不同理化因素对猪肉肌红蛋白稳定性的影响研究
|
摘要
基于国内国外研究各种理化因素对肉制品颜色的影响,为了能深入认识荣昌猪猪肉各方面的生理性特征,本试验课题是以荣昌猪猪肉为原料,选取温度、盐浓度,亚硝酸钠,高压等理化因素处理肉样,进行感官评分、色差计、发色率和肌红蛋白含量测定,并对各项颜色指标的变化情况进行显著性分析,本实验把荣昌猪的色泽评价客观化,研究荣昌猪猪肉肌红蛋白在各种理化因素下的猪肉颜色稳定性,为以后荣昌猪的推广食用做数据基础。主要研究结果如下：
1亚硝酸钠对荣昌猪肉品颜色稳定性影响研究
腌制处理过程中肌肉颜色的感官评分随着亚硝酸钠添加量的增加而增大。
测定肉品色度值试验。背长肌肌肉的L*值与后腿肌肉的L*值变化趋势一致。添加了亚硝酸盐的三组L*值变化大,而未添加亚硝酸盐的猪肉L*值变化不大。在0-48h腌制时间内,不添加亚硝酸盐的猪肉a*值增加,而添加亚硝酸盐后,a*值明显降低。在0-48h腌制时间内,所有试验组b*值都呈增长趋势,但是效果不明显。其中亚硝酸盐含量越高,b*值变化增加的越慢。
测定肉品腌制发色率变化可以看出,在0-150mg/kg的范围内,添加量越大,发色效果越明显；特别是腌制初期(0-8h),发色率明显上升(添加50、100和150 mg/kg分别从12%到41%,14%到47%和18%到58%)。从添加亚硝酸钠生成的亚硝基血色素看,在腌制初期(0-8h),生成量最大(数据未列出)。
在腌制过程中,除了未添加亚硝酸盐的一组外,肌红蛋白总量和3种肌红蛋白比例都发生了明显变化。添加亚硝酸盐的猪肉,腌制时间越长,脱氧肌红蛋白(DeoxyMb)和高铁肌红蛋白(MetMb)在3种肌红蛋白的比例越低,氧合肌红蛋白(MbO2)的比例略有增加,但增加不显著。
2 NaCl浓度对荣昌猪肉品颜色稳定性影响研究
不同NaCl浓度处理后肉样抽提(pH 6.8的磷酸钠缓冲剂)的肌红蛋白吸收光谱和肌红蛋白总量的变化。随着NaCl浓度的增加,3%的NaCl溶液对应的吸收光谱曲线线吸光值明显最高；NaCl浓度为2%和4%的对应的吸收光谱曲线较相似接近；NaCl浓度为5%的对应的吸收光谱曲线吸光值最低。
室温下,不同NaCl浓度处理后肉样抽提(pH 6.8的磷酸钠缓冲剂)的相关肌红蛋白比例的变化。脱氧肌红蛋白(DeoxyMb)的比例略有减少；高铁肌红蛋白(MetMb)的比例几乎不变；氧合肌红蛋白(MbO2)的比例发生了较大变化：在3%的NaCl溶液中氧合肌红蛋白(MbO2)所占的比例最高,4%的NaCl溶液中次之,5%的NaCl溶液中氧合肌红蛋白(MbO2)所占的比例最低。
3%的NaCl溶液中,肌红蛋白的保存率最高；4%的NaCl溶液次之；5%的NaCl溶液中的肌红蛋白的保存率最低。在20～60℃时,肌红蛋白的保存率相差较大。在不同浓度NaCl的溶液中,随温度的升高,肌红蛋白的保存率都下降。
在细化2%、3%和4%之间的NaCl浓度值试验过程中发现,在NaCl浓度值为3%时,肉样抽提液的吸光值最高；在NaCl;浓度值为2%时,肉样抽提液的吸光值最低。
3温度对荣昌猪肉品颜色稳定性影响研究
不同温度处理后肉样抽提(pH 6.8的磷酸钠缓冲剂)的肌红蛋白吸收光谱和肌红蛋白总量的变化。随着温度的增加,温度20℃、30℃和40℃时,抽提液的吸光率值相近,光谱的波形没有明显改变,当温度是50℃和60℃时,肉样肌红蛋白受热变性,吸收光谱的波形明显改变,吸光值明显下降。
在温度处理试验过程中,随着温度升高,脱氧肌红蛋白(DeoxyMb)的量几乎没变；高铁肌红蛋白(MetMb)在3种肌红蛋白的比例略有增加；氧合肌红蛋白(MbO2)的比例显著减少。
在细化20℃～40℃之间的温度值的试验过程中,选取后腿肌肉作为试验材料。在温度20℃时,肉样抽提液的吸光值最高；在温度40℃时,肉样抽提液的吸光值最低。在20℃-40℃时肌红蛋白的特征吸收峰明显,随着温度的升高,特征吸收峰逐渐减弱。
4高压对荣昌猪肉品颜色稳定性影响研究
超高压处理后肌肉颜色的感官评分变化随着超高压处理值的增加,后腿部位和背长肌部位的肌肉的感官评分明显降低。
通过整个试验知道,经过超高压处理后,肉品颜色变化趋势：红度值(a*)变小,亮度值(L*)增大,黄度值(b*)变化不大。
肌红蛋白的三种存在形式在超高压作用下发生转化,氧合肌红蛋白(鲜红色)的比例随压力的上升而下降,高铁肌红蛋白(黄褐色)的比例在上升,脱氧肌红蛋白的比例在整个超高压处理试验过程中基本保持不变(后腿肉样在40%左右,背长肌肉样44%左右)
在处理时间的对肉样颜色的影响的试验中,肉样经过400MPa的超高压处理后,L*和a*值的变化差值比经200MPa超高压处理后的差值大。肉样经过超高压处理值时,亮度值增加,红度值减少,黄度值变化不大。整个试验过程中,0-12min间,变化曲线陡峭,12-18min,曲线变化平稳。
在腌制对超高压处理肉样颜色的影响的试验中,经过同样的超高压处理,处理后样品的颜色为粉红色,与空白肉样做对比,腌制肉样a*值减小差值较小,且a*值变化曲线比较平稳；腌制肉样的b*值减小差值较大；腌制肉样L*值增加的差值较小,且L*值变化曲线比较平稳。
Based on domestic and international factors in the study of various physical and chemical effects on meat color, in order to deeply understand the physiological characteristics of all aspects of pork Rongchang pig, the experimental subject chose Rongchang pig meat as raw materials, select physical and chemical factors such as the temperature, salt concentration,sodium nitrite, high pressure and so on. the experimental subject get the sensory score, color design, cured color, rate and determination of myoglobin content, and significance analysis, the experimental subject make Rongchang pig color evaluation to be objective, research stability of Rongchang pig meat myoglobin to promote consumption of Rongchang pig meat. The major findings are as follows:
1 The research of sodium nitrite on the color stability of pork Rongchang pork products During Curing process, the sensory score of muscle color increases with the addition of the amount of sodium nitrite.
