羊肉对羊肉香肠加工适宜性的品质评价技术研究
|
摘要
农产品加工品质评价技术近年来一直受到国内加工业的广泛关注,它对于提高农产品品质、增强国际竞争力、促进农业发展有着重要的作用。我国是羊肉生产大国和消费大国,但羊肉加工业却发展缓慢,远落后于西方发达国家,其中一个很重要的原因就在于其加工品质评价技术落后及评价体系不完善。因此,尽快开展羊肉加工品质评价技术研究,建立并完善羊肉加工品质评价体系,对于加快我国肉羊产业的发展具有重要的意义。本文采用多元统计方法,以不同的肉羊品种为研究对象,对羊肉香肠品质评价指标体系、羊肉加工品质评价方法及不同肉羊品种对羊肉香肠的加工适宜性进行分析及研究,研究结果如下:
(1)采用主成分分析法及因子分析法对羊肉香肠的感官品质进行了分析,确定了羊肉香肠的感官品质评价指标。结果表明,当M值>0.4时,采用因子分析筛选出偏红的、咬劲、弹性、紧实的、切面光滑的及膻味6个感官品质描述词作为羊肉香肠最主要的感官品质描述词,其对应的感官品质指标分别为色泽、咀嚼性、弹性、硬性、外观及风味。
(2)采用相关性分析方法对羊肉香肠的感官评价及仪器检测进行了相关性研究,结果表明感官评价的6项指标与仪器检测的5项指标之间具有一定的相关性,最大相关系数达到了0.88。同时仪器检测之间的硬度也分别与咀嚼性、胶粘性具有显著相关性。因此,采用仪器检测代替感官评价进行羊肉香肠的品质评价切实可行。
(3)将羊肉各加工品质与羊肉香肠各品质评价指标进行了相关性分析,筛选出了对羊肉香肠品质影响最大的5个羊肉加工品质指标,它们分别为系水力、粗脂肪含量、挥发性盐基氮、总氨基酸含量及色泽。
(4)采用综合主成分值分类的方法,对10个肉羊品种进行了分类,并用聚类分析方法进行了验证,具体结果为:银川滩羊最适宜加工羊肉香肠,山东小尾寒羊和内蒙改良羊较适宜加工羊肉香肠,波尔山羊最不适宜于加工羊肉香肠。
(5)在综合主成分值分类方法和聚类分析方法的基础上,结合实际情况,建立了肉羊品种对羊肉香肠加工适宜性的评价标准和评价指标值范围,将我国的肉羊品种分为四类。
The evaluation technology of the agriculture products quality has been concerned by the processing industry from several years ago. It is important to establish the evaluation method of the agricultural products quality for improving the agriculture products quality, boosting up the competition of industry and agriculture. Although the yield and consumption of mutton in China is the first in the world, the processing technology is not advanced and the processing amount is very small. An important reason is short of the evaluation technology and system of the mutton quality. So it is very significant to establish the evaluation technology of mutton quality. The evaluation index system of mutton susage quality, the processing characteristics of mutton, the processing suitability of mutton to mutton susage were researched by means of the multivariate statistical analysis methods in the paper, the results follows below:
(1) The sensory evaluation index and the sensory description vocabulary of mutton sausage were confirmed by means of Pincipal Component Analysis and Factor Analysis. The results showed that six sensory description vocabularies such as red, gnawness, elasticity, tight, slippery and the smell of mutton, which can reflect the sensory attributes of mutton sausage, were selected by means of the method of Factor Analysis under M>0.4. The relative sensory evaluation index wre color, chewiness, springiness, hardness, appearance and flavor.
(2) The correlation between the sensory evaluation and the instrumental measurement was analysised by means of the method of Correlation Analysis. The result shows that the six index of sensory evaluation were correlative to the five index of instrumental measurement distinctively and the largest correlation coefficients achieves to 0.88. So it was feasible to replace the sensory evaluation with instrumental measurement.
(3) The correlation between the quality of mutton sausage and the processing attributes of mutton was analysised by means of the method of Correlation Analysis. Water holding capacity, crude fat content , TVB-N, amino acid content and color were picked out because they mainly influence on the quality of mutton sausage .
(4) Ten mutton varieties were classified into different grades by Principal Component Analysis, and the result can be validated by Cluster Analysis. It shows that Yinchuan Tan-sheep is the most suitable to make mutton sausage. Small tailed han sheep in Shandong and improved sheep in Inner-Mongolia are the second grade. Boer Goat is the worst suitable one.
(5) Base on the results of Principal Component Analysis and Cluster Analysis, the evaluation index system and standard of the mutton processing suitability to mutton sausage was established and all of the mutton varieties were classified into four sorts.
