[1]麻海峰, 常 征, 杨光辉. 牛肉的营养价值及排酸、速冻工艺研究. 农业科技与装备, 2010(7): 34-36.Ma H F, Chang Z, Yang G H. Value of beef and its acid discharge and quick-freeze techniques. Agricultural Science & Technology and Equipment, 2010(7): 34-36.(in Chinese)[2]周光宏, 刘 丽, 孙宝忠, 徐幸莲, 南庆贤, 蒋洪茂, 许尚忠, 王丽哲, 汤晓艳. 牛肉等级评定方法和标准. 肉类工业, 2001(6): 41-48.Zhou G H, Liu L, Sun B Z, Xu X L, Nan Q X, Jiang H M, Xu S Z, Wang L Z, Tang X Y. Evaluation methods and standards of beef rank. Meat Industry, 2001(6): 41-48. (in Chinese)[3]曹兵海. 我国高档牛肉市场现状分析及其技术展望. 现代畜牧兽医, 2010(3): 2-4.Cao B H. Current situation analysis and technology outlook of China's high-grade beef market. Modern Journal of Animal Husbandry and Veterinary Medicine, 2010(3): 2-4. (in Chinese)[4]蒋洪茂. 浅谈高档牛肉生产技术. 农村养殖技术, 2009(19): 9-12.Jiang H M. Simple discussion of high-grade beef production technology. Rural Animal-Production Technology, 2009(19): 9-12. (in Chinese)[5]邱 怀, 常智杰, 昝林森. 秦川牛及其杂种后代胴体评定标准(试行) . 黄牛杂志, 1997, 23(2): 11-12.Qiu H, Chang Z J, Zan L S. Carcass evaluation standard of Qinchuan cattle and its crossbred steers (trial implementation). Journal of Yellow Cattle Science, 1997, 23(2): 11-12. (in Chinese)[6]周光宏, 赵改名, 彭增起. 我国传统腌腊肉制品存在的问题及对策.肉类研究, 2003(l): 3-7. Zhou G H, Zhao G M, Peng Z Q. The problem and strategy existing in the traditional curing meat products. Meat Research, 2003(l): 3-7. (in Chinese)[7]董寅初. 现代肉类科技对中国传统风味肉制品的影响. 肉类研究, 1999(1): 3-6.Dong Y C. The impact of modern meat science & technology on the meat products with Chinese traditional flavor. Meat Research, 1999(1): 3-6. (in Chinese)[8]Mason T J L, Paniwny K, Lorimer J P. The uses of ultrasound in food technology. Ultrasonics Sonochemistry, 1996, (3): 253-260.[9]Calkins C R, Hodgen J M. A fresh look at meat flavor. Meat Science, 2007, 77: 63-80. [10]Wood J D, Enser M, Fisher A V, Nute G R, Sheard P R, Richardson R I, Hughes S I, Whittington F M. Fat deposition, fatty acid composition and meat quality: A review. Meat Science, 2008, 73: 343-358. [11]Lyng J G, Llen P, Mc kenna B M. The effect on aspects of beef tenderness of pre-and post-rigor exposure to a high intensity ultrasound probe. Journal of the Science of Food and Agriculture, 1998, 78(3): 308-314.[12]蔡华珍, 王银传. 超声波技术加工低盐咸肉的工艺研究. 食品科学, 2008, 29(2): 192-195. Cai H Z, Wang Y C. Processing technology research of ultrasonic treatment on low salt preserved pork. Food Science, 2008, 29(2): 192-195. (in Chinese)[13]牛乐宝, 贾俊静, 黄启超, 曹振辉, 程志斌, 邹建华, 葛长荣. 不同工艺条件对卤牛肉中脂肪酸含量影响的研究. 肉类研究, 2008(3): 59-61.Niu L B, Jia J J, Huang Q C, Cao Z H, Cheng Z B, Zou J H, Ge C R. Effect of different processing technologies on the contents of fatty acids in stewed marinated beef. Meat Research, 2008(3): 59-61.[14]王 喆, 袁希平, 王安奎, 昝林森, 杨世平, 金显栋, 张继才, 付美芬, 黄必志. 牛品种和性别对牛肉脂肪及脂肪酸含量的影响. 西北农林科技大学学报: 自然科学版, 2011, 39(4): 24-28.Wang Z, Yuan X P, Wang A K, Zan L S, Yang S P, Jin X D, Zhang J C, Fu M F, Huang B Z. Effect of different breeds and gender of cattle on fat and fatty acid content of beef. Journal of Northwest A & F University: Natural Science Edition, 2011, 39(4): 24-28. (in Chinese)[15]陈银基. 不同影响因素条件下牛肉脂肪酸组成变化研究[D]. 南京: 南京农业大学, 2007.Chen Y J. Study on changes of fatty acids profiles of beef under different factors[D]. Nanjing: Nanjing Agricultural University, 2007. (in Chinese)[16]陈银基, 周光宏, 鞠兴荣. 低剂量γ辐照对牛肉肌内脂肪酸组成及牛肉质量的影响. 食品科学, 2008, 29(7): 81-85.Chen Y J. Zhou G H, Ju X R. Effect of low dose gamma irradiation on beef quality and fatty acid composition. Food Science, 2008, 29(7): 81-85. (in Chinese)[17]王 静, 韩 涛, 李丽萍. 超声波的生物效应及其在食品工业中的应用. 北京农学院学报, 2006(1): 67-75. Wang J, Hen T, Li L P. Study and applications of ultrasound wave in biological and food technology. Journal of Beijing Agricultural College, 2006(1): 67-75. (in Chinese)[18]梁 华, 钮琰星, 黄凤洪, 夏伏建. 超声波在食品工业上的应用. 食品工业科技, 2008(7): 35-39.Liang H, Niu Y X, Huang F H, Xia F J. Application of ultrasonics on food industry. Science and Technology of Food Industry, 2008(7): 35-39. (in Chinese)[19]Hornung B, Amtmann E, Sauer G. Lauric acid inhibits the maturation of vesicular stomatitis virus. Journal of General Virology, 1994, 75: 353-361. [20]Dawson P L. Effect of lauric acid and nisin-impregnated soy-based films on the growth of Listeria monocytogenes on turkey bologna. Poultry Science, 2002, 81: 721-726.