Experimental determination of the value of meat color, The change trend of the L* value of Longissimus dorsi muscle and the L* value of hind leg musclesis is in accord. The L* value of the group which didn't add sodium nitrite changed little; while, the other three groups which added sodium nitrite changed a lot. During 0～48h cured time, the b* value of the groups which didn't add sodium nitrite increased; while, the a* value of the groups which added sodium nitrite decreased obviously.
During 0～48 h cured time, growth trends of the b* values for all test groups increased little, the higher sodium nitrite, the more slowly the b* values increased.
From the determination of the change of the rate of the color, we can know, the addition of the sodium nitrite in the 0～150 mg/kg range is larger, the color is more obvious.Espeically in the initial stage (0～8h),the rate of cured color is significantly up (Add 50,100 and 150 mg/kg, respectively from 12% to 41%,14% to 47%and 18% to 58%); nitroso-hemoglobin in in the initial stage (0～8h) generated the largest amount (data not shown).
During the curing process, the three groups which added sodium nitrite. With cured time is longer, the ratio of the deoxy myoglobin (DeoxyMb) and metmyoglobin (MetMb) in three kinds of myoglobin is lower; while, the ratio of oxymyoglobin (MbO2) increased slightly.
2 The research of NaCl concentration on the color stability of Rongchang pork products
The sample extraction after different NaCl concentrations (pH 6.8 in sodium phosphate buffer), With the increase of NaCl concentration, the absorption spectrum curve of 3% NaCl solution is the maximum; the absorption curve of NaCl concentration of 2% and 4% NaCl solution is similar; the absorption spectrum curve of NaCl concentration of 5% NaCl solution is the minimum.
In room temperature, NaCl concentrations of different samples of meat after the extraction (pH 6.8 in sodium phosphate buffer). The ratio of Deoxy myoglobin (DeoxyMb) decreased slightly; metmyoglobin (MetMb) almost didn't changed; the proportion of oxymyoglobin (MbO2) significantly changed:the proportion of oxymyoglobin (MbO2) of 3% NaCl solution is the highest proportion;the proportion of oxymyoglobin (MbO2)of 4% NaCl solution followed, the proportion of oxymyoglobin (MbO2) of 5% NaCl solution is the lowest proportion.
The preservation rate of myoglobin is the highest in 3% NaCl solution; 4% NaCl solution just followed by; the preservation rate of myoglobin is the lowest in 5% NaCl solution. In the 20～60℃, the preservation rate of myoglobin were quite different. at different NaCl solution concentrations, myoglobin preservation rates all decreased with the increase of temperature.
This subject selected the hind leg muscle as the thinning trial test material of 2%.3% and 4% NaCl concentration. When the NaCl concentration is 3%, the absorbance value of the extraction solution is the highest; when the NaCl concentration is 2%, the absorbance of the meat sample is the lowest.
3 The research of temperature on the color stability of Rongchang pork products
The extraction of the meat sample after different temperatures (pH 6.8 sodium phosphate buffer). As the temperature increases, when the temperature is 20℃,30℃and 40℃. The absorbance values of extraction solution are similar, the wave spectrum did not change significantly; when the temperature is 50℃and 60℃. the meat-like myoglobin was heat denaturation, the wave spectrum changed significantly and the absorbance value decreased obviously.
In the temperature treatment experiment, the higher the temperature, the amount of oxygen myoglobin (DeoxyMb) almost didn't change; the ratio of the metmyoglobin (MetMb) in three kinds of myoglobin increased slightly; the ratio of oxymyoglobin (MbO2) decreased significantly.
This subject selected the hind leg muscle as the thinning trial test material of 20℃～40℃.when the temperature is 20℃. the absorbance values of extraction solution is maximum; when the temperature is 40℃, the absorbance of the meat sample is minimum. At 20℃-40℃,the characteristic absorption peak of myoglobin is significant; as the temperature increases, the characteristic absorption peaks gradually weakened.
4 The research of high pressure on the color stability of Rongchang pork products
With the increase of high pressure processing value, the sensory score of the hind leg muscles and longissimus dorsi muscle decreased.
Through the entire trial.wo know that after high pressure treatment, the change trend of the color of the meat:red value (a*) becomes smaller, the brightness value (L*) increased, yellow value (b*) changed little.
Under high pressure, the ratio of oxymyoglobin (bright red) decreases with pressure increases, the ratio of metmyoglobin (brown) was rising, and the proportion of deoxy myoglobin remained unchanged during the the high pressure treatment test (the hind leg muscles in about 40%,44% of longissimus muscle samples or so).
In the research of processing time on the color of the meat samples, the L* and a* value of the meat samples which was after high pressure treatment of 400MPa is obviously different from the L* and a* value of the meat samples which was after high pressure treatment of 200MPa. Meat samples after high pressure treatment, brightness value increased and red value decreased, and yellow value changed little. Throughout the experiment, in 0-12-minute, curve changed steeply; in 12-18 minutes, curve changed smoothly.
In the test of the influence of the preserved samples after the high pressure process, after the same high pressure, the color of the treated sample were pink. CoMPared with the control of meat, the a* values of the preserved meat sample decreased smaller, and the a* value curve is relatively stable; the b* values of the preserved meat sample decreased relatively largely; the L* values of the preserved meat sample decreased less, and the L* value curve is relatively stable.
