Research on the Differences in Muscle Microstructure of Yak, Buffalo and Yellow Cattle

Yak meat is rich in trace elements such as calcium and phosphorus, which can enhance human immunity and is highly favored by consumers. Some illegal elements, in order to obtain high profits, produce counterfeit and inferior beef products, disrupt market order, and harm public health. During the process of adapting to high-altitude environments, yaks have developed microstructures in their muscle cells that are distinct from those of other species. This is of great significance for identifying the species source of beef products. In this experiment, yellow cattle meat, buffalo meat, yak meat and their products were cut into 3mm ³ samples and soaked in 25%, 50%, and 75% defatting solutions for 15 minutes, 30 minutes, and 45 minutes respectively for gradient defatting. According to SEM observation, there are differences in muscle filament width, sarcomere length, and sarcomere spacing among yellow cattle meat, buffalo meat, and yak meat. Yak meat has thick muscle filaments and short muscle segment spacing, yellow cattle has slender muscle filaments with slightly longer muscle segment spacing, and buffalo meat has slender muscle filaments with larger muscle segment spacing. High concentration ethanol solution can affect the extensibility of muscle filament width and sarcomere spacing. The structural differences in muscle fibers provide a convenient operating method for species identification work and provide basic data support for public security organs to crack down on meat counterfeiting cases.