海狸鼠肉的品质特性及其产品的研究
|
摘要
海狸鼠养殖业目前发展很快，海狸鼠肉具有高营养，低脂肪，低胆固醇等特性。海狸鼠肉正逐步为广大人们所接受。但是关于海狸鼠胴体品质，肉质特性，营养成分，肉糜性质，产品加工等一系列相应研究还处在起步阶段。本课题从肉的品质，肉糜性质，产品开发三个角度来对海狸鼠肉进行研究，为其进一步的开发提供理论基础。得到研究结果如下：
1．海狸鼠肉的屠宰率为52.04％、瘦肉率为52.13％、蛋白质21.6％、脂肪1.0％、矿物质1.0％。蛋白质含量较高，氨基酸成分搭配合理，必须氨基酸含量充足、全面。
肉颜色适中，质地鲜嫩，嫩度极显著低于常见猪、牛、羊肉。宰后pH在4℃和20℃时分别在8.5和9.5小时达到最低，分别为6.06和5.88。又分别在宰后16和13小时结束尸僵过程，pH到达终点。
2．肉糜在不同加工条件和添加不同辅料情况下，表现出凝胶强度、弹性和颜色的变化。在pH为7.25时凝胶强度最大，亮度值则是在6.5时最大。凝胶强度和弹性随着斩拌时间延长而增加，在25分钟时达到最大，肉糜的色价随着斩拌时间延长而增加。凝胶特性随着食盐添加量增加呈上升趋势。颜色整体表现则为先下降后上升的趋势。大豆蛋向的添加增加了肉糜的凝胶强度，但是降低了弹性。磷酸盐的添加改善了凝胶性质，但是降低了肉糜的颜色指标。淀粉的添加量增加显著提高肉糜的凝胶性，但是降低了亮度和红度值，对颜色有不良影响。几种淀粉相比，绿豆淀粉增强凝胶的效果最好，玉米淀粉和改性淀粉相差不多；玉米淀粉的添加对颜色影响相对较小。
3．考虑不同辅料添加对产品风味的影响，根据凝胶、颜色、感官等评定方法对其进行评价，得到孜然海狸鼠肠的最佳添加量为：孜然0.75％，淀粉10％，大豆蛋白5％，环状糊精0.04％；骨泥肉肠中骨泥的添加量不超过3％；纤维粉肉肠中纤维粉的添加量为3％；葱香肉串的最佳配比为：葱浆4％、香油3％、芝麻4％；辣味肉串中辣椒的最佳添加量为0.6％；红烧海狸鼠肉的最佳配比为：酱油5％、糖6％、料酒4％。
The current development of nutria farming is rapidly. The nutria meat is high nutrition, low fat, low cholesterol. Nutria meat is being gradually popularity. But at present a series of study that the carcass quality, meat quality characteristic, nourishment composition, mincemeat quality, the product processes of nutria is beginning. This theme mainly researched three angles of the fleshy quality, mincemeat quality and product developing of the nutria meat as its basis theory .The results we obtained as follows:
1. Dressing proportion of Nutria was 52.04%. Ratio of meat is 52.13%. Protein content is 21.6%, fatness is 1.0%, mineral content is 1.0% in the fresh Nutria meat. The protein content of Nutria was relatively high. The meat contents all sorts of the amino acids that human need. The essential amino acids composition was enough and match reasonable.
The meat color is really good, and the nutria meat have lowest tenderness than beef, mutton and pork. After slaughter, pH-value decreased firstly and then increased with the increasing of post-mortem. It waste 9.5 hours that the pH-vale arrived the lowest point at 4 .And waste 8.5 hours at 20. The lowest pH-value is 6.06 and 5.88 in different temperature circumstance. After slaughter 16 hours and 13 hours. And the pH-value was stable.
2. Mincemeat have different gel character and color at different process and the different ingredient. When pH-value was 7.25 ,the mincemeat have biggest gel strength. The lightness was best when pH-value was about 6.25.The gel strength and the elasticity increased with the chopping time, and at 25 minute attain max gel strength, the color-value of the mincemeat increase with the choping time extension. The gel characteristic increases with the salt increased. The gel strength increased when increasing the soybean protein addition, but springiness decreased. The phosphate addtion increased the gel strength, but decrease the
color-value. When the starch was added, the gel strength of mincemeat increased gradually, but decreased the lightness and redness. The green lentil starch was the best in gel strength.