(1)采用主成分分析法及因子分析法对羊肉香肠的感官品质进行了分析,确定了羊肉香肠的感官品质评价指标。结果表明,当M值>0.4时,采用因子分析筛选出偏红的、咬劲、弹性、紧实的、切面光滑的及膻味6个感官品质描述词作为羊肉香肠最主要的感官品质描述词,其对应的感官品质指标分别为色泽、咀嚼性、弹性、硬性、外观及风味。
(2)采用相关性分析方法对羊肉香肠的感官评价及仪器检测进行了相关性研究,结果表明感官评价的6项指标与仪器检测的5项指标之间具有一定的相关性,最大相关系数达到了0.88。同时仪器检测之间的硬度也分别与咀嚼性、胶粘性具有显著相关性。因此,采用仪器检测代替感官评价进行羊肉香肠的品质评价切实可行。
(3)将羊肉各加工品质与羊肉香肠各品质评价指标进行了相关性分析,筛选出了对羊肉香肠品质影响最大的5个羊肉加工品质指标,它们分别为系水力、粗脂肪含量、挥发性盐基氮、总氨基酸含量及色泽。
(4)采用综合主成分值分类的方法,对10个肉羊品种进行了分类,并用聚类分析方法进行了验证,具体结果为:银川滩羊最适宜加工羊肉香肠,山东小尾寒羊和内蒙改良羊较适宜加工羊肉香肠,波尔山羊最不适宜于加工羊肉香肠。
(5)在综合主成分值分类方法和聚类分析方法的基础上,结合实际情况,建立了肉羊品种对羊肉香肠加工适宜性的评价标准和评价指标值范围,将我国的肉羊品种分为四类。
The evaluation technology of the agriculture products quality has been concerned by the processing industry from several years ago. It is important to establish the evaluation method of the agricultural products quality for improving the agriculture products quality, boosting up the competition of industry and agriculture. Although the yield and consumption of mutton in China is the first in the world, the processing technology is not advanced and the processing amount is very small. An important reason is short of the evaluation technology and system of the mutton quality. So it is very significant to establish the evaluation technology of mutton quality. The evaluation index system of mutton susage quality, the processing characteristics of mutton, the processing suitability of mutton to mutton susage were researched by means of the multivariate statistical analysis methods in the paper, the results follows below:
(1) The sensory evaluation index and the sensory description vocabulary of mutton sausage were confirmed by means of Pincipal Component Analysis and Factor Analysis. The results showed that six sensory description vocabularies such as red, gnawness, elasticity, tight, slippery and the smell of mutton, which can reflect the sensory attributes of mutton sausage, were selected by means of the method of Factor Analysis under M>0.4. The relative sensory evaluation index wre color, chewiness, springiness, hardness, appearance and flavor.
(2) The correlation between the sensory evaluation and the instrumental measurement was analysised by means of the method of Correlation Analysis. The result shows that the six index of sensory evaluation were correlative to the five index of instrumental measurement distinctively and the largest correlation coefficients achieves to 0.88. So it was feasible to replace the sensory evaluation with instrumental measurement.
(3) The correlation between the quality of mutton sausage and the processing attributes of mutton was analysised by means of the method of Correlation Analysis. Water holding capacity, crude fat content , TVB-N, amino acid content and color were picked out because they mainly influence on the quality of mutton sausage .
(4) Ten mutton varieties were classified into different grades by Principal Component Analysis, and the result can be validated by Cluster Analysis. It shows that Yinchuan Tan-sheep is the most suitable to make mutton sausage. Small tailed han sheep in Shandong and improved sheep in Inner-Mongolia are the second grade. Boer Goat is the worst suitable one.
(5) Base on the results of Principal Component Analysis and Cluster Analysis, the evaluation index system and standard of the mutton processing suitability to mutton sausage was established and all of the mutton varieties were classified into four sorts.
