Optimizing Cattle, Yak, Camel, and Horse Meat Processing: Species‐Sex Physicochemical Drivers

TL;DR

This study compares meat quality traits across cattle, yak, camel, and horse, finding that species mainly determines nutrition while sex influences processing traits like tenderness.

Contribution

Identifies species-specific nutritional advantages and sex-based processing differences in underutilized red meats.

Findings

Yak meat is nutritionally superior with high protein and MUFAs but requires tenderization.

Horse meat is tender and rich in PUFAs but has low water-holding capacity and dark color.

Female meat across species is generally more tender, marbled, and lighter in color.

Abstract

This study assessed species and sex effects on nutritional and processing traits of meat from cattle (
Bos taurus
), yak (
Bos grunniens
), camel (
Camelus bactrianus
), and horse (
Equus caballus
). Nutrient characteristics exhibited significant interspecific differences but minimal sex‐related variation. Notably, yak meat exhibited superior nutritional quality—higher protein (20.05%), lower fat (3.13%), richer essential (8.73 mg/g) and flavor (9.23 mg/g) amino acids, as well as elevated eicosapentaenoic acid (EPA, 0.24%), docosahexaenoic acid (DHA, 0.48%), and monounsaturated fatty acids (MUFAs, 52.10%) (p < 0.05)—but required tenderization due to high shear force. In contrast, horse meat exhibited greater tenderness and a higher polyunsaturated fatty acid (PUFA) content (9.35%) (p < 0.05), though its low water‐holding capacity (WHC) and dark color present processing challenges. Unlike species effect dominating the nutritional and processing traits, sex mainly influenced processing characteristics, as evidenced by the more tender, richer marbled, and brighter meat from females (p < 0.05). Overall, nutritional profiles were primarily determined by species, with cattle and horse being similar and distinct from yak and camel. For processing, sex significantly influenced processing traits in yak, camel, and horse, but not in cattle. These findings support the development of tailored processing strategies to better utilize different red meat resources.

Species primarily determines the nutritional and processing traits of cattle, yak, camel, and horse meats; yak stands out for superior nutrition (high protein/EAA/MUFAs) but requires tenderization, while horse offers greater tenderness but has a darker color and low water‐holding capacity. Sex mainly affects processing: female meat is more tender, marbled, and lighter, with significant sex‐specific processing differences in yak, camel, and horse, but not in cattle. Consequently, optimized processing strategies must integrate both species and sex.

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