6Y C C,Chen T C. Effects of refrigerated storage pH adjustment and marinade on color of raw and microwave cooked chicken meat. Poultry Science, 1993,75:355 - 362.
7C.oerl K F,Eilert S J,Mandigo R W,Chen H Y,Miller P S. Pork characteristics as affectd by two populations of swine and six crude protein levels [ J ]. J Anita Sci, 1995,73:3621 - 3626.
8Witter D P, Ellis M, McKeith F K, Wilson E R. Effect of dietary lysine level and environmental temperature during the finishing phase on the intramuscular fat content of pork [ J ]. J Anita Sci,2000,78 : 1272 - 1276.
9Milligan, S D. , Miller , M F and C. N. Calcium chloride injection and degree of doness effecet on the sensory characteristics of beef inside round roasts. J Anim Sci, 1997,75:668 - 672.
10Lansdell, J L. , Miller, M. F and T. L. Wheeler, Postmorth injection of calcium chloride effect on beef quality tracts. J Anita Sci ,73 : 1735 - 1740.