Abstract In order to study the physicochemical properties of yak meat obtained by different drying methods, the optimal method of drying yak meat was obtained. The yak meat was dried under constant temperature, dried under normal pressure, dried at atmospheric pressure, microwave dried under normal pressure, microwave cooked. After physicochemical properties, infrared spectral properties and surface structure, the yak beef was dried after five different drying processes, such as constant temperature drying, microwave drying and microwave drying.
The results showed that the yield of dry beef obtained by microwave cooking and microwave drying equipment was the highest (45.97±1.54)%; the water activity was the lowest (0.797±0.056), the color could maintain the color close to fresh yak meat; the degree of protein hydrolysis lowest.
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