[21]Temme E H M, Mensink R P, Homstra G. Effects of medium chain fatty acids (MCFA), myristic acid, and oleic acid on serum lipoproteins. Journal of Lipid Research, 1997, 38:1746-1754. [22]陈 合, 许牡丹. 新型食品原料制备技术与应用. 北京: 化学工业出版社, 2003.Chen H, Xu M D. New Foodstuff Preparation Technology and Its Application. Beijing: Chemical Industry Press, 2003. (in Chinese) [23]Lahoz C, Alonso R, Ordovas J M, Lopez-farre A, De Oya M, Mata P. Effeets of dietary fat saturation on eicosanoid production platelet aggregation and blood pressure. European Journal of Clinical Investigation, 1997, 27(9): 780-787.[24]Appel L J, Moore T J, Obarzanek E, Vollmer W M, Svetkey L P, Sacks F M, Bray G A, Vogt T M, Cutler J A, Windhauser M M, Lin P H, Karanja N. A clinical trial of effects of dietary patterns on blood pressure. New England Journal of Medicine, 1997, 336(16): 1117-1124.[25]Turpeinen A M, Mutanen M. Simi1ar effects of diets high oleic or linoleic acids on coagulation and fibrinolytic factors in healthy humans. Nutrition, Metabolism and Cardiovascular Diseases, 1999, 9(2):65-72. [26]郭红卫, 席 静. 膳食脂肪对高血压人群血脂水平的影响. 中华预防医学杂志, 2002, 36(4): 250-252.Guo H W, Xi J. Effects of dietary lipids on serum lipid levels of hypertensive patients. Chinese Journal of Preventive Medicine, 2002, 36(4): 250-252. (in Chinese)[27]Montoya J C, Bhagwat A M, Peiren N, Campeneere S D, Baets B D, Fievez V. Relationships between odd- and branched-chain fatty acid profiles in milk and calculated enteric methane proportion for lactating dairy cattle. Animal Feed Science and Technology, 2011, 166: 596-602.[28]Huang Y S, Chaudhary R, Thurmond J M, Bobik E G, Yuan L, Chan G M, Kirchner S, Mukerji P, Knutzon D S. Cloning of △12- and △6-desaturase from Mortierella aplina and recombinant production of γ-linolenic acid in Saccharomyces cerevisiae. Lipids, 1999, 34(7): 649-659.[29]Cockbum F. Neonatal brain and dietary lipids. Archives of Disease in Childhood, 1994, 70: l-2. [30]Andrew K. Desatutation of polyunsaturated fatty acids in Mucorcircinelloides and the involvement of anovel membrane-bound malic enzyme. European Journal of Biochemistry, 1992, 209: 667-668.[31]Reddy A S, Nuccio M L, Gross L M, Thomas T L. Isolation of a △6-desaturase gene from the cyano bacterium synechocystissp strain. Plant Molecular Biology, 1993, 27: 293-300.[32]Kinchington D, Randall S, Winter M, Horrobin D. Lithium gamma-linolenate-induced cytotoxicity against cells chronically infected with HIV-l. FEBS Letters, 1993, 330(2): 219-221.[33]Chilton-Lopez, Surette M E, Swan D D, Fonteh A N, Johnson M M, Chilton F H. Metabolism of gamma-linolenic acid in human neutrophils. Journal of Immunology, 1996, 156(8): 2941-2947.[34]Sayanova O, Smith M A, Lapinskas P, Stobart A K, Dobson G, Christie W W, Shewry P R, Napier J A. Expression of a borage desaturase cDNA containing an N-terminal cytochrome b5 domain results in the accumulation of high levels of delta6-desaturated fatty acids in transgenic tobacco. Proceedings of the National Academy of Sciences, 1997, 94: 4211-4216.[35]Montori V M, Farmer A, Wollan P C, Dinneen S F. Fish oil supplementation in type 2 diabetes: a quantitative systematic review. Diabetes Care, 2000, 23(9): 1407-1415.[36]Kris-Etherton P M, Harris W S, Appel L J. Omega-3 fatty acids and cardiovascular disease: new recommendations from the American Heart Association. Arteriosclerosis, Thrombosis, and Vascular Biology, 2003, 23(2): 151-152.[37]Emsley R, Myburgh C, Oosthuizen P, van Rensburg S. Randomized, Placebo-controlled study of ethyl-eicosapentaenoic acid as supplemental treatment in schizophrenia. American Journal of Psychiatry, 2002, 159(9): 1596-1598.[38]Branten A J,Klasen I S, Wetzels J F. Short-term effects of fish oil treatment on urinary excretion of high-and low-molecular weight proteins in patients with IgA nephropathy. Clinical Nephrology, 2002, 58(4): 267-274.[39]Kramer J K G, Sehat N, Dugan M E R. Distributions of conjugated linoleic acid (CLA) isomers in tissue lipid classes of pigs fed a commercial CLA mixture determined by gas chromatography. Lipids, 1998(33):549-558. |