Wallace W J, Houtchens R A, Maxwell J C. Mechanism of autoxidation for hemoglobins and myoglobins[J]. Journal of Biological Chemistry, 1982, 257:4966-4977
[2]
Lanari M C, Cassens R G. Mitochondrial Activity and Beef Muscle Color Stability[J]. Journal of Food Science, 1991, 56:1476-1479
[3]
Mancini R A, Hunt M C, Hachmeister K A, Kropf D H, Johnson D E. Exclusion of oxygen from modified atmosphere packages limits beef rib and lumbar vertebrae marrow discoloration during display and storage[J]. Meat Science, 2005, 69:493-500
[4]
Tang J, Faustman C, Mancini R A, Seyfert M, Hunt M C. Mitochondrial reduction of metmyoglobin: dependence on the electron transport chain[J]. Journal of Agricultural and Food Chemistryistry, 2005, 53:5449-5455
[5]
Tang J, Faustman C, Hoagland T A, Mancini R A, Seyfert M, Hunt M C. Postmortem oxygen consumption by mitochondria and its effects on myoglobin form and stability[J]. Journal of Agricultural and Food Chemistryistry, 2005, 53:1223-1230
[6]
曹锦轩. 宰后牛肉成熟过程中肌细胞死亡生理研究[D]. 南京:南京农业大学. 2010
[7]
Ouali A, Herrera-Mendez CH, Coulis G, Becila S, Boudjellal A, Aubry L, Sentandreu M A. Revisiting the conversion of muscle into meat and the underlying mechanisms[J]. Meat Science, 2006, 74: 44-58
[8]
Du M, Shen Q W, Zhu M J. Role of beta-adrenoceptor signaling and AMP- activated protein kinase in glycolysis of postmortem skeletal muscle[J]. Journal of Agricultural and Food Chemistryistry, 2005, 53: 3235-3239
[9]
Briskey E J, Wismer-Pedersen J. Biochemistry of pork muscle structure. I. Rate of anaerobic glycolysis and temperature change versus the apparent structure of muscle tissue[J]. Food Science. 1961, 26:297-305
[10]
Phaneuf S, Leeuwenburgh C. Cytochrome c release from mitochondria in the aging heart: a possible mechanism for apoptosis with age[J]. American Journal of Physiology - Regulatory, Integrative and Comparative Physiology, 2002, 282: R423-430
[11]
Matsuyama S, Reed J C. Mitochondria-dependent apoptosis and cellular pH regulation[J].Cell Death and Differentiation, 2000, 7(12):1155-1165
[12]
Artal-Sanz M, Samara C, Syntichaki P, Tavernarakis N. Lysosomal biogenesis and function is critical for necrotic cell death in Caenorhabditis elegans[J].Journal of Cell Biology, 2006, 173: 231- 239
[13]
Gafni J, Cong X, Chen SF, Gibson B W, Ellerby L M. Calpain-1 cleaves and activates caspase-7[J]. Journal of Biological Chemistry, 2009, 284:25441-25449
[14]
Lopes-Ferreira M, Nú?ez J, Rucavado A, Farsky S H, Lomonte B, Angulo Y, Moura Da Silva A M, Gutiérrez J M. Skeletal muscle necrosis and regeneration after injection of Thalassophryne nattereri (niquim) fish venom in mice[J]. International Journal of Experimental Pathology, 2001, 82 (1): 55-64
[15]
Muschel R J, Bernhard E J, Garza L. Induction of apoptosis at different oxygen tensions: evidence that oxygen radicals do not mediate apoptotic signaling[J]. Cancer Research, 1995, 55: 995-998
[16]
Baudry N, Laemmel E, Vicaut E, In vivo reactive oxygen species production induced by ischemia in muscle arterioles of mice: involvement of xanthine oxidase and mitochondria[J]. American Journal of Physiology - Heart and Circulatory Physiology, 2008, 294: H821-H828
[17]
Ueda S, Nakamura H, Masutani H, Redox Regulation of Caspase-3 -like Protease Activity: Regulatory Roles of Thioredoxin and Cytochromec[J]. Journal of Immunology, 1998, 161: 6689-6695