1亚硝酸钠对荣昌猪肉品颜色稳定性影响研究
腌制处理过程中肌肉颜色的感官评分随着亚硝酸钠添加量的增加而增大。
测定肉品色度值试验。背长肌肌肉的L*值与后腿肌肉的L*值变化趋势一致。添加了亚硝酸盐的三组L*值变化大,而未添加亚硝酸盐的猪肉L*值变化不大。在0-48h腌制时间内,不添加亚硝酸盐的猪肉a*值增加,而添加亚硝酸盐后,a*值明显降低。在0-48h腌制时间内,所有试验组b*值都呈增长趋势,但是效果不明显。其中亚硝酸盐含量越高,b*值变化增加的越慢。
测定肉品腌制发色率变化可以看出,在0-150mg/kg的范围内,添加量越大,发色效果越明显；特别是腌制初期(0-8h),发色率明显上升(添加50、100和150 mg/kg分别从12%到41%,14%到47%和18%到58%)。从添加亚硝酸钠生成的亚硝基血色素看,在腌制初期(0-8h),生成量最大(数据未列出)。
在腌制过程中,除了未添加亚硝酸盐的一组外,肌红蛋白总量和3种肌红蛋白比例都发生了明显变化。添加亚硝酸盐的猪肉,腌制时间越长,脱氧肌红蛋白(DeoxyMb)和高铁肌红蛋白(MetMb)在3种肌红蛋白的比例越低,氧合肌红蛋白(MbO2)的比例略有增加,但增加不显著。
2 NaCl浓度对荣昌猪肉品颜色稳定性影响研究
不同NaCl浓度处理后肉样抽提(pH 6.8的磷酸钠缓冲剂)的肌红蛋白吸收光谱和肌红蛋白总量的变化。随着NaCl浓度的增加,3%的NaCl溶液对应的吸收光谱曲线线吸光值明显最高；NaCl浓度为2%和4%的对应的吸收光谱曲线较相似接近；NaCl浓度为5%的对应的吸收光谱曲线吸光值最低。
室温下,不同NaCl浓度处理后肉样抽提(pH 6.8的磷酸钠缓冲剂)的相关肌红蛋白比例的变化。脱氧肌红蛋白(DeoxyMb)的比例略有减少；高铁肌红蛋白(MetMb)的比例几乎不变；氧合肌红蛋白(MbO2)的比例发生了较大变化：在3%的NaCl溶液中氧合肌红蛋白(MbO2)所占的比例最高,4%的NaCl溶液中次之,5%的NaCl溶液中氧合肌红蛋白(MbO2)所占的比例最低。
3%的NaCl溶液中,肌红蛋白的保存率最高；4%的NaCl溶液次之；5%的NaCl溶液中的肌红蛋白的保存率最低。在20～60℃时,肌红蛋白的保存率相差较大。在不同浓度NaCl的溶液中,随温度的升高,肌红蛋白的保存率都下降。
在细化2%、3%和4%之间的NaCl浓度值试验过程中发现,在NaCl浓度值为3%时,肉样抽提液的吸光值最高；在NaCl;浓度值为2%时,肉样抽提液的吸光值最低。
3温度对荣昌猪肉品颜色稳定性影响研究
不同温度处理后肉样抽提(pH 6.8的磷酸钠缓冲剂)的肌红蛋白吸收光谱和肌红蛋白总量的变化。随着温度的增加,温度20℃、30℃和40℃时,抽提液的吸光率值相近,光谱的波形没有明显改变,当温度是50℃和60℃时,肉样肌红蛋白受热变性,吸收光谱的波形明显改变,吸光值明显下降。
在温度处理试验过程中,随着温度升高,脱氧肌红蛋白(DeoxyMb)的量几乎没变；高铁肌红蛋白(MetMb)在3种肌红蛋白的比例略有增加；氧合肌红蛋白(MbO2)的比例显著减少。
在细化20℃～40℃之间的温度值的试验过程中,选取后腿肌肉作为试验材料。在温度20℃时,肉样抽提液的吸光值最高；在温度40℃时,肉样抽提液的吸光值最低。在20℃-40℃时肌红蛋白的特征吸收峰明显,随着温度的升高,特征吸收峰逐渐减弱。
4高压对荣昌猪肉品颜色稳定性影响研究
超高压处理后肌肉颜色的感官评分变化随着超高压处理值的增加,后腿部位和背长肌部位的肌肉的感官评分明显降低。
通过整个试验知道,经过超高压处理后,肉品颜色变化趋势：红度值(a*)变小,亮度值(L*)增大,黄度值(b*)变化不大。
肌红蛋白的三种存在形式在超高压作用下发生转化,氧合肌红蛋白(鲜红色)的比例随压力的上升而下降,高铁肌红蛋白(黄褐色)的比例在上升,脱氧肌红蛋白的比例在整个超高压处理试验过程中基本保持不变(后腿肉样在40%左右,背长肌肉样44%左右)
在处理时间的对肉样颜色的影响的试验中,肉样经过400MPa的超高压处理后,L*和a*值的变化差值比经200MPa超高压处理后的差值大。肉样经过超高压处理值时,亮度值增加,红度值减少,黄度值变化不大。整个试验过程中,0-12min间,变化曲线陡峭,12-18min,曲线变化平稳。
在腌制对超高压处理肉样颜色的影响的试验中,经过同样的超高压处理,处理后样品的颜色为粉红色,与空白肉样做对比,腌制肉样a*值减小差值较小,且a*值变化曲线比较平稳；腌制肉样的b*值减小差值较大；腌制肉样L*值增加的差值较小,且L*值变化曲线比较平稳。
Based on domestic and international factors in the study of various physical and chemical effects on meat color, in order to deeply understand the physiological characteristics of all aspects of pork Rongchang pig, the experimental subject chose Rongchang pig meat as raw materials, select physical and chemical factors such as the temperature, salt concentration,sodium nitrite, high pressure and so on. the experimental subject get the sensory score, color design, cured color, rate and determination of myoglobin content, and significance analysis, the experimental subject make Rongchang pig color evaluation to be objective, research stability of Rongchang pig meat myoglobin to promote consumption of Rongchang pig meat. The major findings are as follows:
1 The research of sodium nitrite on the color stability of pork Rongchang pork products During Curing process, the sensory score of muscle color increases with the addition of the amount of sodium nitrite.
Experimental determination of the value of meat color, The change trend of the L* value of Longissimus dorsi muscle and the L* value of hind leg musclesis is in accord. The L* value of the group which didn't add sodium nitrite changed little; while, the other three groups which added sodium nitrite changed a lot. During 0～48h cured time, the b* value of the groups which didn't add sodium nitrite increased; while, the a* value of the groups which added sodium nitrite decreased obviously.
During 0～48 h cured time, growth trends of the b* values for all test groups increased little, the higher sodium nitrite, the more slowly the b* values increased.
From the determination of the change of the rate of the color, we can know, the addition of the sodium nitrite in the 0～150 mg/kg range is larger, the color is more obvious.Espeically in the initial stage (0～8h),the rate of cured color is significantly up (Add 50,100 and 150 mg/kg, respectively from 12% to 41%,14% to 47%and 18% to 58%); nitroso-hemoglobin in in the initial stage (0～8h) generated the largest amount (data not shown).
