盐和有机酸对肉品嫩度的影响

[1] Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue.A Differential Scanning Calorimetry Study. Akatas N & Kaya M. Meat Science . 2001

[2] Effects of calcium chloride injection and hot boning on the tenderness of round muscles. Weeler T L,Koohmaraie M & Crouse J D. The Journal of Animal Ecology . 1991

[3] The relationship between water-holding capacity and cooked meat tenderness in sore beef muscle as influenced by acidic conditions below the ultimate pH. Gault N F S. Meat Science . 1985

[4] Structural weakening of skeletal muscle tissue during post-mortem aging of meat: the non enzymatic mechanism of meat tenderization. Takanashi K. Meat Science . 1996

[5] The effects of conditioning on meat collagen-Part 4: The use of pre-rigor lactic acid injection to accelerate conditioning in bovine meat. Stanton C & Light N D. Meat Science . 1990

[6] Effect of ion fluid injection on beef tenderness in association with calpain activity. Lee S,Stevenson-Barry J M,Kauffman R G et al. Meat Science . 2000

[7] Post mortem breakdown of ATP and glycogen in ground muscle: a review. Hamm R. Meat Science . 1975

[8] Using calcium chloride injection to improve tenderness of beef from mature cows. Morgan J B,Miller R K,Mendez F M et al. The Journal of Animal Ecology . 1991

[9] Acceleration of post mortem tenderization in lamb and Brahman-cross beef carcasses through infusion of calcium chloride. Kooharaie M,Whipple G & Crouse J D. The Journal of Animal Ecology . 1990

[1] Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue.A Differential Scanning Calorimetry Study. Akatas N & Kaya M. Meat Science . 2001

[2] Effects of calcium chloride injection and hot boning on the tenderness of round muscles. Weeler T L,Koohmaraie M & Crouse J D. The Journal of Animal Ecology . 1991

[3] The relationship between water-holding capacity and cooked meat tenderness in sore beef muscle as influenced by acidic conditions below the ultimate pH. Gault N F S. Meat Science . 1985

[4] Structural weakening of skeletal muscle tissue during post-mortem aging of meat: the non enzymatic mechanism of meat tenderization. Takanashi K. Meat Science . 1996

[5] The effects of conditioning on meat collagen-Part 4: The use of pre-rigor lactic acid injection to accelerate conditioning in bovine meat. Stanton C & Light N D. Meat Science . 1990

[6] Effect of ion fluid injection on beef tenderness in association with calpain activity. Lee S,Stevenson-Barry J M,Kauffman R G et al. Meat Science . 2000

[7] Post mortem breakdown of ATP and glycogen in ground muscle: a review. Hamm R. Meat Science . 1975

[8] Using calcium chloride injection to improve tenderness of beef from mature cows. Morgan J B,Miller R K,Mendez F M et al. The Journal of Animal Ecology . 1991

[9] Acceleration of post mortem tenderization in lamb and Brahman-cross beef carcasses through infusion of calcium chloride. Kooharaie M,Whipple G & Crouse J D. The Journal of Animal Ecology . 1990