参考文献: [1] Ngapo T M, Babare I H, Reynolds J. Freezing and thawing rate effects on drip loss from samples of pork [J]. Meat science, 1999(53):149-158[2] 崔国梅,彭增起,靳红果,等.黑色牛肉与正常色泽牛肉理化性状及凝胶特性的比较研究[J].食品科学,2011(13): 106-109.[3] Honikel K O. Reference methods for the assessment of physical characteristics of meat [J]. Meat Science, 1998(49): 447–457l.[4] álvarez D, Castillo M, Payne F A. A novel fiber optic sensor to monitor beef meat emulsion stability using visible light scattering [J]. Meat Science, 2009(81):456-466.[5] Boles J A, Bowman J G P. Meat color stability affected by barley variety fed in finishing diet to beef steers[J].Meat science,2005(70): 633-638.[6] Boles J A, Swan J E. Meat and storage effects on processing characteristics of beef roasts [J]. Meat science, 2002(62): 121-127.[7] Sarrie′s M V, Beriain M J. Colour and texture characteristics in meat of male and female foals [J]. Meat science, 2006(74):738-745.[8] Mohan A, Hunt M C, Barstow T J. Effects of fibre orientation, myoglobin redox form, and postmortem storage on NIR tissue oximeter measurements of beef longissimus muscle [J]. Meat science, 2010(84):79-85.[9] Sch?nfeldt H C, Strydom P E. Effect of age and cut on cooking loss, juiciness and flavor of South African beef [J]. Meat science, 2011(87):180-190.[10] Sùrheim O, Idland J. Influence of beef carcass stretching and chilling rate on tenderness of m. longissimus dorsi [J]. Meat science, 2001(57):79-85.[11] Riley D G, Johnson D D. Factors influencing tenderness in steaks from Brahman cattle [J]. Meat science, 2005(70):347-356.[12] Chang hai-jun, Wang qiang, Xu xing-lian. DSC Analysis ofHeat-induced Changes in Thermal Characteristics of Connective Tissue Collagen from Beef SemitendinosusMuscle[J].食品科学,2011(32): 49-53. [13] LI Chunbao, ZHOU Guanghong, XU Xinglian. Changes of meat quality characteristics and intramuscular connective tissue of beef Semitendinosus muscle during postmortem aging for Chinese Yellow bulls[J].International Journal of Food Science and Technology, 2008(43): 838-845.[14] MacDougall D B, Jones S J. Translucency and color defects of dark-cutting meat and their detection [J].Medicine and Animal Science, 1981: 328-343.[15] Peter J. Torley, Bruce R D Arcy, Graham R Trout. The effect of ionic strength, polyphosphates type, pH, cooking temperature and preblending on the functional properties of normal and pale, soft, educative(PSE)pork[J].Meat Science,2000(55): 451-462.[16] Bejosano F P, Corke H. Maranthus and buckwheat protein concentrate effects on an emulsion-type meat product [J]. Meat Science, 1998(3), 343-353.[17] álvarez D, Castillo M. Application of light extinction to determine stability of beef emulsions [J]. Journal of Food Engineering, 2010(96):309-315. |