During the curing process, the three groups which added sodium nitrite. With cured time is longer, the ratio of the deoxy myoglobin (DeoxyMb) and metmyoglobin (MetMb) in three kinds of myoglobin is lower; while, the ratio of oxymyoglobin (MbO2) increased slightly.
2 The research of NaCl concentration on the color stability of Rongchang pork products
The sample extraction after different NaCl concentrations (pH 6.8 in sodium phosphate buffer), With the increase of NaCl concentration, the absorption spectrum curve of 3% NaCl solution is the maximum; the absorption curve of NaCl concentration of 2% and 4% NaCl solution is similar; the absorption spectrum curve of NaCl concentration of 5% NaCl solution is the minimum.
In room temperature, NaCl concentrations of different samples of meat after the extraction (pH 6.8 in sodium phosphate buffer). The ratio of Deoxy myoglobin (DeoxyMb) decreased slightly; metmyoglobin (MetMb) almost didn't changed; the proportion of oxymyoglobin (MbO2) significantly changed:the proportion of oxymyoglobin (MbO2) of 3% NaCl solution is the highest proportion;the proportion of oxymyoglobin (MbO2)of 4% NaCl solution followed, the proportion of oxymyoglobin (MbO2) of 5% NaCl solution is the lowest proportion.
The preservation rate of myoglobin is the highest in 3% NaCl solution; 4% NaCl solution just followed by; the preservation rate of myoglobin is the lowest in 5% NaCl solution. In the 20～60℃, the preservation rate of myoglobin were quite different. at different NaCl solution concentrations, myoglobin preservation rates all decreased with the increase of temperature.
This subject selected the hind leg muscle as the thinning trial test material of 2%.3% and 4% NaCl concentration. When the NaCl concentration is 3%, the absorbance value of the extraction solution is the highest; when the NaCl concentration is 2%, the absorbance of the meat sample is the lowest.
3 The research of temperature on the color stability of Rongchang pork products
The extraction of the meat sample after different temperatures (pH 6.8 sodium phosphate buffer). As the temperature increases, when the temperature is 20℃,30℃and 40℃. The absorbance values of extraction solution are similar, the wave spectrum did not change significantly; when the temperature is 50℃and 60℃. the meat-like myoglobin was heat denaturation, the wave spectrum changed significantly and the absorbance value decreased obviously.
In the temperature treatment experiment, the higher the temperature, the amount of oxygen myoglobin (DeoxyMb) almost didn't change; the ratio of the metmyoglobin (MetMb) in three kinds of myoglobin increased slightly; the ratio of oxymyoglobin (MbO2) decreased significantly.
This subject selected the hind leg muscle as the thinning trial test material of 20℃～40℃.when the temperature is 20℃. the absorbance values of extraction solution is maximum; when the temperature is 40℃, the absorbance of the meat sample is minimum. At 20℃-40℃,the characteristic absorption peak of myoglobin is significant; as the temperature increases, the characteristic absorption peaks gradually weakened.
4 The research of high pressure on the color stability of Rongchang pork products
With the increase of high pressure processing value, the sensory score of the hind leg muscles and longissimus dorsi muscle decreased.
Through the entire trial.wo know that after high pressure treatment, the change trend of the color of the meat:red value (a*) becomes smaller, the brightness value (L*) increased, yellow value (b*) changed little.
Under high pressure, the ratio of oxymyoglobin (bright red) decreases with pressure increases, the ratio of metmyoglobin (brown) was rising, and the proportion of deoxy myoglobin remained unchanged during the the high pressure treatment test (the hind leg muscles in about 40%,44% of longissimus muscle samples or so).
In the research of processing time on the color of the meat samples, the L* and a* value of the meat samples which was after high pressure treatment of 400MPa is obviously different from the L* and a* value of the meat samples which was after high pressure treatment of 200MPa. Meat samples after high pressure treatment, brightness value increased and red value decreased, and yellow value changed little. Throughout the experiment, in 0-12-minute, curve changed steeply; in 12-18 minutes, curve changed smoothly.
In the test of the influence of the preserved samples after the high pressure process, after the same high pressure, the color of the treated sample were pink. CoMPared with the control of meat, the a* values of the preserved meat sample decreased smaller, and the a* value curve is relatively stable; the b* values of the preserved meat sample decreased relatively largely; the L* values of the preserved meat sample decreased less, and the L* value curve is relatively stable.
引文
[1]刘红林,吕艳丽.现代养猪大全[M].北京：中国农业出版社,2001.
[2]FAO.FAO production year book.2004, Rome, Italy.
[3]国家统计局.2004中国农村统计年鉴[M].北京：中国统计出版社,421.
[4]和东来.猪年养猪走好运[J].中国猪业,2007,1：49.
[5]Mclaren, D G. potential of Chinese pig breeds to improved pork production efficiency in the USA. Animal Breeding Abstracts,1990,58:347-369.
[6]FAO.1987 FAO production year book.1987, Rome, Italy.
[7]Watt, B. K., and A. L.Merrill.1963.composition of feeds-raw, processed, prepared. Foods Agric. Handbook No.8.Consumer and Food Economics Research Division, Agric. Res., U.S.A. Washington, D.C.
[8]朱洪强,王全凯,殷树鹏.野猪肉与家猪肉营养成分的比较分析[J].西北农业学报：2007,16(3)：55.
[9]文杰.维生素E与肉品质量(下)[J].国外畜牧科技.1998(11)：51-53.
[10]孙玉民,罗明.畜禽肉品学[M].济南：山东科学技术出版社,1993.
[11]马美湖,葛长荣,罗欣等.动物性食品加工学[M].北京：中国轻工业出版社,2003,1：25.
[13]李里特,食品物性学[M].北京：中国农业出版社,2001：214.
[14]程妮,陈卫军.影响猪肉色因素研究进展[J].食品科学.2006(27)：12.
[15]任巧玲,张金枝.猪的肉色及其影响因素,养猪,2004.1：45-49
[16]陈代文,张克英,胡祖禹.猪肉品质特征的形成原理[J].四川农业大学报,2002,20(1)：60-66.
[17]周光宏.肉品学[M].北京：中国农业科技出版社,1999.
[18]Eikelenboom.G,1994.Rap-Ins.voorVee.Die, (370):29, Netherlands.
[19]沈 同,王镜岩.生物化学(2版)[M].北京：高等教育出版社,2000.
[20]Lawrie.R.A. Meat Science [M]. (Fifth Edition). Pergamon Press.1991.
[21]Wallace W J, Houtchers R A, Maxwell J C& Caughey, S. Mechanism of autoxidation for myoglobin [J]. Journal of biological chemistry,1982,257(9):4966-4977.