引文
[1] 陈润生.优质猪肉的指标及其度量方法.养猪业,2002(3):1～5
[2] 丛玉艳,张建勋.注射氯化钙和 VC 对牛肉品质的影响[J],食品科技,2008,(2):46-48
[3] 董文娟,何永涛,丛玉艳.补饲维生素D3对羊肉品质的影响[J],黑龙江畜牧兽医,2006(3):90-91
[4] 范玉顶,李斯深,孙海艳.HMW-GS 与北方手工馒头加工品质关系的研究[J],作物学报,2005(1):32-35
[5] 郭天芬,杨博辉.我国羊肉质量标准现状及制修订建议. 中国动物检疫[J],2005,12:8-9
[6] 韩雅珊.食品化学[M],中国农业大学出版社,1996,10:21-30
[7] 侯明迪,曾士远.肉与肉制品质量的生化鉴定法[J],食品科学,2000(12):
[8] 侯小娜.山东省 17 个城市可持续发展的综合评价研究[J],价值工程 2007(12):33-36
[9] 胡新中,魏益民,M.I.P.Kovacs 等.谷蛋白溶胀指数与面团特性和面条品质的关系[J],中国农业科学,2004,37(1):119-124
[10] 霍文颖,李婉涛,李新政.波槐 F1 羊肉品质及抗氧化性研究[J],安徽农业科学,2007,35(35):11480-11511
[11] 金蛟.主成分分析方法在综合评价中的应用[J],中国卫生统计,2008,25(1):72-74
[12] 李春荣,徐勇,梁丽敏等.TBHQ 在广式腊肉中的应用研究[J],食品工业科技,2007,28(7):168-169
[13] 李菡,郭恒俊.小麦加工品质对馒头的适宜性评价研究[J]. 粮食与饲料工业,2003,4:3-5
[14] 李姣红,张崇玉.氢化物原子荧光法测定羊肉中的硒[J],贵州农业科学,2006(5):
[15] 李鹏,张徐兰,王存堂.牦牛肉品质及加工特性研究[J],中国食品工业,2007(5):23-24
[16] 李述刚,侯旭杰,许宗运等.新疆柯尔克孜羊肉营养成分分析[J],现代食品科技,2005,21(1):118-119
[17] 李述刚,许宗运,侯旭杰等.新疆卡拉库尔羊肉营养成分分析[J],塔里木大学学报,2005(1):14-17
[18] 李述刚,许宗运,侯旭杰等.新疆多浪羊肉营养成分分析[J],肉类工业,2005,(4):30-31
[19] 李月娥,葛长荣.猪肉品质的评价及日粮蛋白质氨基酸对肉质的影响[J],云南畜牧兽医,2005(4):7-8
[20] 刘成江,李德明,李冀新等.羊肉发酵香肠的理化性质的研究[J],肉类工业,2004,10:22-24
[21] 刘丑生,王彦芳.猪肉品质的灰色关联分析和模糊综合评判[J],中国畜牧杂志,2003,39(2):19-21
[22] 刘海珍,焦小鹿,范涛.青海藏羊肉的品质特性研究[J],中国草食动物,2005,25(4):57-58
[23] 刘艳玲,田纪春,韩详铭等.面团流变学特性分析方法比较及与烘烤品质的通径分析[J],中国农业科学,2005,38(1):45-51
[24] 陆国权.紫心甘薯的理化品质及其加工适应性研究[J],中国粮油学报,2000,15(1):45-62
[25] 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):188-194
[26] 马丽珍, 蒋福虎, 刘会平.羊肉脱膻及全羊系列肉制品的开发研究现状[J],中国农业科技导报,2001,(06):21-24
[27] 马俪珍,张琳,王龙龙.外源酶对发酵羊肉香肠挥发性风味物质的影响[J],食品研究与开发,2008,29(1):134-136
[28] 马毅青,龙火生,向伯先.羊肉香肠制作技术[J],畜产品加工,2005
[29] 娜仁托娅,郑晓燕.羊肉的脂肪酸组成分析及脱膻技术研究[J],肉类研究,2007(104):15-19
[30] 蒲健,郭文萍.高压液相色谱法测定肉品中尼克酸的含量[J],肉类研究,1996(2):35-37
[31] 祁生武,周继平,赛琴.高原瘦肉型猪猪肉品质的综合评价[J],试验研究,2004,31(7):24-26
[32] 钱虎君,盖均镒,喻德跃.豆乳和豆腐产量、品质及加工性状的相关因子分子[J],中国油料作物学报,2002,24(3):10-16
[33] 钱文熙,阎宏,彭文栋等.舍饲滩羊、小尾寒羊及滩寒 F1 代羔羊体内脂肪酸含量的研究[J],黑龙江畜牧兽医,2007(2):44-47
[34] 秦瑞生,谷雪莲,刘宝林等.不同贮藏温度对速冻羊肉品质影响的实验研究[J],食品科学,2007,28(8):495-497
[35] 任红松,徐海霞,王有武等.数量化回归在小麦加工品质分析上的应用[J],石河子大学学报,2004,22(5):376-379
[36] 孙来华,李桂荣.羊肉发酵香肠的研制[J],食品科技,2005,4:46-48
[37] 孙来华.羊肉发酵香肠微生物特性和理化特性研究[J],食品研究与开发,2006,127(9):112-114
[38] 王蕊,王杰,杨明等.成都麻羊肉脂中脂肪酸组成特点的研究[J],中国畜牧杂志,2007,43(17):59-61
[39] 王天佑,王玉娟,秦文.猪肉挥发性盐基氮值指标与其感官指标的差异研究[J],食品工业科技,2007,28(12):124-125
[40] 徐彬,李绍钰.多不饱和脂肪酸的生物学功能以及在养猪生产上的应用研究[J],南方养猪,2007(218):14-16
[41] 杨富民.国内羊肉品质分析研究进展[J]. 甘肃科技,2003,2(19):33-34
[42] 杨海燕,阿不力米提·克里木,陆晓娜.乳酸菌发酵羊肉香肠最佳工艺条件的研究[J],新疆农业大学学报,2007,30(4):94-97
[43] 杨坚,童华荣,贾利蓉.豆腐乳感官和理化品质的主成分分析[J],农业工程学报,2002,18(2):131-135
[44] 杨勤,刘汉丽,常海军等.高效液相色谱法快速测定甘加藏羊肉中 VA 含量的研究[J],中国草食动物,2006,26(4):58-60
[45] 杨文燕,刘亚民,高昕等.利用主成分分析法对中国肿瘤类期刊学术影响力的综合评价[J],中国肿瘤,2007,17(1):79-81
[46] 于贝亮,李开雄,卢士玲等.应用 KDY-9820 开始定氮仪测定羊肉中挥发性盐基氮[J],食品研究与开发,2008(2):141-143
[47] 于瑞雪,郭培源.基于光电显微技术的猪肉新鲜度智能检测[J],2007,25(4):34-38
