領(lǐng)學(xué)術(shù)科研之先，創(chuàng)食品科技之新
—— 中國食品雜志社
This study primarily compares the carcass and meat quality traits of yaks of different ages and genders. Measurements of carcass weight and characteristics were taken for male and female Gannan yaks aged 1–2, 2–4, 4–6, and 6 years and older. Additionally, the weight and meat quality of 9 major cuts were measured. The results indicated significant variations in various aspects of yak carcasses around the age of 4, and substantial differences between male and female yaks after the age of 4. Different body regions showed distinct meat quality. The tenderness of the tenderloin is the highest (P
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