[22]Livrgston D J, Brown W D. The chemistry of myoglobin and its reactions[J]. Food technology, 1982,35(5):244-252.
[23]Trout GR.A rapid method for measuring pigment concentration in porcine and other low pigments ed muscle[J]. Proceeding of 37th Internation congress of Meat science and Technology, Kulmbach.1991, 1198-1202.
[24]HC Hornsey. The colour of cooked cured pork. I.Estimation of the nitric oxide-haem pigments [J]. Sci. Food Agric,1956.
[25]朱彤,王宇,杨君娜等.肉色研究的概况及最新进展[J].肉类研究,2008,2(108)：16.
[26]Carpenter, C E. Consumer preferences for beef color and packaging did not affect eating satisfaction [J]. Meat Science,2001,57(4):359-363.
[27]Barcut S. Effect of illumination source on the appearance of fresh meat [J]. Meat Science, 2001,59(2):187-191.
[28]O' Sullivan M QByine D V& Martens M. Evaluation of pork color, Sensory color assessment using traines and untrained sensory panelists[J]. Meat Science,2003,63(1):1 19-129.
[29]O' Sullivan, M G, Byire, D V, Martens, H, Gidskehaug QH, Andersen, H J& Martens, M. Evaluation of pork color. Prediction of visual sensory quality of meat from instrumental and computer vision methods of color analysis [J].Meat Science,2003,65(2):909-918.
[26]Ringkob T P. Image analysis to quantify color deterioration on fresh retail beef [C]. In Proceedings 54th Reciprocal Meat Conference, Indianapolis Indiana,2001.
[27]Lu J,tian, Shatada L P& Gerrard D E. Evaluation of pork color by using computer vision[J]. Meat Science,2000,56(1):57-60.
[28]贾渊,汤晓艳,姬长英.牛肉颜色的RGB特征[J].食品科学,2004,7(25)86-89.
[29]Edward S.Koniecko. Handbook for Meat Chemists. Wayne[M].:Avery Publishing Group Inc,1979.
[30]Alcalde M J&Neguerue,A L. The influence of firal condition on meat color in light lamb carcasses [J]. Meat Science,1982,(7):117-123.
[31]Hulsegge B, Engle B, Buist,W,Merkus G SM&Kont R E. Instrumental color classification of veal carcasses[J]. Meat Science,2001,57(2):191-195.
[32]Brewer M S, Zhu L G. Binder B, Meisinger D J & Mdkeith F K. Measuring pork color, Effects of bloon time muscle and relation to instrumental parameters [J]. Meat Science,2001,57(2):169-176.
[33]胡慰望.食品化学[M].科学出版社,1992.
[34]Krazywicke K.The determination of haem pigments in meat[J].Meat Science,1982,7:29～36.
[35]Alcalde M J&Neguerue.A L. The influence of firal condition on meat color in light lamb carcasses [J]. Meat Science,1982,(7):117-123.
[36]O'Sullivan, M G, By ire, D V, Martens, H, Gidskehaug G,H, Andersen, H J& Martens, M. Evaluation of pork color. Prediction of visual sensory quality of meat from instrumental and computer vision methods of color analysis [J].Meat Science,2003,65(2):909-918.
[37]Hulsegge B, Engle B, Buist,W,Merkus G SM&Kont R E. Instrumental color classification of veal carcasses[J]. Meat Science,2001,57(2):191-195.
[38]Brewer M S, Zhu L G. Binder B. Meisinger D J & Mdkeith F K. Measuring pork color. Effects of bloon time muscle and relation to instrumental parameters [J]. Meat Science,2001,57(2):169-176.
[39]程妮,陈卫军.影响猪肉色因素研究进展.食品科学 [J]2006,912 Vol.27, No.12.
[40]Le Roy P, Naveau J M. Evidence for a new major gene influencing meat quality in pig[J]. Genetic Research,1990.50:33-40.
[41]Brewer M S. Jensen J. Sosnicki A A, et al. The effect of pig genetics on palatability, color and physical characteristic soffreshporkloinchops[J].Meat Science,2002,61(3):249-256.
[42]Lindahl G. Enfalt A, von Seth G. et al. A second mutant allele (Ⅴ1991) and the PRKAG3 (RN) locus Ⅱ. Effect of color characteristics of pork loin[J]. Meat Science,2004.66(3):621-627.
[43]Latorre M A, Lazaro R. Gracia M I, et al. Effect of sex and terminal siregenotype on performance, carcass characteristics, and meat quality of pigs slaughtered at 117 kg body weight[J]. Meat Science, 2003,65:1369-1377.
[44]Warriss P D, Brown S N. Adams S N, et al. Variation in heam pigment concentration and color in meat from British pigs[J]. Meat Science,1990,28:321-329.
[45]R.G.Bell, The Microbiology and Preservative Packaging of Chilled Fresh Meat. November 2125.16-35.
[46]吴信法.肉品科学及肉品卫生检验[M].北京：中国商业出版社,1985.
[47]Bloukas J. G., Arvanitoyannis I.S., Siopi A A. Effect of natural colourants and nitrites on colour attributes of frankfurters[J]. Meat Science,1999,52:257～265.
[48]唐爱明,夏延斌.肉制品中亚硝酸盐降解方法、机理及研究进展[J].食品与机械.2004.20(2)：35～37.44.
[49]Al-Shuibi A M, Al-Abdullah B M.Substitution of nitrite by sorbate and the effect on properties of mortadella [J]. MeatScience,2002,62:473～478.
[50]Rayman M K, Aris B, Hurst A.Nisin:a possible alternative or adjunct to nitrite in the preservation of meats [J]. Applied and Environmental Microbiology,1981,41 (2):375～380.
[51]Dineen N M, Kerry J P, Lynch P B, et all Reduced nitrite levels and dietary a-tocopheryl acetate supplementation:effects on the colour and oxidative stability of cooked hams [J].Meat Science. 2000,55:475～482.
[52]Pourazranga H, Moazzamia A A. Fazly Bazzazb B S. Inhibition of mutagenic N-nitroso compound formation in sausage samples by using 12ascorbic acid and a-tocopherol [J]. MeatScience.2002,62: 479～483.
[53]周光宏.畜产品加工学[M].中国农业出版社.102.
[54]Adamsen C E, Jens K S, Moller G P, Laura G, Skibsted L H. Changes in Zn-porphyrin and proteimous pigments in Italian dry-cures ham during processing and maturation [J]. Meat Science. 2006.74(4):373-379.
