肉类色泽变化机理研究进展

[11] Effect of sex and terminal sire genotype on performance, carcass characteristics, and meat quality of pigs slaughtered at 117 kg body weight[J] . M.A Latorre,R Lázaro,M.I Gracia,M Nieto,G.G Mateos.Meat Science . 2003 (4)

[12] Evaluation of pork colour: prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis[J] . M.G. O’Sullivan,D.V. Byrne,H. Martens,L.H. Gidskehaug,H.J. Andersen,M. Martens.Meat Science . 2003 (2)

[13] Sensory colour assessment of fresh meat from pigs supplemented with iron and vitamin E [J]. MEAT SCIENCE, 2002, 60 (03) : 253 - 265

[14] Effect of illumination source on the appearance of fresh meat cuts [J]. MEAT SCIENCE, 2001, 59 (02) : 187 - 191

[15] Effects of the stunning procedure and the halothane genotype on meat quality and incidence of haemorrhages in pigs [J]. MEAT SCIENCE, 2001, 58 (03) : 313 - 319

[16] Evaluation of pork color by using computer vision [J]. MEAT SCIENCE, 2000, 56 (01) : 57 - 60

[17] Beef shelf life in low O2 and high CO2 atmospheres containing different low CO concentrations [J]. MEAT SCIENCE, 2000, 55 (04) : 413 - 419

[18] The Oxidation of Haemoglobin to Methaemoglobin by Oxygen. II.--The Relation between the Rate of Oxidation and the Partial Pressure of Oxygen[J] . J. Brooks.Proceedings of the Royal Society of London. Serie . 1935 (811)

[19] Mechanism of autoxidation for hemo-globins and myoglobins .2 Wallace,W.J,Houtchens,R.A,Maxwell,J.C,Caughey,S. Journal of Biological Chemistry . 1982

[20] Sensory and functional meat quality characteristics of pork derived from three halothane genotypes .2 Moelich E,Hoffman L C,Conradie P J. Meat Science . 2003

[11] Effect of sex and terminal sire genotype on performance, carcass characteristics, and meat quality of pigs slaughtered at 117 kg body weight[J] . M.A Latorre,R Lázaro,M.I Gracia,M Nieto,G.G Mateos.Meat Science . 2003 (4)

[12] Evaluation of pork colour: prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis[J] . M.G. O’Sullivan,D.V. Byrne,H. Martens,L.H. Gidskehaug,H.J. Andersen,M. Martens.Meat Science . 2003 (2)

[13] Sensory colour assessment of fresh meat from pigs supplemented with iron and vitamin E [J]. MEAT SCIENCE, 2002, 60 (03) : 253 - 265

[14] Effect of illumination source on the appearance of fresh meat cuts [J]. MEAT SCIENCE, 2001, 59 (02) : 187 - 191

[15] Effects of the stunning procedure and the halothane genotype on meat quality and incidence of haemorrhages in pigs [J]. MEAT SCIENCE, 2001, 58 (03) : 313 - 319

[16] Evaluation of pork color by using computer vision [J]. MEAT SCIENCE, 2000, 56 (01) : 57 - 60

[17] Beef shelf life in low O2 and high CO2 atmospheres containing different low CO concentrations [J]. MEAT SCIENCE, 2000, 55 (04) : 413 - 419

[18] The Oxidation of Haemoglobin to Methaemoglobin by Oxygen. II.--The Relation between the Rate of Oxidation and the Partial Pressure of Oxygen[J] . J. Brooks.Proceedings of the Royal Society of London. Serie . 1935 (811)

[19] Mechanism of autoxidation for hemo-globins and myoglobins .2 Wallace,W.J,Houtchens,R.A,Maxwell,J.C,Caughey,S. Journal of Biological Chemistry . 1982

[20] Sensory and functional meat quality characteristics of pork derived from three halothane genotypes .2 Moelich E,Hoffman L C,Conradie P J. Meat Science . 2003