7Acton J C, Zieger G K, Burge D L. Functionlity of muscle constituents in the processing of comminuted meat products [ J ]. Critical Reviews in Food Science and Nutrition, 1983, 18:99-121.
8Mittal G S, Barbut S. Effects of fat reduction on frank-furters physical and sensory characteristics [J]. Food Research International, 1994, 27:425 - 431.
9Mottram D S, Edwards R A. The role of triglycerides and phospholipids in the aroma of cooked beef[ J]. Journal of Science Food Agriculture, 1983, 34:517 - 522.
10Sofos J N, Allen C E. Effects of lean meat source and levels of fat and soy protein on the properties of wienertype products [ J]. Journal of Food Science, 1977, 42 (4) :875 -878.