  high-pressure processing  /  tenderness  /  myofibrillar protein  /  storage
宋晓玥, 彭鹰翘, 廖秋红, 许程剑, 朱雨辰. 超高压处理对预调理牦牛肉嫩度及贮藏期的影响. 食品工业科技, 2026 , 47 (11) : 410 -418 . DOI: 10.13386/j.issn1002-0306.2025060377
Xiaoyue SONG, Yingqiao PENG, Qiuhong LIAO, Chengjian XU, Yuchen ZHU. Effects of High-pressure Processing on the Tenderness and Shelf Life of Preconditioned Yak Meat[J]. Science and Technology of Food Industry, 2026 , 47 (11) : 410 -418 . DOI: 10.13386/j.issn1002-0306.2025060377
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Year 2026 volume 47 Issue 11
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Article Info
doi: 10.13386/j.issn1002-0306.2025060377
  • Receive Date：2025-07-01
  • Online Date：2026-10-22
  • Published：2026-06-01
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History
  • Received：2025-07-01
Affiliations
    1National Engineering Research Center for Fruit and Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
    2College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China
    3Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610299, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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