[1]NY/T676. 牛肉等级规格. 2010.NY/T676. Beef Quality Grading. 2010. (in Chinese)[2]Xiong Y L, Mullins O E, Stika J F, Chen J, Blanchard S P, Moody W G. Tenderness and oxidative stability of post-mortem muscles from mature cows of various ages. Meat Science, 2007, 77(1): 105-113.[3]Schönfeldt H C, Strydom P E. Effect of age and cut on tenderness of South African beef. Meat Science, 2011, 87(3): 206-218.[4]Nishimura T, Hattori A, Takahashi K. Structural changes in intramuscular connective tissue during the fattening of Japanese black cattle: effect of marbling on beef tenderization. Journal of Animal Science, 1999, 77(1): 93-104. [5]李卫林, 曹健. 胶原蛋白结构和稳定性关系研究. 中国皮革, 2005, 34(23): 14-16.Li W L, Cao J. Study on the structure and stability of collagen. China Leather, 2005, 34(23): 14-16. (in Chinese)[6]Ranmshaw J A, Shah N K, Brodsky B. Gly-X-Y triple-tide frequencies in collagen: a context for host-guest triple-helical peptide. Journal of Structure Biology, 1998, 23(7): 86-91.[7]Ngapo T M, Berge P, Culioli J, Dransfield E, De Smet S, Claeys E. Perimysial collagen crosslinking and meat tenderness in Belgian Blue double-muscled cattle. Meat Science, 2002, 61(1): 91-102.[8]Knott L, Bailey A J. Collagen cross-links in mineralizing tissues: A review of their chemistry, function, and clinical relevance. Bone, 1998, 23(3): 181-187. [9]Banse X, Devogelaer J P, Lafosse A, Sims T J, Grynpas M, Bailey A J. Cross-link profile of bone collagen correlates with structural organization of trabeculae. Bone, 2002, 31(1): 70-76.[10]Lepetit J. A theoretical approach of the relationships between collagen content, collagen cross-links and meat tenderness. Meat Science, 2007, 76(1): 147-159.[11]Atley L M, Mort J S, Lalumiere M, Eyre D R. Proteolysis of human bone collagen by cathepsin K: characterization of the cleavage sites generating the cross-linked N-telopeptide neoepitope. Bone, 2000, 26(3): 241-247.[12]Bailey A J, Shimokomaki M S. Age related changes in the reducible cross-links of collagen. FEBS Letters, 1971, 16(2): 86-88.[13]Field R A, McCormick R J, Brown D R, Snowder G D. Collagen crosslinks in longissimus muscle from lambs expressing the callipyge gene. Journal of Animal Science, 1996, 74(12): 2943-2947.[14]Palka K. The influence of post-mortem ageing and roasting on the microstructure, texture, and collagen solubility of bovine semitendinosus muscle. Meat Science, 2003, 64(2): 191-198.[15]GB/T9695.23. 肉与肉制品羟脯氨酸含量测定. 2008.GB/T9695.23. Meat and Meat Products-Determination of Hydroxyproline Content. 2008. (in Chinese) [16]陈伯华.通过牙齿判断牛的年龄.山西农业, 2002, 1(1): 32-33.Chen B H. How to know the age of cow by teeth? Shanxi Agriculture, 2002, 1(1):32-33. (in Chinese)[17]Lepetit J. Collagen contribution to meat toughness: Theoretical aspects. Meat Science, 2008, 80(4): 960-967.[18]Nishimura T. The role of intramuscular connective tissue in meat texture. Animal Science Journal, 2010, 81(1): 21-27.[19]Shoulders M D, Raines R T. Collagen structure and stability. Annual Review of Biochemistry, 2009, 78(1): 929-958.[20]Wang X, Shen X, Li X, Agrawal M. Age-related changes in the collagen network and toughness. Bone, 2002, 31(1): 1-7.[21]Young O A, Braggins T J. Tenderness of ovine semimembranosus: Is collagen concentration or solubility the critical factor? Meat Science, 1993, 35(2): 213-222.[22]Avery N C, Sims T J, Warkup C, Bailey A J. Collagen cross-linking in porcine longissimus lumborum: Absence of a relationship with variation in texture at pork weight. Meat Science, 1996, 42(3): 355-369.[23]Eyre D R, Koob T J, van Ness K P. Quantization of hydroxypyridinium crosslinks in collagen by high-performance liquid chromatography. Analytical Biochemistry, 1984, 137(2): 380-388.[24]Bosselmann A, Steinhart H, Möller C, Kirchgessner M, Schwarz F J. Pyridinoline cross-links in bovine muscle collagen. Journal of Food Science, 1995, 60(5): 953-957.[25]Slatter D A, Avery N C, Bailey A J. Collagen in its fibrillar state is protected from glycation. The International Journal of Biochemistry & Cell Biology, 2008, 40(10): 2253-2263. [26]Eyre D R, Paz M A, Gallop P M. Cross-linking in collagen and elastin. Annual Review of Biochemistry, 1984, 53(1): 717-748.[27]Reiser K, McCormick R J, Rucker R B. Enzymatic and nonenzymatic cross-linking of collagen and elastin. The FASEB Journal, 1992, 6(7): 2439-2449.[28]van der Slot A J, Zuurmond A M, van den Bogaerdt A J, Ulrich M M, Middlekoop E, Boers W, Kard Ronday H, DeGroot J, Huizinga T W, Bank R A. Increased formation of pyridinoline cross-links due to higher telopeptide lysyl hydroxylase levels is a general fibrotic phenomenon. Matrix Biology, 2004, 23(4): 251-257. |