[1] PECK M W, STRINGER S C. The safety of pasteurised in-packchilled meat products with respect to the foodborne botulismhazard[J]. Meat Science, 2005, 70(3): 461-475. DOI:10.1016/j.meatsci.2004.07.019.[2] 王伟锋, 岳新叶. 屠体预冷损耗控制概述[J]. 肉类研究, 2007, 21(4):33-34. DOI:10.3969/j.issn.1008-5467.2007.05.002.[3] 高淑娟, 毛衍伟, 王秀江, 等. 两段式冷却对牛肉食用品质的影响[J]. 农业工程学报, 2009, 25(10): 312-317. DOI:10.3969/j.issn.1002-6819.2009.10.056.[4] 张向前, 徐幸莲, 周光宏, 等. 季节和雾化喷淋冷却对猪半胴体干耗及品质的影响[J]. 南京农业大学学报, 2007, 30(3): 124-128.DOI:10.7685/j.issn.1000-2030.2007.03.024.[5] 夏秀芳, 孔保华. 香辛料保鲜液与壳聚糖淀粉复合膜在冷却肉保鲜中的应用[J]. 食品科学, 2007, 28(11): 590-595. DOI:10.3321/j.issn:1002-6630.2007.11.144.[6] 周光宏, 徐幸莲. 肉品学[M]. 北京: 中国农业出版社, 1999.[7] JONES S D M, JEREMIAH L E, ROBERTSON W M. The effectsof spray and blast-chilling on carcass shrinkage and pork musclequality[J]. Meat Science, 1993, 34(3): 351-362. DOI:10.1016/0309-1740(93)90083-T.[8] SAVELLl J W, MUELLER S L, BAIRD B E. The chilling ofcarcasses[J]. Meat Science, 2005, 70(3): 449-459. DOI:10.1016/j.meatsci.2004.06.027.[9] 黄小波, 厉风华, 马美湖. 降低冷鲜肉预冷损耗的研究[J]. 肉类研究,2009, 23(10): 36-38. DOI:10.3969/j.issn.1001-8123.2009.10.012.[10] ZHANG W G, LOMERGAN S M, GARDNER M A, et al.Contribution of postmortem changes of integrin, desmin and c-calpainto variation in water holding capacity of pork[J]. Meat Science, 2006,74(3): 578-585. DOI:10.1016/j.meatsci.2006.05.008.[11] 许仰河. 带皮与剥皮猪白条肉冻结干耗差异[J]. 冷藏技术, 1983(1):33-34.[12] 刘冬明. 冷却肉降耗技术研究[D]. 长沙: 湖南农业大学, 2011.[13] 冯志成. 猪胴体在预冷过程中的干耗研究[J]. 肉类工业, 2013(6):31-33. DOI:10.3969/j.issn.1008-5467.2013.06.010.[14] 杨传顺. 影响肉品冷加工干耗的因素[J]. 冷藏技术, 1990(4): 29-31.[15] van HOEK A H A M, de JONGE R, van OVERBEEK W M, etal. A quantitative approach towards a better understanding ofthedynamics of Salmonella spp. in a pork slaughter-line[J]. InternationalJournal of Food Microbiology, 2012, 153(1): 45-52. DOI:10.1016/j.ijfoodmicro.2011.10.013.[16] WESELY M L. The combined effect of temperature and humidityfluctuations on refractive index[J]. Journal of Applied Meteorology,1976, 15(1): 43-49.[17] 何振峰, 陆昌华, 熊范纶. 基于限制EM算法的猪肉预冷过程分析[J]. 农业工程学报, 2010, 26(7): 351-357. DOI:103969/j.issn.1002-6819.2010.07.062.[18] NGAPO T M, BABARE I H, REYNOLDS J, et al. Freezing andthawing rate effects on drip loss from samples of pork[J]. MeatScience, 1999, 53(3): 149-158. DOI:10.1016/S0309-1740(99)00050-9.[19] THATCHER T L, LAI A C K, MOEENO-JACKSON R, et al.Effects of room furnishings and air speed on particle deposition ratesindoors[J]. Atmospheric Environment, 2002, 36(11): 1811-1819.DOI:10.1016/S1352-2310(02)00157-7.[20] 张向前, 李虹敏, 徐幸莲, 等. 雾化喷淋冷却对猪半胴体干耗及品质的影响[J]. 食品科学, 2007, 28(7): 100-104. DOI:10.3321/j.iss-n:1002-6630.2007.07.018.[21] LONG V P, TARRANT P V. The effect of pre-slaughter showeringand post-slaughter rapid chilling on meat quality in intact porksides[J]. Meat Science, 1990, 27(3): 181-195. DOI:10.1016/0309-1740(90)90050-G.[22] HAMBY P L, SAVELL J W, ACUFF G R, et al. Spray-chilling andcarcass decontamination systems using lactic and acetic acid[J]. MeatScience, 1987, 21(1): 1-14. DOI:10.1016/0309-1740(87)90038-6.[23] HONIKEL K O. Influence of chilling on meat quality attributes of fastglycolysing pork muscles[M]//Evaluation and control of meat qualityin pigs. Springer Netherlands, 1987: 273-283. DOI:10.1007/978-94-009-3301-9_21.[24] ALLEN D M, HUNT M C, DANLER R J, et al. Effects of spraychilling and carcass spacing on beef carcass cooler shrink andgrade factors[J]. Journal of Animal Science, 1987, 64(1): 165-170.DOI:10.2134/jas1987.641165x.[25] STRYDOM P E, BUYS E M. The effects of spray-chilling on carcassmass loss and surface associated bacteriology[J]. Meat Science, 1995,39(2): 265-276. DOI:10.1016/0309-1740(94)P1827-I. |