[48] 曾勇庆,王慧.猪肉中羟脯氨酸的分光光度法测定[J],山东农业大学学报,2000(1):49-52
[49] 张德权,刘思扬,贺稚飞等.5种发酵菌株生产羊肉发酵肠的发酵特性初步研究[J],肉类研究,2007,2:18-21
[50] 张桂枝,李新正,靳双星.波槐杂交一代产肉性能及羊肉品质研究[J],安徽农业科学,2007,35(23):7175-7178
[51] 张嫚，周光宏，徐幸莲．脂肪酸对肉类品质的影响[J],肉类工业,2004(283):12-14
[52] 张伟力.猪肉系水力测定方法[J],养猪,2002(3):25-26
[53] 张燕婉,鲁红军,王津生.高效液相色谱法测定肉食品中肌苷酸的含量[J],肉类研究,1994,17(1):
[54] 张燕婉.氨基酸分析仪法测定肉食品中牛磺酸含量[J],肉类研究,1996,(1):
[55] 张英华.肉的品质及其相关质量指标[J],食品研究与开发,2005,26(1):39-42
[56] 张瑛,汤天彬,王庆普等.我国肉羊业生产现状与发展战略[J],中国草食动物,2005,25(3):46-47
[57] 张云影,刘臣,付帅等.安全猪肉质评定方法的研究与探讨[J],农业与科技,2006,26,(3):108-109
[58] 中国人民共和国国家技术监督局.GB/T16861-1997.感官分析 通过多元分析方法鉴定和选择用于建立感官剖面的描述词.北京:中国标准出版社,1998-01-01
[59] 中华人民共和国国家技术监督局.GB/T 13868-1992.感官分析——建立感官分析实验室的一般导则.北京:中国标准出版社,1992-
[60] 中华人民共和国国家技术监督局.GB/T 14195-1993.感官分析——选拔与培训感官分析优选评价员导则.北京:中国标准出版社,1993-09-01
[61] 中华人民共和国国内贸易部.SB/T 10279-1997.中华人民共和国行业标准熏煮香肠.北京:中国标准出版社,1997-10-01
[62] 中华人民共和国国内贸易局.SB 10251-2000.中华人民共和国行业标准火腿肠(高温熏煮肠).北京:中国标准出版社,2001-10-01
[63] 中华人民共和国卫生部.GB 2725.1-1994.中华人民共和国国家标准肉灌肠卫生标准.北京:中国标准出版社,1994-09-01
[64] 中华人民共和国卫生部.GB10147-88.中华人民共和国国家标准 香肠(腊肠)、香肚卫生标准.北京:中国标准出版社,1988
[65] 中华人民共和国国家进出口商品检验局.SN 0567-1996.出口火腿肠检验规程.北京:中国标准出版社,1996
[66] 中华人民共和国国家进出口商品检验局.SN/T0222.2-93.出口腊肠检验规程.北京:中国标准出版社,1993
[67] 中华人民共和国国家进出口商品检验局.SN 0415-95.出口猪肉灌肠检验规程.北京:中国标准出版社,1995
[68] 中华人民共和国国家质量监督检验检疫总局.GB 9961-2001.中华人民共和国国家标准 鲜、冻胴体羊肉.北京:中国标准出版社,2001
[69] Ambrosiadis J.,Soultos N., Abrahim A., et al. Physicochemical, microbiological and sensory attributes for the characterization of Greek traditional sausages [J],Meat Science,2004,66(2):279-287
[70] Beriain M. J., Iriarte J., Gorraiz C., et al. Technological suitability of mutton for meat curedproducts[J],Meat Science, 1997,47(3-4):259-266
[71] Bryhni E. A., Byrne D. V., R?dbotten M., et al. Consumer and sensory investigations in relation to physical/chemical aspects of cooked pork in Scandinavia[J],Meat Science, Volume 65, Issue 2, October 2003, Pages 737-748
[72] Channon H. A., Kerr M. G., Walker P. J.. Effect of Duroc content, sex and ageing period on meat and eating quality attributes of pork loin[J],Meat Science, 2004,66(4):881-888
[73] Fortin A., Robertson W.M., Tong A.K.W.. The eating quality of Canadian pork and its relationship with intramuscular fat[J],Meat Science,2005,69(2):297-305
[74] García-Rey R. M., García-Garrido J. A., Quiles-Zafra R., et al. Relationship between pH before salting and dry-cured ham quality[J],Meat Science,2004,67(4):625-632
[75] Geesink G. H., Schreutelkamp F. H., Frankhuizen R., et al. Prediction of pork quality attributes from near infrared reflectance spectra[J],Meat Science, 2003,65(1):661-668
[76] Hilde Helgesen, Tormod N?s. Selection of dry fermented lamb sausages for consumer testing[J],Food Quality and Preference, 1995,6(2):109-120
