[1] |
周光宏,罗欣,徐幸莲,等.肉品加工学[M].北京:中国农业出版社,2008.
|
[2] |
SUN X D,HOLLEY R A.Antimicrobial and antioxidative strategies to reduce pathogens and extend the shelf life of fresh red meats[J].Comprehensive Reviews in Food Science & Food Safety,2012,11(4):340.
|
[3] |
ZHOU G H,XU X L,LIU Y.Preservation technologies for fresh meat-A review[J].Meat Science,2010,86(1):119.
|
[4] |
COOMBS C E O,HOLMAN B W B,FRIEND M A,et al.Long-term red meat preservation using chilled and frozen storage combinations-A review[J].Meat Science,2017,125:84.
|
[5] |
REID R,FANNING S,WHYTE P,et al.The microbiology of beef carcasses and primals during chilling and commercial storage[J].Food Microbiology,2016,61:50.
|
[6] |
YUAN H B K,WARNER R D,ROSENVOLD K.Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality-A review[J].Animal Production Science,2014,54(4):375.
|
[7] |
BELLÉS M,ALONSO V,RONCALÉS P,et al.A review of fresh lamb chilling and preservation[J].Small Ruminant Research,2017,146:41.
|
[8] |
ZHOU G,ZHANG W,XU X.China's meat industry revolution:Challenges and opportunities for the future[J].Meat Science,2012,92(3):188.
|
[9] |
TIM B,IAN R R,CAROLANN W,et al.Vascular perfusion chilling of red meat carcasses-A feasibility study[J].Meat Science,2009,83(4):666.
|
[10] |
FERGUSON D M,BRUCE H L,THOMPSON J M,et al.Factors affecting beef palatability-Farmgate to chilled carcass[J].Australian Journal of Experimental Agriculture,2001,41(7):879.
|
[11] |
SAVELL J W,MUELLER S L,BAIRD B E.The chilling of carcasse[J].Meat Science,2005,70(3):449.
|
[12] |
BENDALL J R.The influence of rate of chilling in the development of rigor and cold-shortening.Pages 3.1-3.6 in meat chilling-Why and how?[M].Langford:Meat Research Institute,1972.
|
[13] |
TROY D J,KERRY J P,JOO S T,et al.Consumer perception and the role of science in the meat industry[J].Meat Science,2010,86(1):214.
|
[14] |
FERNÁNDEZ A M,VIEIRA C.Effect of chilling applied to suckling lamb carcasses on hygienic,physicochemical and sensory meat quality[J].Meat Science,2012,92(4):569.
|
[15] |
罗欣,周光宏.电刺激和延迟冷却对牛肉食用品质的影响[J].中国农业科学,2008,41(1):188.
|
[16] |
KIM Y,STUART A,NYGAARD G,et al.High pre-rigor temperature limits the ageing potential of beef that is not completely overcome by electrical stimulation and muscle restraining[J].Meat Science,2012,91(1):62.
|
[17] |
WARNER R D,DUNSHEA F R,GUTZKE D,et al.Factors influencing the incidence of high rigor temperature in beef carcasses in Australia[J].Animal Production Science,2014,54(4):363.
|
[18] |
ROSENVOLD K,NORTH M,DEVINE C,et al.The protective effect of electrical stimulation and wrapping on beef tenderness at high pre-rigor,temperatures[J].Meat Science,2008,79(2):299.
|
[19] |
HUFF L E,ZHANG W,LONERGAN S M.Biochemistry of postmortem muscle-lessons on mechanisms of meat tenderization[J].Meat Science,2010,86(1):184.
|
[20] |
LENAHAN M,O'BRIEN S B,KINSELLA K.Assessment of lamb carcass hygiene before and after chilling at five Irish abattoirs[J].Food Control,2010,21(3):313.
|
[21] |
RUBIO B,VIEIRA C,MARTÍNEZ B,et al.Effect of different post mortem temperatures on carcass quality of suckling lamb[J].Food Science & Technology International,2013,19(4):351.
|
[22] |
SALES D C,URBANO S A,BORGES K C,et al.Cheese yield in Brazil:State of the art[J].Food Science and Technology,2016,36(4):563.
|
[23] |
MILIOS K T,DROSINOS E H,ZOIOPOULOS P E.Food safety management system validation and verification in meat industry:carcass sampling methods for microbiological hygiene criteria-A review[J].Food Control,2014,43(8):74.
|
[24] |
POPHIWA P,WEBB E C,FRYLINCK L.Meat quality characteristics of two South African goat breeds after applying electrical stimulation or delayed chilling of carcasses[J].Small Ruminant Research,2016,145:107.
|
[25] |
PRADO C S,FELÍCIO P E D.Effects of chilling rate and spray-chilling on weight loss and tenderness in beef strip loin steaks[J].Meat Science,2010,86(2):430.
|
[26] |
KINSELLA K J,SHERIDAN J J,ROWE T A,et al.Impact of a novel spray-chilling system on surface microflora,water activity and weight loss during beef carcass chilling[J].Food Microbiology,2006,23(5):483.
|
[27] |
TITTOR A W,TITTOR M G,BRASHEARS M M,et al.Effects of simulated dry and wet chilling and aging of beef fat and lean tissues on the reduction of Escherichia coli O157:H7 and Salmonella[J].Journal of Food Protection,2011,74(2):289.
|
[28] |
WIKLUND E,KEMP R M,LEROUX G J,et al.Spray chilling of deer carcasses-Effects on carcass weight,meat moisture content,purge and microbiological quality[J].Meat Science,2010,86(4):926.
