A multi-cut comparison of meat quality in three Tibetan yak populations

Yak meat is a high-protein, low-fat red meat from the Qinghai-Tibet Plateau, yet Tibetan yak populations remain scientifically underrepresented. This study compared meat quality across three uncharacterized Tibetan yak populations: Shenshan White Yak (SS, ∼4,800 m), Qingdu Yak (QD, ∼4,000 m), and Jindong Yak (JD, ∼3,800 m). Five adults per population (15 total) were sampled for sirloin, outside flat, and fore shank. We analyzed physicochemical properties, proximate composition, amino acids, fatty acids, volatile flavor compounds, and expression of seven lipid metabolism genes. QD showed significantly higher hardness, cohesiveness, and chewiness in outside flat and fore shank ( P < 0.05). SS sirloin had the highest glutamic acid (2.83 g/100g, P = 0.003) and cysteine ( P < 0.001), enhancing umami and antioxidant potential. JD accumulated the highest monounsaturated fatty acids (5.92 mg/100g, P = 0.007) and linoleic acid (4.48 mg/100g, P = 0.005), with P/S ratios exceeding WHO recommendations. SS sirloin contained elevated ketone volatiles (2-nonanone: 0.87%). LPL expression in fore shank followed SS > QD > JD ( P < 0.05), inversely correlating with linoleic acid—indicating SS favors fatty acid oxidation while JD favors storage. These population-specific metabolic patterns enable targeted applications: QD for slow-cooked products, JD for premium fresh meat with cardiovascular benefits, and SS for dried or fermented products with complex aroma. Cut-specific processing strategies are essential.