Oxidation of myofibrillar protein and crosslinking behavior during processing of traditional air-dried yak (Bos grunniens) meat in relation to digestibility

Abstract In this study, the changes in the digestibility of myofibrillar protein were investigated during the processing of traditional air-dried yak meat to reveal the underlying mechanism of cascade induction among lipid oxidation, protein oxidation, and protein digestibility. The results show that, during the processing, its moisture content, water activity, lightness (L*), yellowness (b*), and springiness were dramatically reduced (P