3. Consider the different ingredient have different influence on the product flavor. According to the gel characteristic, color sensory evaluation etc. assess the production to get the best ingredient proportionment. The Nutria flavor sausage: cumin 0.5%, starch 15%, soybean protein 3%,cylodextrin 0.02%;The bone mud sausage: bone mud proportionment not over 3%;The fiber powder sausage -.inside fiber powder 3%;The onion flavor nutria stick: The onion paste 4%, sesame oil 3%, sesame 4%;The chili flavor stick :chili powder 0.6% ;Soup braise Nutria meat: Sauce 5%,sugar 6%,cooking wine 4%.
1．海狸鼠肉的屠宰率为52.04％、瘦肉率为52.13％、蛋白质21.6％、脂肪1.0％、矿物质1.0％。蛋白质含量较高，氨基酸成分搭配合理，必须氨基酸含量充足、全面。
肉颜色适中，质地鲜嫩，嫩度极显著低于常见猪、牛、羊肉。宰后pH在4℃和20℃时分别在8.5和9.5小时达到最低，分别为6.06和5.88。又分别在宰后16和13小时结束尸僵过程，pH到达终点。
2．肉糜在不同加工条件和添加不同辅料情况下，表现出凝胶强度、弹性和颜色的变化。在pH为7.25时凝胶强度最大，亮度值则是在6.5时最大。凝胶强度和弹性随着斩拌时间延长而增加，在25分钟时达到最大，肉糜的色价随着斩拌时间延长而增加。凝胶特性随着食盐添加量增加呈上升趋势。颜色整体表现则为先下降后上升的趋势。大豆蛋向的添加增加了肉糜的凝胶强度，但是降低了弹性。磷酸盐的添加改善了凝胶性质，但是降低了肉糜的颜色指标。淀粉的添加量增加显著提高肉糜的凝胶性，但是降低了亮度和红度值，对颜色有不良影响。几种淀粉相比，绿豆淀粉增强凝胶的效果最好，玉米淀粉和改性淀粉相差不多；玉米淀粉的添加对颜色影响相对较小。
3．考虑不同辅料添加对产品风味的影响，根据凝胶、颜色、感官等评定方法对其进行评价，得到孜然海狸鼠肠的最佳添加量为：孜然0.75％，淀粉10％，大豆蛋白5％，环状糊精0.04％；骨泥肉肠中骨泥的添加量不超过3％；纤维粉肉肠中纤维粉的添加量为3％；葱香肉串的最佳配比为：葱浆4％、香油3％、芝麻4％；辣味肉串中辣椒的最佳添加量为0.6％；红烧海狸鼠肉的最佳配比为：酱油5％、糖6％、料酒4％。
The current development of nutria farming is rapidly. The nutria meat is high nutrition, low fat, low cholesterol. Nutria meat is being gradually popularity. But at present a series of study that the carcass quality, meat quality characteristic, nourishment composition, mincemeat quality, the product processes of nutria is beginning. This theme mainly researched three angles of the fleshy quality, mincemeat quality and product developing of the nutria meat as its basis theory .The results we obtained as follows:
1. Dressing proportion of Nutria was 52.04%. Ratio of meat is 52.13%. Protein content is 21.6%, fatness is 1.0%, mineral content is 1.0% in the fresh Nutria meat. The protein content of Nutria was relatively high. The meat contents all sorts of the amino acids that human need. The essential amino acids composition was enough and match reasonable.
The meat color is really good, and the nutria meat have lowest tenderness than beef, mutton and pork. After slaughter, pH-value decreased firstly and then increased with the increasing of post-mortem. It waste 9.5 hours that the pH-vale arrived the lowest point at 4 .And waste 8.5 hours at 20. The lowest pH-value is 6.06 and 5.88 in different temperature circumstance. After slaughter 16 hours and 13 hours. And the pH-value was stable.