[55]Moller J K S, Adamsen C E.Catharino R R, Sk bsted L H.Marcos N E. Mass spectrometric evidence foe a zincporphyrin complex as the red pigment in dry-cured berian and pama ham [J].Meat Science.2007,75(2):203-210.
[56]Macfarlane J. Pre-rigor pressurization of muscle:Effects on pH, shear value and taste panel assessment[J]. Journal of Food Science,1973.38:294-298.
[57]Claude C J, Culioli J. Effect of high pressure on meat:Areview[J]. Meat Science,1997,46:211-236.
[58]Carlez, A., Veciana-Nogues, T.. & Cheftel, J. C. Changes in colour and myoglobin of minced beef meat due to high pressure processing. Lebensmittel-Wissenschaft und-Technologie,28.528 538 doi:
10.1006/fstl.1995.0088.
[59]Carlez, A.Traitements par hautes pressions d'aliments d'origine musculaire:destruction microbienne, modifications de couleur,gelification protelque. Thesis. University of Montpellier II, France, 1994,252pp.
[60]Goutefongea, R., Rampon, V., Nicolas, N., & Dumont, J. P.Meat color changes under high pressure treatment. In:American MeatScience Association (Eds.), San Antonio, TX:American Meat Science Association,1995,41st ICoMST, Vol. Ⅱ (pp.384-385).
[61]Mussa, D. M. High pressure processing of milk and muscle foods:evaluation of process kinetics, safety and quality changes. Thesis,McGill University, Canada,1999,264pp.
[62]Renerre, M. Review:Factors involved in the discoloration of beef meat. International Journal of Food Science and Technology,1990,25,613-630.
[63]Cheah, P. B., & Ledward, D. A. Inhibition of metmyoglobin formation in fresh beef by pressure treatment. Meat Science,1997,45,411-418.
[64]Echevarne C.,Renerre M.,Labas R.Metmyoglobin reductase activity in bovine muscles.Meat Science,1990,27:161～172.
[65]Mikkelsen A1, J uncher D1,Skibsted L. H.Metmyoglobin reductase activity in porcine mlongissimus dorsimusclel Meat Science 11999,51:155-161.
[66]Bekhit A1 E1 D1, Geesink G1 H1, Ilian M1 A let al. The effect of natural antioxidants on oxidative processes and metmyoglobin reducing activity in beef patties 1 Food Chemistry.2003,81:175～187.
[67]丁士勇,张家年.牛肉肌红蛋白和血红蛋白稳定性研究[J].食品科学.2006,27(7)：93-94.
[68]张全生,肖国生.荣昌猪的历史现状及发展对策[J].畜牧兽医杂志,2004,1(23)：23-25.
[69]FAO. FAO production year book.2004, Rome, Italy.
[70]国家统计局.2003中国农村统计年鉴[M].北京：中国统计出版社,421.
[71]M.Cander Pctokar et al. Effects of age and/or weight at slaughter on longissimus dorsi muscle: biochemical traits and sensory quality in pigs.Meat Science,1998,48:287-300.
[72]欧秀晾,郭宗义,宋育等.荣昌猪瘦肉型品系杂优仔猪补饲料的研究[J].中国畜牧杂志.1996,32(4)：27-28.
[73]许振英.中国地方猪种种质特性[M].杭州：浙江科学技术出版社,1989.
[74]AMSA.Guidelines for meat color evaluation[C]. In Proceedings 44th Annual Reciprocal meat conference, Kansas,USA,1991,6:1～17.
[75]Shigehisa T, Ohmori T, Saito A, et al. Effect of high hydrostatic pressure on characteristics of pork slurries and inactivation of microorganisms associated with meat and meat products[J]. International Journal of Food Microbiology.1991, (12):207-216.
[76]Cassens R G. Use of sodium nitrite in cured meats today [J]. Journal of Food Technology,1995,7 72-80.
[77]丁之恩.亚硝酸盐和亚硝胺在食品中的作用及其机理[J].安徽农业大学学报,1994,21(2)：199～205.
[78]孔保华,罗欣,彭增起.肉制品工艺学[M].黑龙江：黑龙江科学技术出版社,2001.203～216.
[79]ISO 2917:1999(E). Meat and meat products-Measure-ment of pH-reference method(2nd ed). International Standard.1999.
[80]付亮亮,何永涛,郭雪峰.分光光度法与肉眼评分评定猪肉肉色的研究[J].养殖与饲养,2006,5：16-18.
[81]Juan C., Ramirez-Suarez, Michael T., Morrissey. Effect of high pressure processing (HPP) on shelf life of albacore tuna (Thunnus alalunga) minced muscle[J].Innovative Food Science and Emerging Technologies,2006.,7:19-27.
[82 ]Supavititpatana T., Apichartsrangkoon A.Combination effects of ultra-pressure and temperature on the physical and thermal properties of ostrich meat sausage (yor) [J].Meat Science,2007(76):555-560.
[83]Jung S., Ghoul M. and Lamballerie-Anton M..Influence of high pressure on the color and microbial quality of beef meat [J]. Lebensmittel-Wissenschaft und-Technologic,2003,36(6):625-631.
[84]Mor-Mur M., Yuste J..High pressure processing applied to cooked sausage manufacture:physical properties and sensory analysis [J].Meat Science,2003,65:1187-1191.
[85]Defaye, A. B,Ledward, D. A., MacDougall D.B.&Tester R. F. Renaturation of metmyoglobin subjected to high isostatic pressure [J].Food Chemistry,1995,52:19-22.
[2]FAO.FAO production year book.2004, Rome, Italy.
[3]国家统计局.2004中国农村统计年鉴[M].北京：中国统计出版社,421.
[4]和东来.猪年养猪走好运[J].中国猪业,2007,1：49.
[5]Mclaren, D G. potential of Chinese pig breeds to improved pork production efficiency in the USA. Animal Breeding Abstracts,1990,58:347-369.
[6]FAO.1987 FAO production year book.1987, Rome, Italy.
[7]Watt, B. K., and A. L.Merrill.1963.composition of feeds-raw, processed, prepared. Foods Agric. Handbook No.8.Consumer and Food Economics Research Division, Agric. Res., U.S.A. Washington, D.C.
[8]朱洪强,王全凯,殷树鹏.野猪肉与家猪肉营养成分的比较分析[J].西北农业学报：2007,16(3)：55.
[9]文杰.维生素E与肉品质量(下)[J].国外畜牧科技.1998(11)：51-53.
[10]孙玉民,罗明.畜禽肉品学[M].济南：山东科学技术出版社,1993.
