The yak hind leg meat was tenderized by protease,and the tenderizing process parameters of yak meat were optimized by single factor test and orthogonal tests with shear force and sensory evaluation as indexes.The results showed that the optimal tenderizing conditions of yak meat were 0.08％enzyme content,10％solid to liquid ratio and 2 h tenderizing time.Under these conditions,the shear force value of yak meat was 25.262 N,which was 56.49％lower than that before treatment,and the meat color of yak meat was bright red.After simple cooking,the color was uniform,the taste was soft and easy to chew,and the tenderness was significantly improved,which provided a certain reference for improving the quality of yak meat.
维普
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