Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat

•Ultrasonic treatment can improve dry-cured yak meat tenderness.•Ultrasonic treatment accelerated lipid oxidation.•Ultrasonic treatment had no effect on the TVB-N content.•Ultrasonic treatment could significantly increase the essential FAA (EFAA).•SFA content significantly increased with the increase of ultrasonic power. The objective of the present study was to assess the effects of ultrasound pretreatment on the quality of dry-cured yak meat. The ultrasonic power with 0, 200, 300 and 400 W (ultrasonic frequency of 20 kHz) were used to assist processing of dry-cured yak meat. The meat quality, nutrient substances, sensory quality, electronic nose, electronic tongue and volatile compounds of dry-cured yak meat were determined. The results indicated that the moisture content and hardness value of ultrasonic treatment group was significantly lower compared to the control group (P