2. Mincemeat have different gel character and color at different process and the different ingredient. When pH-value was 7.25 ,the mincemeat have biggest gel strength. The lightness was best when pH-value was about 6.25.The gel strength and the elasticity increased with the chopping time, and at 25 minute attain max gel strength, the color-value of the mincemeat increase with the choping time extension. The gel characteristic increases with the salt increased. The gel strength increased when increasing the soybean protein addition, but springiness decreased. The phosphate addtion increased the gel strength, but decrease the
color-value. When the starch was added, the gel strength of mincemeat increased gradually, but decreased the lightness and redness. The green lentil starch was the best in gel strength.
3. Consider the different ingredient have different influence on the product flavor. According to the gel characteristic, color sensory evaluation etc. assess the production to get the best ingredient proportionment. The Nutria flavor sausage: cumin 0.5%, starch 15%, soybean protein 3%,cylodextrin 0.02%;The bone mud sausage: bone mud proportionment not over 3%;The fiber powder sausage -.inside fiber powder 3%;The onion flavor nutria stick: The onion paste 4%, sesame oil 3%, sesame 4%;The chili flavor stick :chili powder 0.6% ;Soup braise Nutria meat: Sauce 5%,sugar 6%,cooking wine 4%.
引文
1 北京国际农业开发中心．海狸鼠产品开发与饲养技术．农牧产品开发．1999，1：34
2 范垂洪．中国肉类工业的现状与前瞻．肉类工业．2001，1：4～5
3 河北省海狸鼠开发研究会．开发新畜种海狸鼠，农牧产品开发．1999，9：41～42
4 胡宝利．不同年龄秦川牛胴体性状与肉质性状的研究．西北农林科技大学硕士学位论文．2001，6：24～29
5 华树芳．海狸鼠毛被的生长特点及取皮初加工．中国皮革．2000，29(5)：21～22
6 黄纪念，刘景顺，薛丹．大豆蛋白的功能特性及其改性动向．食品工业．1997，3：8～10
7 黄友如，华欲飞．大豆分离蛋白的改性及其对功能性质的影响．中国油脂．003，28(4)：35～38
8 黄云杰．大豆蛋白的功能特性及在肉制品中的应用．广西粮食经济．1998，32—33
9 黄学高，李志坚．海狸鼠特性、用途与饲养．农牧产品开发。1999，5：21～23
10 黄友如，华欲飞，裘爱泳．大豆分离蛋白功能性质及其影响因素．粮食与油脂．2003，5：12～15
11 孔保华．鲢鱼肉加工特性、凝胶机理及系列产品加工的研究．中国农业大学博士学位论文．2000，2：25
12 孔保华，孟祥晨．肉保水性的测定。肉品工艺学．1996，8：17
13 孔保华，孟祥晨．肉品工艺学实验指导．1996：17
14 孔保华，郑冬梅，刁新平．斩拌时间和pH值对牛肉凝胶特性的影响．食品与发酵工业．2003，29(9)：13～16
15 孔凡真．我国肉制品的发展趋势．肉类工业．2001，4：36～37
16 李开雄，李应彪．西式火腿肠生产工艺的探讨．石河子大学学报．2000，3：
17 李水龙．我国肉类市场发展回顾与前瞻．肉类工业．1999，7：4～7
18 李志坚．海狸鼠产品开发的现状及问题．农牧产品开发．1999，6：42
19 李志坚．海狸鼠的饲养及其毛针的开发利用．农村实用技术与信息．2000，2：29
20 刘龙芳，尹政，徐蝉仔，周丽华．南昌白猪肉质特性研究．养猪．996，4：31～33
21 刘伯钧．肉粒阶段斩拌在颗粒灌肠中的试验．肉类工业．2001，10：19～20
22 林居强，彭健，蒋思文．营养调控对猪肉胴体品质的影响．国外畜牧学．猪与禽．2004，4：56～59
