Scientia Agricultura Sinica ›› 2018, Vol. 51 ›› Issue (5): 977-990.doi: 10.3864/j.issn.0578-1752.2018.05.015
• FOOD SCIENCE AND ENGINEERING • Previous Articles Next Articles
LIU JingJing, LEI YuanHua, LI HaiPeng, XIE Peng, WAN HongBing, HUANG CaiYan, SUN BaoZhong, ZHANG SongShan
[1] 周光宏, 徐幸莲. 肉品学. 北京: 中国农业科技出版社, 1999.
ZHOU G H, XU X L. Meat science. Beijing: China Agricultural Science and Technology Press,1999. ( in chinese)
[2] MILLER M F, CARR M A, RAMSEY C B, CROCKETT K L, HOOVER L C. Consumer thresholds for establishing the value of beef tebderness. Journal of Animal Science, 2001, 79(12): 3062.
[3] GONZALEZ J M, JOHNSON D D, ELZO M A. Effect of brahman genetic influence on collagen enzymatic crosslinking gene expression and meat tenderness. Animal Biotechnology, 2014, 25: 165-178.
[4] DYMIT J M. Cook now, serve later. Institutions, 1961, 49(11): 174.
[5] CHRISTENSEN L, ERTBJERG P, LøJE H, RISBO J, YAN DEN BERG F W, CHRISTENSEN M. Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times. Meat Science, 2013, 93(4): 787-795.
[6] SÁNCHEZ D P J, GAZQUEZ A, RUIZ-CARRASCAL J. Physico- chemical, textural and structural characteristics of sousvide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time. Meat Science, 2012, 90(3): 828.
[7] LEPETIT J. A theoretical approach of the relationships between collagen content, collagen cross-links and meat tenderness. Meat Science, 2007, 76(1): 147-159.
[8] PURSLOW P P. Intramuscular connective tissue and its role in meat quality. Meat Science, 2005, 70(3): 435-447.
[9] SCHONFELDT H C, STRYDOM P E. Effect of age and cut on tenderness of South African beef. Meat Science,2011, 87(3): 206-218.
[10] GIRARD I, BRUCE H L, BASARAB J A, LARSEN I L, AALHUS J L. Contribution of myofibrillar and connective tissue components to the Warner-Bratzler shear force of cooked beef. Meat Science,2012, 92(4): 775- 782.
[11] MCCORMICK R J. The flexibility of the collagen compartment of muscle. Meat Science, 1994, 36(1): 79-91.
[12] WHEELER T L, SHACKELFORD S D, KOOHMARAIE M. Technical note: Sampling methodology for relating sarcomere length, collagen concentration, and the extent of postmortem proteolysis to beef and pork longissimus tenderness. Journal of Animal Science,2002, 80(4): 982-987.
[13] TORRESCANO G, SANCHEZ-ESCALANTE A, GIMENEZ B, RONCALES P, BELTRAN J A. Shear values of raw samples of 14 bovine muscles and their relation to muscle collagen characteristics. Meat Science,2003, 64(1): 85-91.
[14] DRANSFIELD E, MARTIN J F, BAUCHART D, ABOUELKARAM S, LEPETIT J, CULIOLI J. Meat quality and composition of three muscles from French cull cows and young bulls. Animal Science, 2003, 76(3): 387-399.
[15] KIM H W, CHOI Y S, CHOI J H, KIM H Y, LEE M A, HWANG K E, Kim H W, Choi Y S, Choi J H, Kim H Y, Lee M A, Hwang K E. Tenderization effect of soy sauce on beef M. biceps femoris. Food Chemistry,2013, 139(1/4): 597- 603.
[16] BOUDKO S P, ENGEL J. Structure formation in the C terminus of type III collagen guides disulfide cross-linking. Journal of Molecular Biology, 2004, 335(5): 1289-1297.
[17] MCCORMICK R J. Extracellular modifications to muscle collagen: implications for meat quality. Poultry Science, 1999, 78(5): 785-791.
[18] LEPETIT J. Collagen contribution to meat toughness: Theoretical aspects. Meat Science,2008, 80(4): 960-967.
[19] ROY B C, SEDGEWICK G, AALHUS J L, BASARAB J A, BRUCE H L. Modification of mature non-reducible collagen cross-link concentrations in bovine m. gluteus medius and semitendinosus with steer age at slaughter, breed cross and growth promotants. Meat Science, 2015, 110: 109-117.