[77] Hoffman L. C., Muller M., Cloete S. W. P., et al. Comparison of six crossbred lamb types: sensory, physical and nutritional meat quality characteristics[J],Meat Science,2003,65(4):1265-1274
[78] Lagerstedt ?., Enf?lt L., Johansson L., et al . Effect of freezing on sensory quality, shear force and water loss in beef M. longissimus dorsi[J] , Meat Science, In Press, Corrected Proof, Available online 26 January 2008
[79] Lene Meinert, Sara C. Christiansen, Lars Kristensen, et al. Eating quality of pork from pure breeds and DLY studied by focus group research and meat quality analyses[J],Meat Science, In Press, Corrected Proof, Available online 2 January 2008
[80] Maria Lundesj? Ahnstr?m, Mark Seyfert, Melvin C. Hunt, et al. quality. Dry aging of beef in a bag highly permeable to water vapour[J],Meat Science, 2006,73(4):674-679
[81] Mushi D.E., Eik L.O., Thomassen M.S., et al. Suitability of Norwegian short-tail lambs,Norwegian dairy goats and Cashmere goats for meat production-Carcass,meat,chemical and sensory characteristics[J],Meat Science,In Press,Corrected Proof,Available online 7 April 2008
[82] Perlo F., Bonato P., Teira G. et al. Meat quality of lambs produced in the Mesopotamia region of Argentina finished on different diets[J],Meat Science,Corrected Proof,Available online 22 October 2007
[83] Qiao J., Wang N., Ngadi M.O., et al. Prediction of drip-loss, pH, and color for pork using a hyperspectral imaging technique[J],Meat Science,2007,76(1):1-8
[84] Ripoll G., Albertí P., Panea B., et al. Near-infrared reflectance spectroscopy for predicting chemical, instrumental and sensory quality of beef[J],Meat Science, In Press, Corrected Proof, Available online 16 March 2008
[85] Sacks B.,Casey N. H., Boshof E., et al. Influence of freezing method on thaw drip and protein loss of low-voltage electrically stimulated and non-stimulated sheeps' muscle[J],Meat Science,,1993,34,(2):235-243
[86] Severiano-Pére z P., Vivar-Quintana A.M., Revilla I.. Determination and evaluation of the parameters affecting the choice of veal meat of the “Ternera de Aliste” quality appellation[J],Meat Science, 2006,73(3):491-497
[87] Thomas Hansen, Mikael Agerlin Petersen, Derek V. Byrne. Sensory based quality control utilising an electronic nose and GC-MS analyses to predict end-product quality from raw materials[J],Meat Science, 2005,69(4):621-634
[88] Verma M. M., Alarcon A. D.Rojo, Ledward D. A., et al. Effect of frozen storage of minced meats on the quality of sausages prepared from them[J],Meat Science, 1985,12(3):125-129
[89] Verma M. M., Ledward D. A., Lawrie R. A.. Utilization of chickpea flour in sausages[J],Meat Science, 1984,11(2):109-121
[90] Wendell K.T. Coltro,Márcia M.C. Ferreira,Francisco A.F. Macedo, et al. Correlation of animal diet and fatty acid content in young goat meat by gas chromatography and chemometrics[J],Meat Science,2005,71(2):358-363