23 鲁绯．五指山猪肉质特性的研究．中国农业大学硕士学位论文．2001，7：6
24 马国辅．浅谈提高猪胴体品质的要素．贵州畜牧兽医．2002，26(5)：41
25 毛学英．肉嫩度调控手段的研究发展．肉类工业．2000，1：24～25
26 苗圃．功能性肉制品．肉类二业．1999，6：48
27 莫湘涛，史红娟，陈宇．海狸鼠γ-亚麻酸的薄层色谱和HPLC分析．食品科学．2002，23(12)：105～109
28 屈孝初．海狸鼠尾部肌腱的解剖及组织学研究．湖南农业大学报．2002，28(1)：42～41
29 任国谱，王远义，李玉英等．膳食纤维火腿肠的研制．肉类工业．2001，11：21～22
30 舒国重．多姿多彩的红烧肉．四川烹饪．1998，6：21～22
31 孙继和．红烧肉及其配菜．中国健康月刊．1997(10)：31
32 孙京新，周光宏，徐幸莲．肉制品感观质量调查与评价．肉类研究．2001，2：43～45
33 涂颖科．海狸鼠尾巴票夹革加工技术．皮革科学与工程．1998，8(2)：19～21
34 王飞，吴荣．斩拌工序与火腿肠质量关系探讨．肉类工业．2001，1：13～15
35 王海，白殿海，王献梅等．夏季生产西式火腿肠的滚揉和斩拌温度．食品科学．1997，18(11)：66～67
36 王钰，程涛，宋恒祥．大豆分离蛋白的生产工艺．中国乳品工业．2002，30(5)：12
37 向建洲．海狸鼠淋巴结的解剖及组织形态结构的初步研究．经济动物学报．2002，6(3)：26～28
38 肖月娟．栗子红烧软罐头的研制．食品工业科技．2002，7：92～93
39 谢幼梅，王中华，林同树等．昌潍白猪胴体品质及其变化规律．中国畜牧杂志．1996，32(1)：28～30
40 叶非，王静，宫百揆等．气相色谱法分析不同提取条件的海狸鼠油脂成分．色谱．1996，14(1)：56～57
41 曾志宏．肉的品质与pH值的相关性．肉类工业．2001，1：31-32
42 张凤宽，刘学军，郭菊曼．变性淀粉在红肠加工中的应用．肉类研究．1998，2：32～33
43 张学峰，金永男，徐波．乳制品和肉制品注射专用分离蛋白生产．粮食与油脂．2002，10：42～43
44 张英霞．对海狸鼠饲养业发展前景的探讨．毛皮动物饲养．1996，4：46～49
45 赵立艳，彭增起，陈贵堂．磷酸盐对牛肉嫩化作用的研究．食品工业科学与技术．2003，24(5)：27～28
46 肉类协会，中国肉类食品综合研究中心．中国肉制品工业五十年回顾．肉类工业．1999，11：4～9
47 钟伟国．影响肉品品质的几个因素．中国动物检疫．2001，18(8)：16
48 钟耀广，王书杰，李长胜．酱卤制品在煮制过程中发生的肉质变化．家畜与家禽工业．1999，12：60
49 朱晓龙．磷酸盐在肉类加工中的应用检测．肉类工业．2003，7：36-41
50 Chul.S.Y, Jin.S.C, Quan.Q.Z, Rhee.J.D, Kim.C.K, Lim.S.J, Kim.K.M, Oh.P,S,Choi.H.G.Effect of sodium chloride on the gelation temperature, gel strcngth and bioadhesive force of poloxamer gels containing diciofcnac sodium.International Journal
of Pharmaceutics.2001, 226:195～205
51 Cofrades.S, Careche.M, Jimenez.C.F. Thermal Gelation of Chicken,Pork and Hake(Merluccius merluccius,L) Actomysin. Meat Science. 1997, 47(1)157～166
52 Diaz.M.T, Velasco.S, Perez.c, Lauzuriea.S, Huidobro.F, Caneque. C. Physieo-chemical characteristics of carcass and meat Manchego-breed suckling lambs slaughtered at different weights. Meat Science.2003, 65:1247～1255
53 Deumire.F, Zakhia.N, Coilignan.A. Formulation of a Cured Meat Product by the Dewatering Impregnation Soaking(DIS)Process;Mass Transfer Study and Assessment of Produce Quality. Meat Science. 1996,44(4)293～306
54 Dransfield. E. 肉的嫩度．内类研究，1997, 2:16～20
55 Hamilton.D.N, Ellis.M, Wolter.B.F, Mckeith.F.K, Wilson.E.R.Carcass and meat quality characteristics of the progeny of two swine sire lines reared under differing environmental conditions.Meat Science.2003, 63: 257～263
