Study of the histological structure of yak muscle tissue in the process of autolysis

The article is devoted to the study of the histological structure of yak meat after slaughter during autolysis. The histological picture of changes in the muscles of the scapular and posterior parts showed that the maturation of meat proceeds sequentially, i.e. heterochronous. The histological structure of changes in muscle tissue 2 h after slaughter showed that autolysis processes take place in the form of swelling and edema of endomysium, swelling of the nuclei, a decrease in myoglobin, and a small number of transverse ruptures of muscle fibers. After 24 h, it was revealed in the muscles of the scapula that the fibers were thickened, swollen, with a corrugated structure and sarcoplasm ruptures. There are fibers with an enlightened sarcoplasm, with a reduced amount of myoglobin. The layers of the endomysium and perimysium are swollen, the nuclei are rounded or oval in shape. The lobular and intermuscular cavities take on significant dimensions. The muscle fibers are mostly pink in color. The transverse striation is not determined. Fine dust-like substances are detected in individual fibers in the sarcoplasm. However, structural changes in the muscle tissue of the egg begin to be intensively noted 72 hours and 96 hours after slaughter.