Study on color browning of lactic acid injection to yak meat by Gaiming Zhao, Chaozhi Zhu, Ke Wang

Subjects: “…yak meat…”
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Suitability of Different Cuts of Yak Meat for Shabu-shabu Processing by Jiahui LIU, Peng XIE, Xiaochang LIU, Yan TANG, Xingang YANG, Yuanhua LEI, Songshan ZHANG, Shengsheng LI

Subjects: “…yak meat…”
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Arginine as a regulator of antioxidant and gel formation in yak Myofibrillar proteins: Efficacy and mechanistic insights by Yuqi Wang, Yiwen Mei, Rongsheng Du, Shulin Zhang, Qiuyu Wang, Xiaofang Dao, Na Li, Lina Wang, Linlin Wang, Honghong He

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Analysis of Characteristic Flavor Substances of Yak Part Meat Based on GC-IMS by Jingnian ZHANG, Shengsheng LI, Jibing MA, Chenglu LIU

Subjects: “…yak meat…”
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The mitochondrial functional characteristics and microstructure play an important role in yak meat color during wet curing by Zhuo Wang, Jibing Ma, Guoyuan Ma, Qunli Yu, Ling Han, Li Zhang

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Yak Meat as a Lucrative Raw Material for Meat Products by Bazhenova B., Zabalueva Y., Danilov M., Vtorushina I., Badmaeva T.

Subjects: “…yak meat…”
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