Physicochemical Parameters of Yak Meat during Massaging and Salt Pickling.

Background: Yak meat can facilitate the development of new branches of animal husbandry and the meat industry. To improve the functional and technological properties of raw meat materials and improve the quality of premade products, a promising direction is the creation of new technological solutions based on the targeted use of natural food additives in the process of salt pickling.

Objective: To study the physicochemical parameters of yak meat (longissimus dorsi muscles) in the process of salt pickling and continuous massaging in a cyclic mode.