[1] SIKES A, TORNBERG E, TUME R. A proposed mechanism of tenderizing post-rigor beef using high pressure-heat treatment [J]. Meat Science, 2010, 84(3): 390-399.[2] HUGAS M, GARRIGA M, MONFIRT J M. New mild technologies in meat processing: high pressure as a model technology [J]. Meat Science, 2002, 62(4): 359-371.[3] RUTH A M, BEGONYA M, JOSEPH P K, et al. Influence of HPP conditions on selected beef quality attributes and their stability during chilled storage [J]. Meat Science, 2011, 87 (3): 274-281.[4] 白艳红, 德力格尔桑, 赵电波, 等. 超高压处理对绵羊肉嫩化机理的研究 [J]. 农业工程学报, 2004, 6(20): 6-10. [5] MA Hanjun, LEDWARD D A. High pressure/thermal treatment effects on the texture of beef muscle [J]. Meat Science, 2004, 68(3): 347-355.[6] SIKES A, TORNBERG E, TUME R. A proposed mechanism of tenderizing post-rigor beef using high pressure-heat treatment [J]. Meat Science, 2010, 84(3): 390-399.[7] 马汉军, 张军合, 徐幸莲, 等. 高压处理对不同状态下肌肉嫩度的影响 [J]. 食品科技, 2006, 6: 61-65.[8] 周光宏. 肉品加工学 [M]. 北京: 中国农业出版社, 2008: 27-28.[9] CHANG Haijun, WANG Qiang, ZHOU Guanghong, et al. Influence of weak organic acids and sodium chloride marination on characteristics of connective tissue collagen and textural properties of beef Semitendinosus muscle [J]. Journal of Texture Studies, 2010, 41(3): 279-301.[10] 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.[11] CHANG Haijun, XU Xinglian, ZHOU Guanghong, et al. Effects of characteristics changes of collagen on meat physicochemical properties of beef Semitendinosus muscle during ultrasonic processing [J]. Food and Bioprocess Technology, 2012, 5(1): 285-297.[12] NISHIMURA T, HATTORI A, TAKAHASHI K. Structural changes in intramuscular connective tissue during the fattening of Japanese Black Cattle, effect of marbling on beef tenderization [J]. Journal of Animal Science, 1999, 77(1): 93-104.[13] 常海军, 王强, 徐幸莲, 等. 动物宰后肌内胶原蛋白变化与肉嫩度关系分析 [J]. 食品工业科技, 2010, 31(8): 404-408. [14] AKTA? N, KAYA M. Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue. A differential scanning calorimetry study [J]. Meat Science, 2001, 58(4): 413-419. [15] BOUTON P E, HARRIS P V, MACFARLANE J J, et al. Pressure-heat treatment of meat: Effect on connective tissue [J]. Journal of Food Science, 1978, 43(2): 301-303, 326. |