56 Hoffman.L.C, Mellett.F.D.Quality characteristics of low fat ostrich meat patties formulated with either pork lard or modified corn starch, soya isolate and water.Meat Science.2003, 65:869～875
57 MayoraI.A.I, Dorado.M,. Guillen.M.T., Robina.A, Vivo.J.M, Vazquez.C, Ruiz.J. Development of meat and carcass quality characteristics in Iberian pigs reared outdoor.Meat Science. 1999,52:315～324
58 Kim.C.L, Lee. E.S.Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo(Korean natice cattle)beef.Meat Science.2003, 63:397～405
59 Lawless．Harry．T，Heymann．Hildegarde．食品感官评价原理与技术．王栋，李崎，华兆哲．中国轻工业出版社，2001．1～15
60 Rhee.K.S, Cho.S.H, Pradahn.A.M.Composition, storage stability and sensory properties of expanded extredates from blends of corn starch and goat meat, lamb, mutton, spent fowl meat, or beef.MeatScience.1999, 52:135～141
61 Suman S.P, Sharma B.D.Effeet of grind size and fat levels on the physico—ehemical and sensory characteristicsoflow—fat grotmd buffalo meat patties., 2003, 65:973～976
62 Spanier.A.M, Flores.M, MeMillin.K.W, Binder.T.D.The effect of post-mortem aging on meat flavor quality in Brangus beef. Correlation of treatments, sensor, instrumental and chemical descriptors.Food Chemistry.1997, 59 (4): 531～538
63 Tulley Richard.T, Malekian Fatemeh.M, Rood Jennifer.C, LambMary.B,Champagne Catherine.M, Redmann Stephen.M.Jr, Ruth.Patrick, Kinler.N,anRaby C.T.Analysis of the Nutritional Content of Myocastor coypus.Journal of food composition and analysis,2000, 13:117～125
64 Tsai.S.J, Unklesbay.N, Unklesbay.N, Clarke.A,Water and Absorptive Properties of Restructured Beef Producers with Five Binders at Four lsothermal.Lebensm. Wiss.U.Technol. 1998, 31:78～83
65 Vergara. H, Molina. A, Gallego. L. Influence of sex and slaughter weight on carcass and meat quality in light and medium weight lambs produced in intensice systems. Meat Science. 1999, 52:221～226
2 范垂洪．中国肉类工业的现状与前瞻．肉类工业．2001，1：4～5
3 河北省海狸鼠开发研究会．开发新畜种海狸鼠，农牧产品开发．1999，9：41～42
4 胡宝利．不同年龄秦川牛胴体性状与肉质性状的研究．西北农林科技大学硕士学位论文．2001，6：24～29
5 华树芳．海狸鼠毛被的生长特点及取皮初加工．中国皮革．2000，29(5)：21～22
6 黄纪念，刘景顺，薛丹．大豆蛋白的功能特性及其改性动向．食品工业．1997，3：8～10
7 黄友如，华欲飞．大豆分离蛋白的改性及其对功能性质的影响．中国油脂．003，28(4)：35～38
8 黄云杰．大豆蛋白的功能特性及在肉制品中的应用．广西粮食经济．1998，32—33
9 黄学高，李志坚．海狸鼠特性、用途与饲养．农牧产品开发。1999，5：21～23
10 黄友如，华欲飞，裘爱泳．大豆分离蛋白功能性质及其影响因素．粮食与油脂．2003，5：12～15
11 孔保华．鲢鱼肉加工特性、凝胶机理及系列产品加工的研究．中国农业大学博士学位论文．2000，2：25
12 孔保华，孟祥晨．肉保水性的测定。肉品工艺学．1996，8：17
13 孔保华，孟祥晨．肉品工艺学实验指导．1996：17