[20] BOBACK S M, COX C L, OTT B D, CARMODY R, WRANGHAM R W, SECOR S M. Cooking and grinding reduces the cost of meat digestion. Comparative Biochemistry and Physiology -A Molecular and Integrative Physiology,2007, 148(3): 651-656.
[21] LI C B, CHEN Y J, XU X L, HUANG M, HU T J, ZHOU G H. Effects of low-voltage electrical stimulation and rapid chilling on meat quality characteristics of Chinese Yellow crossbred bulls. Meat Science, 2010, 72(1): 9.
[22] 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.
[23] ZIELBAUER B I, FRANZ J, VIEZENS B, VILGIS T A. Physical aspects of meat cooking: time dependent thermal protein denaturation and water loss. Food Biophysics,2016, 11(1): 34-42.
[24] CHAMBAZ A, SCHEEDER M R L, KREUZER M, DUFEY P A. Meat quality of Angus, Simmental, Charolais and Limousin steers compared at the same intramuscular fat content. Meat Science, 2003, 63(4): 491.
[25] BERGE P, SANUDO C, SANCHEZ A, ALFONSO M, STAMATARIS C, THORKELSSON G. Comparison of mussle composition and meat quality traits in diverse commercial lamb types. Journal of Muscle Foods, 2003, 14(4): 281-300.
[26] DUBOST A, MICOL D, MEUNIER B, LETHIAS C, LISTRAT A. Relationships between structural characteristics of bovine intramuscular connective tissue assessed by image analysis and collagen and proteoglycan content. Meat Science, 2013, 93(3): 378-386.
[27] MODZELEWSKA-KAPITULA M, KWIATKOWSKA A, JANKOWSKA A, DABROWSKA E. Water holding capacity and collagen profile of bovine m. infraspinatus during postmortem ageing. Meat Science,2015, 100: 209-216.
[28] TORNBERG E. Effects of heat on meat proteins-Implications on structure and quality of meat products. Meat Science, 2005, 70(3): 493-508.
[29] MORTENSEN L M, FROST M B, SKIBSTED L H, RISBO J. Long-time low-temperature cooking of beef: Three dominant time- temperature behaviours of sensory properties. Flavour, 2015, 4(1): 1-10.
[30] 常海军. 不同加工条件下牛肉肌内胶原蛋白特性变化及其对品质影响研究[D]. 南京: 南京农业大学, 2010.
CHANG H J. Studies on effects of different processing conditions on characteristics changes of collagen and meat quality of beef muscle [D]. Nanjing: Nanjing Agricultral University, 2010. ( in Chinese)
[31] 常海军, 唐翠, 牛晓影, 唐春红. 超高压处理对牛肉肌内结缔组织胶原蛋白热力特性的影响. 食品科学, 2013(23): 28-31.
CHANG H J, TANG C, NIU X Y, TANG C H. Effect of high pressure processing on thermal characteristics of connective tissue collagen of beff. Food Science, 2013(23): 28-31. (in Chinese)
[32] SCHROEPFER M, MEYER M. DSC investigation of bovine hide collagen at varying degrees of crosslinking and humidities. International Journal of Biological Macromolecules, 2017, 103: 120-128. |
[1] | CHEN JiHao, ZHOU JieGuang, QU XiangRu, WANG SuRong, TANG HuaPing, JIANG Yun, TANG LiWei, $\boxed{\hbox{LAN XiuJin}}$, WEI YuMing, ZHOU JingZhong, MA Jian. Mapping and Analysis of QTL for Embryo Size-Related Traits in Tetraploid Wheat [J]. Scientia Agricultura Sinica, 2023, 56(2): 203-216. |
[2] | YAN YanGe, ZHANG ShuiQin, LI YanTing, ZHAO BingQiang, YUAN Liang. Effects of Dextran Modified Urea on Winter Wheat Yield and Fate of Nitrogen Fertilizer [J]. Scientia Agricultura Sinica, 2023, 56(2): 287-299. |
