A new processing technology of yak charqui

Applying low temperature bloating, vacuum roll-kneading, micro-waving techniques to the processing, we developed a new type yak charqui technology and it抯 main perimeters. Based on the assessing of the products?color, flavor, and tissue state, and testing the gross bacterial numbers and storage term.,the results show that the products have better color, tender, chewing quality than the traditional ones, and could keep good quality under the 37℃,30d storage conditions. The reasonable and practical design processing broad the using ways of yak meat.