14 孔保华，郑冬梅，刁新平．斩拌时间和pH值对牛肉凝胶特性的影响．食品与发酵工业．2003，29(9)：13～16
15 孔凡真．我国肉制品的发展趋势．肉类工业．2001，4：36～37
16 李开雄，李应彪．西式火腿肠生产工艺的探讨．石河子大学学报．2000，3：
17 李水龙．我国肉类市场发展回顾与前瞻．肉类工业．1999，7：4～7
18 李志坚．海狸鼠产品开发的现状及问题．农牧产品开发．1999，6：42
19 李志坚．海狸鼠的饲养及其毛针的开发利用．农村实用技术与信息．2000，2：29
20 刘龙芳，尹政，徐蝉仔，周丽华．南昌白猪肉质特性研究．养猪．996，4：31～33
21 刘伯钧．肉粒阶段斩拌在颗粒灌肠中的试验．肉类工业．2001，10：19～20
22 林居强，彭健，蒋思文．营养调控对猪肉胴体品质的影响．国外畜牧学．猪与禽．2004，4：56～59
23 鲁绯．五指山猪肉质特性的研究．中国农业大学硕士学位论文．2001，7：6
24 马国辅．浅谈提高猪胴体品质的要素．贵州畜牧兽医．2002，26(5)：41
25 毛学英．肉嫩度调控手段的研究发展．肉类工业．2000，1：24～25
26 苗圃．功能性肉制品．肉类二业．1999，6：48
27 莫湘涛，史红娟，陈宇．海狸鼠γ-亚麻酸的薄层色谱和HPLC分析．食品科学．2002，23(12)：105～109
28 屈孝初．海狸鼠尾部肌腱的解剖及组织学研究．湖南农业大学报．2002，28(1)：42～41
29 任国谱，王远义，李玉英等．膳食纤维火腿肠的研制．肉类工业．2001，11：21～22
30 舒国重．多姿多彩的红烧肉．四川烹饪．1998，6：21～22
31 孙继和．红烧肉及其配菜．中国健康月刊．1997(10)：31
32 孙京新，周光宏，徐幸莲．肉制品感观质量调查与评价．肉类研究．2001，2：43～45
33 涂颖科．海狸鼠尾巴票夹革加工技术．皮革科学与工程．1998，8(2)：19～21
34 王飞，吴荣．斩拌工序与火腿肠质量关系探讨．肉类工业．2001，1：13～15
35 王海，白殿海，王献梅等．夏季生产西式火腿肠的滚揉和斩拌温度．食品科学．1997，18(11)：66～67
36 王钰，程涛，宋恒祥．大豆分离蛋白的生产工艺．中国乳品工业．2002，30(5)：12
37 向建洲．海狸鼠淋巴结的解剖及组织形态结构的初步研究．经济动物学报．2002，6(3)：26～28
38 肖月娟．栗子红烧软罐头的研制．食品工业科技．2002，7：92～93
39 谢幼梅，王中华，林同树等．昌潍白猪胴体品质及其变化规律．中国畜牧杂志．1996，32(1)：28～30
40 叶非，王静，宫百揆等．气相色谱法分析不同提取条件的海狸鼠油脂成分．色谱．1996，14(1)：56～57
41 曾志宏．肉的品质与pH值的相关性．肉类工业．2001，1：31-32
42 张凤宽，刘学军，郭菊曼．变性淀粉在红肠加工中的应用．肉类研究．1998，2：32～33
43 张学峰，金永男，徐波．乳制品和肉制品注射专用分离蛋白生产．粮食与油脂．2002，10：42～43
44 张英霞．对海狸鼠饲养业发展前景的探讨．毛皮动物饲养．1996，4：46～49
45 赵立艳，彭增起，陈贵堂．磷酸盐对牛肉嫩化作用的研究．食品工业科学与技术．2003，24(5)：27～28
46 肉类协会，中国肉类食品综合研究中心．中国肉制品工业五十年回顾．肉类工业．1999，11：4～9
47 钟伟国．影响肉品品质的几个因素．中国动物检疫．2001，18(8)：16
48 钟耀广，王书杰，李长胜．酱卤制品在煮制过程中发生的肉质变化．家畜与家禽工业．1999，12：60
49 朱晓龙．磷酸盐在肉类加工中的应用检测．肉类工业．2003，7：36-41
50 Chul.S.Y, Jin.S.C, Quan.Q.Z, Rhee.J.D, Kim.C.K, Lim.S.J, Kim.K.M, Oh.P,S,Choi.H.G.Effect of sodium chloride on the gelation temperature, gel strcngth and bioadhesive force of poloxamer gels containing diciofcnac sodium.International Journal
of Pharmaceutics.2001, 226:195～205
51 Cofrades.S, Careche.M, Jimenez.C.F. Thermal Gelation of Chicken,Pork and Hake(Merluccius merluccius,L) Actomysin. Meat Science. 1997, 47(1)157～166
52 Diaz.M.T, Velasco.S, Perez.c, Lauzuriea.S, Huidobro.F, Caneque. C. Physieo-chemical characteristics of carcass and meat Manchego-breed suckling lambs slaughtered at different weights. Meat Science.2003, 65:1247～1255
53 Deumire.F, Zakhia.N, Coilignan.A. Formulation of a Cured Meat Product by the Dewatering Impregnation Soaking(DIS)Process;Mass Transfer Study and Assessment of Produce Quality. Meat Science. 1996,44(4)293～306
