Abstract

The present research features comparative data on the dynamics of meat production and consumption in the Republic of Buryatia. The analysis revealed stability and a slight increase in meat production and consumption per capita. The main sources of raw meat in Buryatia are cattle, sheep, and pigs, whereas goats, horses, and yaks make up a small part of farm animals in the region and serve as an additional source of valuable animal protein. The article contains a review of academic literature that showed a growing interest in yak meat studies, e.g. its nutritional value and use in meat products. The present research demonstrated that the nutritional and biological value of yak meat was similar to beef. However, yak meat proved to be tough, dark in color, and with a specific taste and smell. According to the experimental studies, the nutritional value of yak meat depends on the altitude of habitat. For instance, the higher the altitude, the larger the content of polyunsaturated fatty acids. The content of connective proteins, which can affect the consistency of the end product, was higher by 12.1% in yak meat than in beef. The experiment showed that the process of glycolysis in yak meat was 24 hours longer than in beef. The yak meat was tough due to the higher level of connective proteins, while its darker colour could be explained by the high content of myoglobin. These properties should be taken into account in the production of highquality meat products.

Keywords

Yak meat, ecotypes, moisture, protein, fat, connective tissue protein, glycogen, AMI-acid composition, fatty acid composition, water binding capacity, cutting force

REFERENCES

1. Alymbekov K.A. Issledovanie potrebitelʹskikh svoystv i razrabotka sistemy menedzhmenta kachestva myasa yakov. Diss.dokt. tekhn. nauk [The study of consumer properties and the development of quality management system for yak meat. Dr. eng. sci.diss.]. Moscow, 2009, 43 p.
2. Alymbekov K.A. Myasnaya produktivnostʹ yakov kirgizskogo ehkotipa [Meat productivity of the yaks of the Kyrgyzecotype]. Materialy Mezhdunarodnoy nauchno-prakticheskoy konferentsii [Proceedings of the International Scientific-PracticalConference]. Moscow, 2014, vol. 4, pp. 11–15. (In Russ.).
3. Alymbekov K.A. The meat productivity features of Kyrgyz yaks. Vestnik Chelyabinskoy gosudarstvennoy agroinzhenernoyakademii [Bulletin of the Chelyabinsk State Agroengineering Academy], 2014, vol. 70, pp. 147–152. (In Russ.).
4. Badmaev S.G., Tayshin V.A., Sandanov Ch.M., et al. Yak okinskiy [The yak of the Okinsky breed]. Ulan-Ude: Buryatscientific center of the Siberian branch of the Russian Academy of Sciences Publ., 2009. 150 p. (In Russ.).
5. Badmaev S.G. Ehkologiya yaka i ikh gibridov [Ecology of the yak and its hybrids]. Ulan-Ude, 2007. 236 p. (In Russ.).
6. Bazhenova B.A., Amagzaeva G.N., Baglaeva M.V., and Danilov M.B. Research activity of tissue proteases in the processof autolysis of yak meat. All about meat, 2013, no. 6, pp. 28–32. (In Russ.).
7. Bazhenova B.A., Kolesnikova N.V., Vtorushina I.A., and Amagzaeva G.N. Osobennosti tekhnologicheskikh svoystv myasayakov buryatskogo ehkotipa [Features of technological properties of yak meat of the Buryat ecotype]. All about meat, 2012, no. 3,pp. 18–20. (In Russ.).
8. Dubrovin A.I. Teoriya i praktika akklimatizatsii i adaptatsii yakov v Severo-Kavkazskom regione. Diss. dokt. selʹskokhoz.nauk [Theory and practice of acclimatization and adaptation of yaks in the North Caucasus region: author’s abstract. Dr. agriculturalsci. dicc.]. Nalchik, 2006, 41 p.
9. Zhuravskaya N.K., Alekhina L.G., and Otryashenkova L.M. Issledovanie i kontrolʹ kachestva myasa i myasoproduktov[Research and quality control of meat and meat products]. Moscow: Agropromizdat Publ., 1985. 296 p. (In Russ.).
10. Zabalueva Yu.Yu. Metody issledovaniya syrʹya i produktov zhivotnogo proiskhozhdeniya [Methods of research of rawmaterials and products of animal origin]. Ulan-Ude: East Siberia State University of Technology and Management Publ., 2016. 152 p.(In Russ.).
11. Kalashnikov I.A. Zootekhnicheskie i organizatsionnye osnovy nomadnogo zhivotnovodstva Zabaykalʹya [Zootechnicaland organizational bases of nomadic cattle breeding in Transbaikalia]. Ulan-Ude: Buryat State Academy of Agriculture Publ., 2003.30–40 p. (In Russ.).
12. Kmetʹ A.M. Myasnaya produktivnostʹ, kachestvo myasa raznykh ehkotipov i razrabotka ratsionalʹnykh pu-tey egopromyshlennoy pererabotki. Diss. kand. selʹskokhoz. nauk [Meat productivity, meat quality of different ecotypes, and development ofrational ways of its industrial processing. Cand. agricultural sci. dicc.]. Novosibirsk, 1987, 21 p.
13. Kosilov V.I., Irgashev T.A., and Shabunova B.K. The results of yak breeding in Tajikistan. The Herald of Beef CattleBreeding, 2016, vol. 96, no. 4, pp. 109–117. (In Russ.).
