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Volume 7, 2025 - Issue 2

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Myofiber Characteristics of Different Cuts of Qinghai Yak Beef and Their Effects on Meat Quality

by Bo Hu 1 ,  Haiyue Wu 2 ,  Rong Hu 2 ,  Zhongxin Yan 2,3,4,* ,  Haijia Ren 1 ,  Yahui Guo 1  and  Meisong Wang 1
1
College of Agriculture and Animal Husbandry, Qinghai University, Xining, China; [email protected]
2
Qinghai Academy of Animal Science and Veterinary Medicine, Qinghai University, Xining, China
3
Qinghai Engineering Research Center of Yak
4
Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province, Xining, China
*
Author to whom correspondence should be addressed.
JGSR  2025 7(2):149; https://doi.org/10.69610/j.gsr.2025041501
Received: / Accepted: / Published Online: 15 April 2025
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Abstract

This study aimed to investigate the myofiber characteristics of different cuts of Qinghai yak beef and their correlation with meat quality. Six cuts of yak beef, namely tenderloin, knuckle, shank, chuck, striploin, and neck, were analyzed for their myofiber properties using frozen sectioning and ATPase histochemical staining, and the correlation between these characteristics and meat quality attributes including meat color, pH, cooking loss, fat content, shear force, and texture profile analysis (TPA) was assessed. Results indicated that muscle location significantly affected the proportions of type I, IIA, and IIB myofibers (P < 0.05), which were closely related to beef quality. In terms of myofiber diameter, chuck exhibited the lowest type I diameter, whereas neck had a significantly higher type I diameter compared to other cuts (P < 0.05). Analysis of myofiber area also revealed significant differences in the area of the same myofiber type across different cuts (P < 0.05). Furthermore, other meat quality indicators such as fat content, cooking loss, meat color, and chewiness varied significantly among cuts (P < 0.05), while pH values did not differ significantly. These findings demonstrate that muscle location has a significant impact on yak beef quality and that a strong correlation exists between myofiber characteristics and beef quality.

Keywords: Yak; myofiber characteristics; quality; correlation.;
Copyright: © 2025 by Hu, Wu, Hu, Yan, Ren, Guo and Wang. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY) (Creative Commons Attribution 4.0 International License). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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ACS Style
Hu, B.; Wu, H.; Hu, R.; Yan, Z.; Ren, H.; Guo, Y.; Wang, M. Myofiber Characteristics of Different Cuts of Qinghai Yak Beef and Their Effects on Meat Quality. Journal of Globe Scientific Reports, 2025, 7, 149. doi:10.69610/j.gsr.2025041501
AMA Style
Hu B, Wu H, Hu R et al.. Myofiber Characteristics of Different Cuts of Qinghai Yak Beef and Their Effects on Meat Quality. Journal of Globe Scientific Reports; 2025, 7(2):149. doi:10.69610/j.gsr.2025041501
Chicago/Turabian Style
Hu, Bo; Wu, Haiyue; Hu, Rong; Yan, Zhongxin; Ren, Haijia; Guo, Yahui; Wang, Meisong 2025. "Myofiber Characteristics of Different Cuts of Qinghai Yak Beef and Their Effects on Meat Quality" Journal of Globe Scientific Reports 7, no.2:149. doi:10.69610/j.gsr.2025041501

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