[2] 丛玉艳,张建勋.注射氯化钙和 VC 对牛肉品质的影响[J],食品科技,2008,(2):46-48
[3] 董文娟,何永涛,丛玉艳.补饲维生素D3对羊肉品质的影响[J],黑龙江畜牧兽医,2006(3):90-91
[4] 范玉顶,李斯深,孙海艳.HMW-GS 与北方手工馒头加工品质关系的研究[J],作物学报,2005(1):32-35
[5] 郭天芬,杨博辉.我国羊肉质量标准现状及制修订建议. 中国动物检疫[J],2005,12:8-9
[6] 韩雅珊.食品化学[M],中国农业大学出版社,1996,10:21-30
[7] 侯明迪,曾士远.肉与肉制品质量的生化鉴定法[J],食品科学,2000(12):
[8] 侯小娜.山东省 17 个城市可持续发展的综合评价研究[J],价值工程 2007(12):33-36
[9] 胡新中,魏益民,M.I.P.Kovacs 等.谷蛋白溶胀指数与面团特性和面条品质的关系[J],中国农业科学,2004,37(1):119-124
[10] 霍文颖,李婉涛,李新政.波槐 F1 羊肉品质及抗氧化性研究[J],安徽农业科学,2007,35(35):11480-11511
[11] 金蛟.主成分分析方法在综合评价中的应用[J],中国卫生统计,2008,25(1):72-74
[12] 李春荣,徐勇,梁丽敏等.TBHQ 在广式腊肉中的应用研究[J],食品工业科技,2007,28(7):168-169
[13] 李菡,郭恒俊.小麦加工品质对馒头的适宜性评价研究[J]. 粮食与饲料工业,2003,4:3-5
[14] 李姣红,张崇玉.氢化物原子荧光法测定羊肉中的硒[J],贵州农业科学,2006(5):
[15] 李鹏,张徐兰,王存堂.牦牛肉品质及加工特性研究[J],中国食品工业,2007(5):23-24
[16] 李述刚,侯旭杰,许宗运等.新疆柯尔克孜羊肉营养成分分析[J],现代食品科技,2005,21(1):118-119
[17] 李述刚,许宗运,侯旭杰等.新疆卡拉库尔羊肉营养成分分析[J],塔里木大学学报,2005(1):14-17
[18] 李述刚,许宗运,侯旭杰等.新疆多浪羊肉营养成分分析[J],肉类工业,2005,(4):30-31
[19] 李月娥,葛长荣.猪肉品质的评价及日粮蛋白质氨基酸对肉质的影响[J],云南畜牧兽医,2005(4):7-8
[20] 刘成江,李德明,李冀新等.羊肉发酵香肠的理化性质的研究[J],肉类工业,2004,10:22-24
[21] 刘丑生,王彦芳.猪肉品质的灰色关联分析和模糊综合评判[J],中国畜牧杂志,2003,39(2):19-21
[22] 刘海珍,焦小鹿,范涛.青海藏羊肉的品质特性研究[J],中国草食动物,2005,25(4):57-58
[23] 刘艳玲,田纪春,韩详铭等.面团流变学特性分析方法比较及与烘烤品质的通径分析[J],中国农业科学,2005,38(1):45-51
[24] 陆国权.紫心甘薯的理化品质及其加工适应性研究[J],中国粮油学报,2000,15(1):45-62
[25] 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):188-194
[26] 马丽珍, 蒋福虎, 刘会平.羊肉脱膻及全羊系列肉制品的开发研究现状[J],中国农业科技导报,2001,(06):21-24
[27] 马俪珍,张琳,王龙龙.外源酶对发酵羊肉香肠挥发性风味物质的影响[J],食品研究与开发,2008,29(1):134-136
[28] 马毅青,龙火生,向伯先.羊肉香肠制作技术[J],畜产品加工,2005
[29] 娜仁托娅,郑晓燕.羊肉的脂肪酸组成分析及脱膻技术研究[J],肉类研究,2007(104):15-19
[30] 蒲健,郭文萍.高压液相色谱法测定肉品中尼克酸的含量[J],肉类研究,1996(2):35-37
[31] 祁生武,周继平,赛琴.高原瘦肉型猪猪肉品质的综合评价[J],试验研究,2004,31(7):24-26
[32] 钱虎君,盖均镒,喻德跃.豆乳和豆腐产量、品质及加工性状的相关因子分子[J],中国油料作物学报,2002,24(3):10-16
[33] 钱文熙,阎宏,彭文栋等.舍饲滩羊、小尾寒羊及滩寒 F1 代羔羊体内脂肪酸含量的研究[J],黑龙江畜牧兽医,2007(2):44-47
[34] 秦瑞生,谷雪莲,刘宝林等.不同贮藏温度对速冻羊肉品质影响的实验研究[J],食品科学,2007,28(8):495-497
[35] 任红松,徐海霞,王有武等.数量化回归在小麦加工品质分析上的应用[J],石河子大学学报,2004,22(5):376-379
[36] 孙来华,李桂荣.羊肉发酵香肠的研制[J],食品科技,2005,4:46-48
[37] 孙来华.羊肉发酵香肠微生物特性和理化特性研究[J],食品研究与开发,2006,127(9):112-114
[38] 王蕊,王杰,杨明等.成都麻羊肉脂中脂肪酸组成特点的研究[J],中国畜牧杂志,2007,43(17):59-61
[39] 王天佑,王玉娟,秦文.猪肉挥发性盐基氮值指标与其感官指标的差异研究[J],食品工业科技,2007,28(12):124-125
[40] 徐彬,李绍钰.多不饱和脂肪酸的生物学功能以及在养猪生产上的应用研究[J],南方养猪,2007(218):14-16
[41] 杨富民.国内羊肉品质分析研究进展[J]. 甘肃科技,2003,2(19):33-34
[42] 杨海燕,阿不力米提·克里木,陆晓娜.乳酸菌发酵羊肉香肠最佳工艺条件的研究[J],新疆农业大学学报,2007,30(4):94-97
[43] 杨坚,童华荣,贾利蓉.豆腐乳感官和理化品质的主成分分析[J],农业工程学报,2002,18(2):131-135
[44] 杨勤,刘汉丽,常海军等.高效液相色谱法快速测定甘加藏羊肉中 VA 含量的研究[J],中国草食动物,2006,26(4):58-60
[45] 杨文燕,刘亚民,高昕等.利用主成分分析法对中国肿瘤类期刊学术影响力的综合评价[J],中国肿瘤,2007,17(1):79-81
[46] 于贝亮,李开雄,卢士玲等.应用 KDY-9820 开始定氮仪测定羊肉中挥发性盐基氮[J],食品研究与开发,2008(2):141-143
[47] 于瑞雪,郭培源.基于光电显微技术的猪肉新鲜度智能检测[J],2007,25(4):34-38
[48] 曾勇庆,王慧.猪肉中羟脯氨酸的分光光度法测定[J],山东农业大学学报,2000(1):49-52