14. Koshoeva T.R. Razrabotka tekhnologii produktov iz myasa yaka. Diss. kand.tekhn. nauk [Development of technologyproducts from yak meat. Cand. eng. sci. diss.]. Bishkek, 2008, 23 p.
15. Kudryashov L.S., Tamabaeva B.S., and Koshoeva T.R. Proizvodstvo delikatesnykh produktov iz myasa yakov [Productionof delicacies from yak meat]. Meat Industry, 2009, no. 5, pp. 57–59. (In Russ.).
16. Ludu B.M. and Kan-Ool B.K. Meat production performance in young yaks. Siberian Herald of Agricultural Science, 2016,vol. 249, no. 2, pp. 57–60. (In Russ.).
17. Mkrtchyan Sh.A., Umanskiy M.S., and Kmetʹ A.M. Aminokislotnyy sostav myasa yakov raznykh ehkotipov [Amino-acidcomposition of yak meat of various ecotypes]. Moscow: Russian agricultural Academy Publ., 1993, no. 4, pp. 57–62. (In Russ.).
18. Nasatuev B.D. Yakovodstvo Buryatii i puti ego razvitiya [Yak breeding in Buryatia and its development]. Ulan-Ude:Buryat State Academy of Agriculture Publ., 2008. 89 p. (In Russ.).
19. Norov A.N. Condition and development prospects yak breeding to Tajikistan. News of the Academy of Sciences of theRepublic of Tajikistan. Department of Biological and Medical Sciences, 2011, no. 2, pp. 67–71. (In Russ.).
20. Plotnikov D.A., Ryavkin O.V., and Sorokoletov O.N. Merchandising characteristics and organoleptic characteristics of meatquality Jacob (sarlykov) of Altay. Pishcha. Ehkologiya. Kachestvo : Trudy XIII mezhdunarodnoy nauchno-prakticheskoy konferentsii [In the collection: Food. Ecology. Quality Proceedings of the XIII International Scientific Practical Conference]. Krasnoyarsk, 2016,pp. 50–54. (In Russ.).
21. Poctanovlenie Ppavitelʹctva Pecpubliki Bupyatiya ot 28.02.2013 № 102 “Ob utvepzhdenii Gocudapctvennoy ppogpammy“Pazvitie agpoppomyshlennogo komplekca i celʹckikh teppitopiy v Pecpublike Bupyatiya” [Decree of the Government of the Republic of Buryatia dated February 28, 2013, No. 102 “On the approval of the State programme “Development of the agroindustrial complex and the rural territories in the Republic of Buryatia”].
22. Satybaldieva A.M. Peculiar features of yak meat sensory indicators. Vestnik Chelyabinskoy gosudarstvennoyagroinzhenernoy akademii [Bulletin of the Chelyabinsk State Agroengineering Academy], 2014, vol. 68, pp. 124–127. (In Russ.).
23. Selʹskoe khozyaystvo, okhota i lesnoe khozyaystvo: statisticheskiy sbornik [Agriculture, hunting and forestry: statisticalcompilation]. Ulan-Ude, 2017. (In Russ.).
24. Tayshin V.A., Lkhasaranov B.B., Dzheyms R., et al. Atlas nomadnykh zhivotnykh [Atlas of nomad animals]. Novosibirsk:Siberian Branch of the Russian Academy of Sciences Publ., 1999. 284 p. (In Russ.).
25. Tamabaeva B.S., Gerasimova L.K., Koshoeva T.R., and Bardakov J.M. K voprosu perspektivnosti ispolʹzovaniya myasa yakov [The prospects of yak meat]. Pishchevaya tekhnologiya i servis [Food technology and service], 2003, no. 2, pp. 20–25. (In Russ.).
26. Temmoev M.I. Ehkologicheskie predposylki i posledstviya akklimatizatsii yakov (Bos qrunniens Lin.) v KabardinoBalkarii. Diss. kand. biolog. nauk [Environmental background and consequences of the acclimatization of yaks (Bos qrunniens Lin.) inKabardino-Balkaria. Cand. sci. biol. dicc.]. Makhachkala, 2004. 145 p.
27. Ulimbasheva R.A., Ulimbashev M.B., and Dubrovin A.I. Seasonal variability of behavioral responses of yaks in highmountain areas of the north Caucasian region. Bulletin of Altai State Agricultural University, 2016., vol. 140, no. 6, pp. 104–107.(In Russ.).
28. Chertkiev Sh.H. Obrazovanie aminokislotnogo sostava myasa yakov s vozrastom, v zavisimosti ot usloviy vyrashchivaniya, pola i srokov vysokogornogo nagula [Formation of the amino-acid composition of yak meat: age, growing conditions, sex, and timingof high-altitude feeding]. Internauka [Internauka], 2017, vol. 19, no. 15, pp. 19–28. (In Russ.).
29. Chilaev S.Sh. Myasnaya produktivnostʹ i tovarno-tekhnologicheskie kachestva produktov uboya yakov. Diss. kand.selʹskokhoz. nauk [Meat productivity and commodity and technological qualities of yak meat. Cand. agricultural sci. dicc.]. Nalchik,2005. 136 p.
30. Chysyma R.B. Khozyaystvenno-biologicheskie osobennosti yakov v razlichnykh ehkologicheskikh usloviyakh Respubliki Tyva. Diss. dokt. biolog. nauk [Economic and biological features of yaks in various ecological conditions of the Republic of Tyva. Dr.sci. biol. dicc.]. Novosibirsk, 2006. 44 p.
31. Epstein H.Y. Jak and chauri. World Animal Review, 1994, vol. 9, pp. 8–19.
32. Krzywicki K. Assesmentof relative content of myoglobin, oxymyoglobin and metmyoglobin at surface of beef. MeatScience, 1979, no. 3, p. 1–10.
33. Phillips R.W., Tolstoy J.A., and Jonson R.G. Jaks and yak-catlle hybrids in Asia. Journal of Heredity, 1946, vol. 37,no. 6, pp. 146–170.
34. Singh U.B. Jak – an important animal of Asian mountains. Indian Veterinary Medical Journal, 1987, vol. 2, pp. 125–127.