54 Dransfield. E. 肉的嫩度．内类研究，1997, 2:16～20
55 Hamilton.D.N, Ellis.M, Wolter.B.F, Mckeith.F.K, Wilson.E.R.Carcass and meat quality characteristics of the progeny of two swine sire lines reared under differing environmental conditions.Meat Science.2003, 63: 257～263
56 Hoffman.L.C, Mellett.F.D.Quality characteristics of low fat ostrich meat patties formulated with either pork lard or modified corn starch, soya isolate and water.Meat Science.2003, 65:869～875
57 MayoraI.A.I, Dorado.M,. Guillen.M.T., Robina.A, Vivo.J.M, Vazquez.C, Ruiz.J. Development of meat and carcass quality characteristics in Iberian pigs reared outdoor.Meat Science. 1999,52:315～324
58 Kim.C.L, Lee. E.S.Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo(Korean natice cattle)beef.Meat Science.2003, 63:397～405
59 Lawless．Harry．T，Heymann．Hildegarde．食品感官评价原理与技术．王栋，李崎，华兆哲．中国轻工业出版社，2001．1～15
60 Rhee.K.S, Cho.S.H, Pradahn.A.M.Composition, storage stability and sensory properties of expanded extredates from blends of corn starch and goat meat, lamb, mutton, spent fowl meat, or beef.MeatScience.1999, 52:135～141
61 Suman S.P, Sharma B.D.Effeet of grind size and fat levels on the physico—ehemical and sensory characteristicsoflow—fat grotmd buffalo meat patties., 2003, 65:973～976
62 Spanier.A.M, Flores.M, MeMillin.K.W, Binder.T.D.The effect of post-mortem aging on meat flavor quality in Brangus beef. Correlation of treatments, sensor, instrumental and chemical descriptors.Food Chemistry.1997, 59 (4): 531～538
63 Tulley Richard.T, Malekian Fatemeh.M, Rood Jennifer.C, LambMary.B,Champagne Catherine.M, Redmann Stephen.M.Jr, Ruth.Patrick, Kinler.N,anRaby C.T.Analysis of the Nutritional Content of Myocastor coypus.Journal of food composition and analysis,2000, 13:117～125
64 Tsai.S.J, Unklesbay.N, Unklesbay.N, Clarke.A,Water and Absorptive Properties of Restructured Beef Producers with Five Binders at Four lsothermal.Lebensm. Wiss.U.Technol. 1998, 31:78～83
65 Vergara. H, Molina. A, Gallego. L. Influence of sex and slaughter weight on carcass and meat quality in light and medium weight lambs produced in intensice systems. Meat Science. 1999, 52:221～226
© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号 地址：北京市海淀区学院路29号 邮编：100083 电话：办公室：(+86 10)66554848；文献借阅、咨询服务、科技查新：66554700 |