期刊文献+

冷鲜猪肉产品出水问题的初探 被引量:5

下载PDF
导出
出处 《肉类工业》 2010年第9期18-21,共4页 Meat Industry
  • 相关文献

参考文献7

二级参考文献51

  • 1殷红,葛长荣.冷却猪肉生产条件的选择[J].肉类工业,2004(10):10-11. 被引量:3
  • 2黄梅丽 汇小梅.食品化学[M].中国人民大学出版社,1989..
  • 3Joo S T, R G Karffman, C I Kim, The relation ship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longis simu muscle. Meat Sci,52 1999, 124-133.
  • 4Deng Y, K Rosenvold, A H Karlasson et al,Relationship between thermal denaturation of porcine muscle proteins and water-holding capcity. Journal of Food Science,2002,67(5): 1642-1647.
  • 5Hofmann K.What is quality? Definitions,measurement and evaluation of meat quality[J].Meat Focus International.1994,3:73~82.
  • 6Andersen H J.What is pork quality? In C.Wenk.J.A.Fern á ndez and M.Dupuis,Quality of meat and fat in pigs as effected by genetics and nutrition[C].Zurich,Switzerland:EAAP Publication,2000,1999,No100,15~26.
  • 7Rosenvold K et al.Factors of significance for porkquality-a review[J] Meat Sci.,2003,64(3):219~ 237.
  • 8Long V P et al.The effect of pre-slaughter showering and post-slaughter rapid chilling on meat quality in intact pork sides[J].Meat Sci.,1990,27(3):181~195.
  • 9Lee Y B et al.PSE(pale,soft,exudative)pork:thecause and solutions[J]Asian-Aust.J.Anim.Sci.,1999,12(2):244~252.
  • 10Klont R E et al.Influence of pre-slaughter muscle temperature on muscle metabolism and meat quality in anesthetized pigs of different halothane genotypes[J].J.Anim.Sci.,1995,73:96~107.

共引文献65

同被引文献79

引证文献5

二级引证文献23

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