期刊文献+
任意字段
题名或关键词
题名
关键词
文摘
作者
第一作者
机构
刊名
分类号
参考文献
作者简介
基金资助
栏目信息

PSE肉的形成机理和控制措施 被引量：14

The mechanism to form PSE meat and the its control method
下载PDF
导出
摘要 阐述了PSE肉的特点、形成机理,说明了影响PSE肉形成的因素和一些解决方法。最后还说明了对PSE肉的利用。 The article elucidates the characteristics of PSE meat and the mechanism to form PSE meat, and also the factors that affect PSE meat and relevant measures to control it. Finally, it explains the possible application of PSE meat in meat industry.
作者 杨兴章
机构地区 云南农业大学食品科技学院
出处 《肉类工业》 2006年第5期33-35,共3页 Meat Industry
关键词 PSE肉 肉质 影响 措施 颜色 PSE meat meat quality influence measures color
分类号 TS251.51 [轻工技术与工程—农产品加工及贮藏工程]
  • 相关文献

参考文献15

二级参考文献18

  • 1Garrido M.D., Pedauye j.Banon S., et al. On-line methods for pork quality detection [J]. Food Control, 1995, 2:111-113.
  • 2Watanabe A, Daly C.C. and Devive C.E. The effects of the ultimate pH of meat on tenderness changes during ageing [J] . Meat Science, 1996, 42:67-78.
  • 3Torley P.J.D'Arcy B.R. and Trout G.R. The effect of ionic strength, polyphosphates type, pH, cooking temperature and preblending on the functional properties of normal and pale, soft, exudative (PSE) pork [J].Meat Science,2000, 55: (4)451-462.
  • 4Goll D.E.Thompson V.F., Taylor R.G.et al. Role of the calpain system in muscle growth [J] . Biochimie.1992, 74 : 225-237.
  • 5Koohmaraie K. Muscle proteinases and meat aging [J] . Meat Science, 1994, 36:93-104.
  • 6Taylor R.G., Geesink G.H. Thompson V.F.et al. Is Z-disk degradation responsible for post mortem tenderization [J]?Journal of Animal Science, 1995, 73:1351-1367.
  • 7Lin Y. C.Chen W.T. and Chou G.R. Postmortem changes in mule duck muscle marinated in red wine [J] . Journal of Food Science, 2000, 65 (5) : 906-908.
  • 8Veiseth E.Shaekelford S.D.Wheeler T.L. and Koohmaraie M. Comparison of myofibril fragmentation index from fresh and frozen pork and lamb longissimus [J].Journal of Animal Science, 2001, 79:904-906.
  • 9Karlsson A., Klont R.E. and Fernandez X. Skeletal muscle fibers as factors for pork quality [J] . Livest. Prod. Sci.1999. 60. 255-269.
  • 10Olson D.G., Parrish JR F.C. and Stromer M.H. Myofibril fragmentation and shear resistance of three bovine muscles during postmortem storage [J].Journal of Food Science, 1976, 41:1036-1041.

共引文献44

同被引文献144

引证文献14

二级引证文献35

肉类工业
2006年 第5期

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部