牦牛肉营养丰富，但含水量低，保水性较差，影响其食用和加工品质。受限于传统理论方法和技术，目前对牦牛肉保水性的研究仅限于含水量的变化规律和影响因素，尚未明晰蛋白质及细胞结构对保水性的影响机制。本研究通过蛋白质组学的方法，探索牦牛肉宰后成熟过程中肌原纤维蛋白、肌浆蛋白、细胞骨架蛋白的表达水平差异和动态组成变化，探明具有显著表达水平的差异蛋白，完成差异蛋白的生物信息学分析。结合低场核磁共振（LF-NMR）与激光扫描共聚焦显微镜（CLSM）研究肌肉中自由水、结合水、固定水的动态变化以及细胞骨架、肌原纤维的变化规律。通过建立保水性动态变化与差异蛋白表达水平的数学模型，找出影响牦牛肉保水性的关键蛋白，阐明关键蛋白在成熟过程中调控牦牛肉保水性的作用机制。拟从分子、细胞、生物体三个层面深入揭示牦牛肉保水性变化机制，为建立牦牛肉保水性理论体系和方法学奠定基础，为牦牛肉加工过程中品质改善和控制提供理论依据。

Yak meat is famous for rich nutrition, but with lower moisture and a poor water holding capacity (WHC), which is regarded as a critic factor affecting the processing quality. The present study of WHC from yak meat is limited to the change of moisture content, and influence factors. Because of the limitation of traditional theory and technology, the influence mechanism of protein and cellular structure to WHC is not yet clear. In the present study, myofibril, sarcoplasmic protein and cytoskeletal protein are investigated by proteomics to characterize the changes of the protein expression level and dynamic components during aging time. Confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance (LF-NMR) are combined to investigate the microstructure changes of cytoskeletal protein, myofibril, and the dynamic change of bound, free and immobilized water in Yak meat. Proven differential protein with significant differences in expression level, complete bioinformatics analysis of differential protein. By establishing mathematical model of dynamic change with water retention and differences in protein expression level. To clarify the changing mechanism of water holding capacity from Yak meat, which is affected by the key protein during aging period. The aim of this study is clarify the changing mechanisms of water holding capacity about Yak meat from molecules, cells, and organism at different level. The results is help to establish the theoretical system and methodology basis of water holding capacity about Yak meat, and provide the theoretical basis for quality improvement and control in processing process of Yak meat.