[11]马美湖,葛长荣,罗欣等.动物性食品加工学[M].北京：中国轻工业出版社,2003,1：25.
[13]李里特,食品物性学[M].北京：中国农业出版社,2001：214.
[14]程妮,陈卫军.影响猪肉色因素研究进展[J].食品科学.2006(27)：12.
[15]任巧玲,张金枝.猪的肉色及其影响因素,养猪,2004.1：45-49
[16]陈代文,张克英,胡祖禹.猪肉品质特征的形成原理[J].四川农业大学报,2002,20(1)：60-66.
[17]周光宏.肉品学[M].北京：中国农业科技出版社,1999.
[18]Eikelenboom.G,1994.Rap-Ins.voorVee.Die, (370):29, Netherlands.
[19]沈 同,王镜岩.生物化学(2版)[M].北京：高等教育出版社,2000.
[20]Lawrie.R.A. Meat Science [M]. (Fifth Edition). Pergamon Press.1991.
[21]Wallace W J, Houtchers R A, Maxwell J C& Caughey, S. Mechanism of autoxidation for myoglobin [J]. Journal of biological chemistry,1982,257(9):4966-4977.
[22]Livrgston D J, Brown W D. The chemistry of myoglobin and its reactions[J]. Food technology, 1982,35(5):244-252.
[23]Trout GR.A rapid method for measuring pigment concentration in porcine and other low pigments ed muscle[J]. Proceeding of 37th Internation congress of Meat science and Technology, Kulmbach.1991, 1198-1202.
[24]HC Hornsey. The colour of cooked cured pork. I.Estimation of the nitric oxide-haem pigments [J]. Sci. Food Agric,1956.
[25]朱彤,王宇,杨君娜等.肉色研究的概况及最新进展[J].肉类研究,2008,2(108)：16.
[26]Carpenter, C E. Consumer preferences for beef color and packaging did not affect eating satisfaction [J]. Meat Science,2001,57(4):359-363.
[27]Barcut S. Effect of illumination source on the appearance of fresh meat [J]. Meat Science, 2001,59(2):187-191.
[28]O' Sullivan M QByine D V& Martens M. Evaluation of pork color, Sensory color assessment using traines and untrained sensory panelists[J]. Meat Science,2003,63(1):1 19-129.
[29]O' Sullivan, M G, Byire, D V, Martens, H, Gidskehaug QH, Andersen, H J& Martens, M. Evaluation of pork color. Prediction of visual sensory quality of meat from instrumental and computer vision methods of color analysis [J].Meat Science,2003,65(2):909-918.
[26]Ringkob T P. Image analysis to quantify color deterioration on fresh retail beef [C]. In Proceedings 54th Reciprocal Meat Conference, Indianapolis Indiana,2001.
[27]Lu J,tian, Shatada L P& Gerrard D E. Evaluation of pork color by using computer vision[J]. Meat Science,2000,56(1):57-60.
[28]贾渊,汤晓艳,姬长英.牛肉颜色的RGB特征[J].食品科学,2004,7(25)86-89.
[29]Edward S.Koniecko. Handbook for Meat Chemists. Wayne[M].:Avery Publishing Group Inc,1979.
[30]Alcalde M J&Neguerue,A L. The influence of firal condition on meat color in light lamb carcasses [J]. Meat Science,1982,(7):117-123.
[31]Hulsegge B, Engle B, Buist,W,Merkus G SM&Kont R E. Instrumental color classification of veal carcasses[J]. Meat Science,2001,57(2):191-195.
[32]Brewer M S, Zhu L G. Binder B, Meisinger D J & Mdkeith F K. Measuring pork color, Effects of bloon time muscle and relation to instrumental parameters [J]. Meat Science,2001,57(2):169-176.
[33]胡慰望.食品化学[M].科学出版社,1992.
[34]Krazywicke K.The determination of haem pigments in meat[J].Meat Science,1982,7:29～36.
[35]Alcalde M J&Neguerue.A L. The influence of firal condition on meat color in light lamb carcasses [J]. Meat Science,1982,(7):117-123.
[36]O'Sullivan, M G, By ire, D V, Martens, H, Gidskehaug G,H, Andersen, H J& Martens, M. Evaluation of pork color. Prediction of visual sensory quality of meat from instrumental and computer vision methods of color analysis [J].Meat Science,2003,65(2):909-918.
[37]Hulsegge B, Engle B, Buist,W,Merkus G SM&Kont R E. Instrumental color classification of veal carcasses[J]. Meat Science,2001,57(2):191-195.
[38]Brewer M S, Zhu L G. Binder B. Meisinger D J & Mdkeith F K. Measuring pork color. Effects of bloon time muscle and relation to instrumental parameters [J]. Meat Science,2001,57(2):169-176.
[39]程妮,陈卫军.影响猪肉色因素研究进展.食品科学 [J]2006,912 Vol.27, No.12.
[40]Le Roy P, Naveau J M. Evidence for a new major gene influencing meat quality in pig[J]. Genetic Research,1990.50:33-40.
[41]Brewer M S. Jensen J. Sosnicki A A, et al. The effect of pig genetics on palatability, color and physical characteristic soffreshporkloinchops[J].Meat Science,2002,61(3):249-256.
[42]Lindahl G. Enfalt A, von Seth G. et al. A second mutant allele (Ⅴ1991) and the PRKAG3 (RN) locus Ⅱ. Effect of color characteristics of pork loin[J]. Meat Science,2004.66(3):621-627.
[43]Latorre M A, Lazaro R. Gracia M I, et al. Effect of sex and terminal siregenotype on performance, carcass characteristics, and meat quality of pigs slaughtered at 117 kg body weight[J]. Meat Science, 2003,65:1369-1377.
[44]Warriss P D, Brown S N. Adams S N, et al. Variation in heam pigment concentration and color in meat from British pigs[J]. Meat Science,1990,28:321-329.
[45]R.G.Bell, The Microbiology and Preservative Packaging of Chilled Fresh Meat. November 2125.16-35.
[46]吴信法.肉品科学及肉品卫生检验[M].北京：中国商业出版社,1985.
[47]Bloukas J. G., Arvanitoyannis I.S., Siopi A A. Effect of natural colourants and nitrites on colour attributes of frankfurters[J]. Meat Science,1999,52:257～265.
[48]唐爱明,夏延斌.肉制品中亚硝酸盐降解方法、机理及研究进展[J].食品与机械.2004.20(2)：35～37.44.
[49]Al-Shuibi A M, Al-Abdullah B M.Substitution of nitrite by sorbate and the effect on properties of mortadella [J]. MeatScience,2002,62:473～478.