[3] | XU JiuKai, YUAN Liang, WEN YanChen, ZHANG ShuiQin, LI YanTing, LI HaiYan, ZHAO BingQiang. Nitrogen Fertilizer Replacement Value of Livestock Manure in the Winter Wheat Growing Season [J]. Scientia Agricultura Sinica, 2023, 56(2): 300-313. |
[4] | ZHANG Wei,YAN LingLing,FU ZhiQiang,XU Ying,GUO HuiJuan,ZHOU MengYao,LONG Pan. Effects of Sowing Date on Yield of Double Cropping Rice and Utilization Efficiency of Light and Heat Energy in Hunan Province [J]. Scientia Agricultura Sinica, 2023, 56(1): 31-45. |
[5] | ZHAO HaiXia,XIAO Xin,DONG QiXin,WU HuaLa,LI ChengLei,WU Qi. Optimization of Callus Genetic Transformation System and Its Application in FtCHS1 Overexpression in Tartary Buckwheat [J]. Scientia Agricultura Sinica, 2022, 55(9): 1723-1734. |
[6] | WANG HaoLin,MA Yue,LI YongHua,LI Chao,ZHAO MingQin,YUAN AiJing,QIU WeiHong,HE Gang,SHI Mei,WANG ZhaoHui. Optimal Management of Phosphorus Fertilization Based on the Yield and Grain Manganese Concentration of Wheat [J]. Scientia Agricultura Sinica, 2022, 55(9): 1800-1810. |
[7] | SUI XinYi,ZHAO XiaoGang,CHEN PengYu,LI YaLing,WEN XiangZhen. Cloning of Alternative Splice Variants of LsPHYB in Lettuce and Its Expression Patterns Under Heat Stress [J]. Scientia Agricultura Sinica, 2022, 55(9): 1822-1830. |
[8] | TANG HuaPing,CHEN HuangXin,LI Cong,GOU LuLu,TAN Cui,MU Yang,TANG LiWei,LAN XiuJin,WEI YuMing,MA Jian. Unconditional and Conditional QTL Analysis of Wheat Spike Length in Common Wheat Based on 55K SNP Array [J]. Scientia Agricultura Sinica, 2022, 55(8): 1492-1502. |
[9] | HAN XiaoTong,YANG BaoJun,LI SuXuan,LIAO FuBing,LIU ShuHua,TANG Jian,YAO Qing. Intelligent Forecasting Method of Rice Sheath Blight Based on Images [J]. Scientia Agricultura Sinica, 2022, 55(8): 1557-1567. |
[10] | MA XiaoYan,YANG Yu,HUANG DongLin,WANG ZhaoHui,GAO YaJun,LI YongGang,LÜ Hui. Annual Nutrients Balance and Economic Return Analysis of Wheat with Fertilizers Reduction and Different Rotations [J]. Scientia Agricultura Sinica, 2022, 55(8): 1589-1603. |
[11] | LIU Shuo,ZHANG Hui,GAO ZhiYuan,XU JiLi,TIAN Hui. Genetic Variations of Potassium Harvest Index in 437 Wheat Varieties [J]. Scientia Agricultura Sinica, 2022, 55(7): 1284-1300. |
[12] | WANG YangYang,LIU WanDai,HE Li,REN DeChao,DUAN JianZhao,HU Xin,GUO TianCai,WANG YongHua,FENG Wei. Evaluation of Low Temperature Freezing Injury in Winter Wheat and Difference Analysis of Water Effect Based on Multivariate Statistical Analysis [J]. Scientia Agricultura Sinica, 2022, 55(7): 1301-1318. |
[13] | GOU ZhiWen,YIN Wen,CHAI Qiang,FAN ZhiLong,HU FaLong,ZHAO Cai,YU AiZhong,FAN Hong. Analysis of Sustainability of Multiple Cropping Green Manure in Wheat-Maize Intercropping After Wheat Harvested in Arid Irrigation Areas [J]. Scientia Agricultura Sinica, 2022, 55(7): 1319-1331. |
[14] | ZHI Lei,ZHE Li,SUN NanNan,YANG Yang,Dauren Serikbay,JIA HanZhong,HU YinGang,CHEN Liang. Genome-Wide Association Analysis of Lead Tolerance in Wheat at Seedling Stage [J]. Scientia Agricultura Sinica, 2022, 55(6): 1064-1081. |
[15] | QIN YuQing,CHENG HongBo,CHAI YuWei,MA JianTao,LI Rui,LI YaWei,CHANG Lei,CHAI ShouXi. Increasing Effects of Wheat Yield Under Mulching Cultivation in Northern of China: A Meta-Analysis [J]. Scientia Agricultura Sinica, 2022, 55(6): 1095-1109. |
|