1Cassens R G,Carpenter C E,Eddinger T J.An analysis of microstructural factors which influence the use of muscle as food[ J ].Food Microstructure,1984,3 (1):1-8.
8[1]Hill, F. (1966). The solubility of intramuscular collagen in meat animals of various ages. J. Food Sci., 31, 161~166
9[2]Liu, A., Nishimura, T. & Takahashi, K. (1994). Structural changes in Endomysium and Perimysium during Post-Mortem Aging of Chicken Semitendinosus Muscle. Meat Sci., 38, 315-328.
10[3]Cross, H. R., Carpenter, J. L. & Smith, G. C. (1973). J. Food Sci., 38, 998~1003