[49] 张德权,刘思扬,贺稚飞等.5种发酵菌株生产羊肉发酵肠的发酵特性初步研究[J],肉类研究,2007,2:18-21
[50] 张桂枝,李新正,靳双星.波槐杂交一代产肉性能及羊肉品质研究[J],安徽农业科学,2007,35(23):7175-7178
[51] 张嫚，周光宏，徐幸莲．脂肪酸对肉类品质的影响[J],肉类工业,2004(283):12-14
[52] 张伟力.猪肉系水力测定方法[J],养猪,2002(3):25-26
[53] 张燕婉,鲁红军,王津生.高效液相色谱法测定肉食品中肌苷酸的含量[J],肉类研究,1994,17(1):
[54] 张燕婉.氨基酸分析仪法测定肉食品中牛磺酸含量[J],肉类研究,1996,(1):
[55] 张英华.肉的品质及其相关质量指标[J],食品研究与开发,2005,26(1):39-42
[56] 张瑛,汤天彬,王庆普等.我国肉羊业生产现状与发展战略[J],中国草食动物,2005,25(3):46-47
[57] 张云影,刘臣,付帅等.安全猪肉质评定方法的研究与探讨[J],农业与科技,2006,26,(3):108-109
[58] 中国人民共和国国家技术监督局.GB/T16861-1997.感官分析 通过多元分析方法鉴定和选择用于建立感官剖面的描述词.北京:中国标准出版社,1998-01-01
[59] 中华人民共和国国家技术监督局.GB/T 13868-1992.感官分析——建立感官分析实验室的一般导则.北京:中国标准出版社,1992-
[60] 中华人民共和国国家技术监督局.GB/T 14195-1993.感官分析——选拔与培训感官分析优选评价员导则.北京:中国标准出版社,1993-09-01
[61] 中华人民共和国国内贸易部.SB/T 10279-1997.中华人民共和国行业标准熏煮香肠.北京:中国标准出版社,1997-10-01
[62] 中华人民共和国国内贸易局.SB 10251-2000.中华人民共和国行业标准火腿肠(高温熏煮肠).北京:中国标准出版社,2001-10-01
[63] 中华人民共和国卫生部.GB 2725.1-1994.中华人民共和国国家标准肉灌肠卫生标准.北京:中国标准出版社,1994-09-01
[64] 中华人民共和国卫生部.GB10147-88.中华人民共和国国家标准 香肠(腊肠)、香肚卫生标准.北京:中国标准出版社,1988
[65] 中华人民共和国国家进出口商品检验局.SN 0567-1996.出口火腿肠检验规程.北京:中国标准出版社,1996
[66] 中华人民共和国国家进出口商品检验局.SN/T0222.2-93.出口腊肠检验规程.北京:中国标准出版社,1993
[67] 中华人民共和国国家进出口商品检验局.SN 0415-95.出口猪肉灌肠检验规程.北京:中国标准出版社,1995
[68] 中华人民共和国国家质量监督检验检疫总局.GB 9961-2001.中华人民共和国国家标准 鲜、冻胴体羊肉.北京:中国标准出版社,2001
[69] Ambrosiadis J.,Soultos N., Abrahim A., et al. Physicochemical, microbiological and sensory attributes for the characterization of Greek traditional sausages [J],Meat Science,2004,66(2):279-287
[70] Beriain M. J., Iriarte J., Gorraiz C., et al. Technological suitability of mutton for meat curedproducts[J],Meat Science, 1997,47(3-4):259-266
[71] Bryhni E. A., Byrne D. V., R?dbotten M., et al. Consumer and sensory investigations in relation to physical/chemical aspects of cooked pork in Scandinavia[J],Meat Science, Volume 65, Issue 2, October 2003, Pages 737-748
[72] Channon H. A., Kerr M. G., Walker P. J.. Effect of Duroc content, sex and ageing period on meat and eating quality attributes of pork loin[J],Meat Science, 2004,66(4):881-888
[73] Fortin A., Robertson W.M., Tong A.K.W.. The eating quality of Canadian pork and its relationship with intramuscular fat[J],Meat Science,2005,69(2):297-305
[74] García-Rey R. M., García-Garrido J. A., Quiles-Zafra R., et al. Relationship between pH before salting and dry-cured ham quality[J],Meat Science,2004,67(4):625-632
[75] Geesink G. H., Schreutelkamp F. H., Frankhuizen R., et al. Prediction of pork quality attributes from near infrared reflectance spectra[J],Meat Science, 2003,65(1):661-668
[76] Hilde Helgesen, Tormod N?s. Selection of dry fermented lamb sausages for consumer testing[J],Food Quality and Preference, 1995,6(2):109-120
[77] Hoffman L. C., Muller M., Cloete S. W. P., et al. Comparison of six crossbred lamb types: sensory, physical and nutritional meat quality characteristics[J],Meat Science,2003,65(4):1265-1274