[50]Rayman M K, Aris B, Hurst A.Nisin:a possible alternative or adjunct to nitrite in the preservation of meats [J]. Applied and Environmental Microbiology,1981,41 (2):375～380.
[51]Dineen N M, Kerry J P, Lynch P B, et all Reduced nitrite levels and dietary a-tocopheryl acetate supplementation:effects on the colour and oxidative stability of cooked hams [J].Meat Science. 2000,55:475～482.
[52]Pourazranga H, Moazzamia A A. Fazly Bazzazb B S. Inhibition of mutagenic N-nitroso compound formation in sausage samples by using 12ascorbic acid and a-tocopherol [J]. MeatScience.2002,62: 479～483.
[53]周光宏.畜产品加工学[M].中国农业出版社.102.
[54]Adamsen C E, Jens K S, Moller G P, Laura G, Skibsted L H. Changes in Zn-porphyrin and proteimous pigments in Italian dry-cures ham during processing and maturation [J]. Meat Science. 2006.74(4):373-379.
[55]Moller J K S, Adamsen C E.Catharino R R, Sk bsted L H.Marcos N E. Mass spectrometric evidence foe a zincporphyrin complex as the red pigment in dry-cured berian and pama ham [J].Meat Science.2007,75(2):203-210.
[56]Macfarlane J. Pre-rigor pressurization of muscle:Effects on pH, shear value and taste panel assessment[J]. Journal of Food Science,1973.38:294-298.
[57]Claude C J, Culioli J. Effect of high pressure on meat:Areview[J]. Meat Science,1997,46:211-236.
[58]Carlez, A., Veciana-Nogues, T.. & Cheftel, J. C. Changes in colour and myoglobin of minced beef meat due to high pressure processing. Lebensmittel-Wissenschaft und-Technologie,28.528 538 doi:
10.1006/fstl.1995.0088.
[59]Carlez, A.Traitements par hautes pressions d'aliments d'origine musculaire:destruction microbienne, modifications de couleur,gelification protelque. Thesis. University of Montpellier II, France, 1994,252pp.
[60]Goutefongea, R., Rampon, V., Nicolas, N., & Dumont, J. P.Meat color changes under high pressure treatment. In:American MeatScience Association (Eds.), San Antonio, TX:American Meat Science Association,1995,41st ICoMST, Vol. Ⅱ (pp.384-385).
[61]Mussa, D. M. High pressure processing of milk and muscle foods:evaluation of process kinetics, safety and quality changes. Thesis,McGill University, Canada,1999,264pp.
[62]Renerre, M. Review:Factors involved in the discoloration of beef meat. International Journal of Food Science and Technology,1990,25,613-630.
[63]Cheah, P. B., & Ledward, D. A. Inhibition of metmyoglobin formation in fresh beef by pressure treatment. Meat Science,1997,45,411-418.
[64]Echevarne C.,Renerre M.,Labas R.Metmyoglobin reductase activity in bovine muscles.Meat Science,1990,27:161～172.
[65]Mikkelsen A1, J uncher D1,Skibsted L. H.Metmyoglobin reductase activity in porcine mlongissimus dorsimusclel Meat Science 11999,51:155-161.
[66]Bekhit A1 E1 D1, Geesink G1 H1, Ilian M1 A let al. The effect of natural antioxidants on oxidative processes and metmyoglobin reducing activity in beef patties 1 Food Chemistry.2003,81:175～187.
[67]丁士勇,张家年.牛肉肌红蛋白和血红蛋白稳定性研究[J].食品科学.2006,27(7)：93-94.
[68]张全生,肖国生.荣昌猪的历史现状及发展对策[J].畜牧兽医杂志,2004,1(23)：23-25.
[69]FAO. FAO production year book.2004, Rome, Italy.
[70]国家统计局.2003中国农村统计年鉴[M].北京：中国统计出版社,421.
[71]M.Cander Pctokar et al. Effects of age and/or weight at slaughter on longissimus dorsi muscle: biochemical traits and sensory quality in pigs.Meat Science,1998,48:287-300.
[72]欧秀晾,郭宗义,宋育等.荣昌猪瘦肉型品系杂优仔猪补饲料的研究[J].中国畜牧杂志.1996,32(4)：27-28.
[73]许振英.中国地方猪种种质特性[M].杭州：浙江科学技术出版社,1989.
[74]AMSA.Guidelines for meat color evaluation[C]. In Proceedings 44th Annual Reciprocal meat conference, Kansas,USA,1991,6:1～17.
[75]Shigehisa T, Ohmori T, Saito A, et al. Effect of high hydrostatic pressure on characteristics of pork slurries and inactivation of microorganisms associated with meat and meat products[J]. International Journal of Food Microbiology.1991, (12):207-216.
[76]Cassens R G. Use of sodium nitrite in cured meats today [J]. Journal of Food Technology,1995,7 72-80.
[77]丁之恩.亚硝酸盐和亚硝胺在食品中的作用及其机理[J].安徽农业大学学报,1994,21(2)：199～205.
[78]孔保华,罗欣,彭增起.肉制品工艺学[M].黑龙江：黑龙江科学技术出版社,2001.203～216.
[79]ISO 2917:1999(E). Meat and meat products-Measure-ment of pH-reference method(2nd ed). International Standard.1999.
[80]付亮亮,何永涛,郭雪峰.分光光度法与肉眼评分评定猪肉肉色的研究[J].养殖与饲养,2006,5：16-18.
[81]Juan C., Ramirez-Suarez, Michael T., Morrissey. Effect of high pressure processing (HPP) on shelf life of albacore tuna (Thunnus alalunga) minced muscle[J].Innovative Food Science and Emerging Technologies,2006.,7:19-27.
[82 ]Supavititpatana T., Apichartsrangkoon A.Combination effects of ultra-pressure and temperature on the physical and thermal properties of ostrich meat sausage (yor) [J].Meat Science,2007(76):555-560.
[83]Jung S., Ghoul M. and Lamballerie-Anton M..Influence of high pressure on the color and microbial quality of beef meat [J]. Lebensmittel-Wissenschaft und-Technologic,2003,36(6):625-631.
[84]Mor-Mur M., Yuste J..High pressure processing applied to cooked sausage manufacture:physical properties and sensory analysis [J].Meat Science,2003,65:1187-1191.
[85]Defaye, A. B,Ledward, D. A., MacDougall D.B.&Tester R. F. Renaturation of metmyoglobin subjected to high isostatic pressure [J].Food Chemistry,1995,52:19-22.