|
[29] |
GREIG J D,WADDELL L,WILHELM B,et al.The efficacy of interventions applied during primary processing on contamination of beef carcasses with Escherichia coli:A systematic review-meta-analysis of the published research[J].Food Control,2012,27(2):385.
|
[30] |
DE MELLO A S,RINGKOB T P,YEH Y.Effects of long spray-chilling on water pocket development in ribeyes[J].Meat Science,2017,129:185.
|
[31] |
SAMPAIO G S L,PFLANZER-JU'NIOR S B,ROÇA R D O,et al.Effects of polyethylene film wrap on cooler shrink and the microbial status of beef carcasses[J].Meat Science,2015,100:164.
|
[32] |
WANG Y,MCGINNIS D S,SEGADO R R,et al.Vascular infusion of beef carcasses:Effects on chilling effciency and weight change[J].Food Research International,1995,28(4):425.
|
[33] |
ROSENVOLD K,BORUP U,THERKILDSEN M.Stepwise chilling:Tender pork without compromising water-holding capacity[J].Journal of Animal Science,2010,88(5):1830.
|
[34] |
ROSENVOLD K,BORUP U.Stepwise chilling adapted to commercial conditions-improving tenderness of pork without compromising water-holding capacity[J].Acta Agriculturae Scandinavica,2011,61(3):121.
|
[35] |
BARBUT S,SOSNICKI A A,LONERGAN S M,et al.Progress in reducing the pale,soft and exudative (PSE) problem in pork and poultry meat[J].Meat Science,2008,79(1):46.
|
[36] |
KYLÄ-PUHJU M,RUUSUNEN M,PUOLANNE E.Activity of porcine muscle glycogen debranching enzyme in relation to pH and temperature[J].Meat Science,2005,69(1):143.
|
[37] |
SHACKELFORD S D,KING D A,WHEELER T L.Chilling rate effects on pork loin tenderness in commercial processing plants[J].Journal of Animal Science,2012,90(8):2842.
|
[38] |
LIU N,LIU R,HU Y,et al.Influence of rapid chilling on biochemical parameters governing the water-holding capacity of pork longissimus dorsi[J].International Journal of Food Science & Technology,2015,50(6):1345.
|
[39] |
XU Y,HUANG J C,HUANG M,et al.The effects of different chilling methods on meat quality and calpain activity of pork muscle longissimus dorsi[J].Journal of Food Science,2012,77(1):C27.
|
[40] |
THERKILDSEN M,KRISTENSEN L,KYED S,et al.Improving meat quality of organic pork through post mortem handling of carcasses:An innovative approach[J].Meat Science,2012,91(2):108.
|
[41] |
BOWLING R A,DUTSON T R,SMITH G C,et al.Effects of cryogenic chilling on beef carcass grade,shrinkage and palatability characteristics[J].Meat Science,1987,21(1):67.
|
[42] |
ZHU L,GAO S,LUO X.Rapid chilling has no detrimental effect on the tenderness of low-voltage electrically stimulated M.longissimus in Chinese bulls[J].Meat Science,2011,88(3):597.
|
[43] |
LIU Y,MAO Y,ZHANG Y,et al.Pre-rigor temperature control of Chinese yellow cattle carcasses to 12~18℃ during chilling improves beef tenderness[J].Meat Science,2015,100:139.
|
[44] |
LIU Y,MAO Y,LIANG R,et al.Effect of suspension method on meat quality and ultra-structure of Chinese yellow cattle under 12~18℃ pre-rigor temperature controlled chilling[J].Meat Science,2016,115:45.
|
[45] |
JOSEPH R L.Very fast chilling of beef and tenderness-A report from an EU concerted action[J].Meat Science,1996,43S1(12):217.
|
[46] |
RONCALES P.Very fast chilling of beef:Muscle to meat-An introductory review[J].Very Fast Chilling in Beef,1998,2:1.
|
[47] |
AALHUS J L,ROBERTSON W M,MER D,et al.Very fast chilling of beef carcasses[J].Canadian Veterinary Journal La Revue Veterinaire Canadienne,2002,82(1):59.
|
[48] |
JACOB R,ROSENVOLD K,NORTH M,et al.Rapid tenderisation of lamb M.longissimus,with very fast chilling depends on rapidly achieving sub-zero temperatures[J].Meat Science,2012,92(1):16.
|
[49] |
JAIME I,BELTRAN J A,CENA P,et al.Tenderisation of lamb meat:Effect of rapid postmortem temperature drop on muscle conditioning and aging[J].Meat Science,1992,32(4):357.
|
[50] |
SHERIDAN J J.The ultra-rapid chilling of lamb carcasses[J].Meat Science,1990,28(1):31.
|
[51] |
MOESEKE V M,SDE S,CLAEYS E,et al.Very fast chilling of beef:Effects on meat quality[J].Meat Science,2001,59(1):31.
|
[52] |
LI K,ZHANG Y,MAO Y,et al.Effect of very fast chilling and aging time on ultra-structure and meat quality characteristics of Chinese yellow cattle M.Longissimus lumborum[J].Meat Science,2012,92(4):795.
|
[53] |
NETO M P,BERAQUET N J,CARDOSO S.Effects of chilling methods and hot-boning on quality parameters of M.longissimus lumborum from Bos indicus Nelore steer[J].Meat Science,2013,93(2):201.
|
[54] |
WARNER R D,JACOB R H,ROSENVOLD K,et al.Altered post-mortem metabolism identified in very fast chilled lamb M.longissimus thoracis et lumborum using metabolomic analysis[J].Meat Science,2015,108:155.
|
[55] |
SIKES A L,JACOB R,D'ARCY B,et al.Very fast chilling modifies the structure of muscle fibres in hot-boned beef loin[J].Food Research International,2017,93:75.
|