[78] Lagerstedt ?., Enf?lt L., Johansson L., et al . Effect of freezing on sensory quality, shear force and water loss in beef M. longissimus dorsi[J] , Meat Science, In Press, Corrected Proof, Available online 26 January 2008
[79] Lene Meinert, Sara C. Christiansen, Lars Kristensen, et al. Eating quality of pork from pure breeds and DLY studied by focus group research and meat quality analyses[J],Meat Science, In Press, Corrected Proof, Available online 2 January 2008
[80] Maria Lundesj? Ahnstr?m, Mark Seyfert, Melvin C. Hunt, et al. quality. Dry aging of beef in a bag highly permeable to water vapour[J],Meat Science, 2006,73(4):674-679
[81] Mushi D.E., Eik L.O., Thomassen M.S., et al. Suitability of Norwegian short-tail lambs,Norwegian dairy goats and Cashmere goats for meat production-Carcass,meat,chemical and sensory characteristics[J],Meat Science,In Press,Corrected Proof,Available online 7 April 2008
[82] Perlo F., Bonato P., Teira G. et al. Meat quality of lambs produced in the Mesopotamia region of Argentina finished on different diets[J],Meat Science,Corrected Proof,Available online 22 October 2007
[83] Qiao J., Wang N., Ngadi M.O., et al. Prediction of drip-loss, pH, and color for pork using a hyperspectral imaging technique[J],Meat Science,2007,76(1):1-8
[84] Ripoll G., Albertí P., Panea B., et al. Near-infrared reflectance spectroscopy for predicting chemical, instrumental and sensory quality of beef[J],Meat Science, In Press, Corrected Proof, Available online 16 March 2008
[85] Sacks B.,Casey N. H., Boshof E., et al. Influence of freezing method on thaw drip and protein loss of low-voltage electrically stimulated and non-stimulated sheeps' muscle[J],Meat Science,,1993,34,(2):235-243
[86] Severiano-Pére z P., Vivar-Quintana A.M., Revilla I.. Determination and evaluation of the parameters affecting the choice of veal meat of the “Ternera de Aliste” quality appellation[J],Meat Science, 2006,73(3):491-497
[87] Thomas Hansen, Mikael Agerlin Petersen, Derek V. Byrne. Sensory based quality control utilising an electronic nose and GC-MS analyses to predict end-product quality from raw materials[J],Meat Science, 2005,69(4):621-634
[88] Verma M. M., Alarcon A. D.Rojo, Ledward D. A., et al. Effect of frozen storage of minced meats on the quality of sausages prepared from them[J],Meat Science, 1985,12(3):125-129
[89] Verma M. M., Ledward D. A., Lawrie R. A.. Utilization of chickpea flour in sausages[J],Meat Science, 1984,11(2):109-121
[90] Wendell K.T. Coltro,Márcia M.C. Ferreira,Francisco A.F. Macedo, et al. Correlation of animal diet and fatty acid content in young goat meat by gas chromatography and chemometrics[J],Meat Science,2005,71(2):358-363