Some chemical and biochemical results of traditionally prepared yak dried meat (borts)
Keywords:
Fatty acids , amino acids, protein, nutritional valueAbstract
This study aimed to determine some chemical and biochemical properties of traditionally prepared yak dried meat from Duut soum, Khovd province, Mongolia. The moisture, protein, fat, mineral content, amino acid composition, and fatty acid profile of the dried meat samples were analyzed. Results showed that the dried meat contained 7.36% moisture, 79.43% protein, 6.4% fat, and 4.3% minerals. The essential amino acids accounted for 45.85% of the total amino acids, with high levels of leucine (5.8%) and lysine (6.31%). In terms of fatty acids, the dried meat contained 35.57% saturated fatty acids, 48.26% monounsaturated fatty acids, and 15.99% polyunsaturated fatty acids. Among the polyunsaturated fatty acids, linolenic acid was the most abundant at 5.99%. Compared to beef jerky, traditionally prepared yak dried meat has similar moisture and mineral content but a higher protein content, indicating that it is a nutritious meat product with significant dietary value.
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