[18]
Adams J M. Ways of dying: multiple pathways to apoptosis[J]. Genes & Development, 2003, 17: 2481-2495
[19]
Thornberry N A, Lazebnik Y. Caspases: Enemies within[J]. Science, 1998, 281(5381):1312-1316
[20]
Li H, Zhu H, Xu C J, Yuan J. Cleavage of BID by caspase-8 mediates the mitochondrial damage in the Fas pathway of apoptosis[J]. Cell, 1998, 94:491-501
[21]
Kemp C M, Parr T, Bardsley R G, Buttery P J. Comparison of the relative expression of caspase isoforms in different porcine skeletal muscles[J]. Meat Science, 2006, 73: 426-431
[22]
Kemp C M, Bardsley R G, Parr T. Changes in caspase activity during the postmortem conditioning period and its relationship to shear force in porcine longissimus muscle[J]. Journal of Animal Science, 2006b, 84: 2841-2846
[23]
Underwood K R, Means W J, Du M. Caspase 3 is not likely involved in the postmortem tenderization of beef muscle[J]. Journal of Animal Science, 2008, 86: 960-966
[24]
Huang M, Huang F, Xu X L, Zhou G H. Influence of caspase3 selective inhibitor on proteolysis of chicken skeletal muscle proteins during post mortem aging[J]. Food Chemistry, 2009, 115(1): 181-186
[25]
Boleman S J, Boleman S L, Miller R K, Taylor J F, Cross H R, Wheeler T L, Koohmaraie M, Shackelford S D, Miller M F, West R L, Johnson D D, Savell J W. Consumer evaluation of beef of known categories of tenderness[J]. Journal of Animal Science. 1997, 75: 1521-1524
[26]
Ahn D H, Shimada K, Takahashi K. Relationship between weakening of Z-disks and liberation of phospholipids during postmortem aging of pork and beef[J]. Food Science, 2003, 68: 94-98
[27]
Fischer U, Jnicke R U, and Schulze-Osthoff K. Many cuts to ruin: A comprehensive update of caspase substrates[J]. Cell Death and Differentiation, 2003, 10: 76-100
[28]
Kemp C M, Parr T. The effect of recombinant caspase 3 on myofibrillar proteins in porcine skeletal muscle[J]. Animal, 2008, 2(08): 1254-1264
[29]
Du J, Wang X, Miereles C, Bailey J L, Debigare R, Zheng B, Price S R, Mitch W E. Activation of caspase-3 is an initial step triggering accelerated muscle proteolysis in catabolic conditions[J]. Journal of Clinical Investigation, 2004, 113(1):115-123
[30]
Herrera-Mendez C H, Becila S, Boudjellal A, Ouali A. Meat ageing: reconsideration of the current concept[J]. Trends in Food Science & Technology. 2006, 17: 394-405
[31]
Ko?czak T, Pospiech E, Palka K, LCki J. Changes of myofibrillar and centrifugal drip proteins and shear force of psoas major and minor and semitendinosus muscles from calves, heifers and cows during postmortem aging[J]. Meat Science, 2003, 64: 69-75
Cao J X, Yu X, Khan M L, Shao J, Xiang Y, Zhou G. The effect of calcium chloride injection on shear force and caspase activities in bovine longissimus muscles during postmortem conditioning[J]. Animal, 2012, 6: 1018-1022
[34]
Tantral L, Malathi K, Kohyama S. Intracellular calcium release is required for caspase-3 and -9 activation[J]. Cell Biochemistry & Function, 2004, 22: 35-40
[35]
Mattson M P, Chan S L. Calcium orchestrates apoptosis[J]. Nature Cell Biology, 2003, 5: 1041-1043
[36]
Guignot F, Vignon X, Monin G. Post mortem evolution of myofilament spacing and extracellular space in veal muscle[J]. Meat Science, 1993, 33:333-347
[37]
Honikel K O, Kim C J. Causes of the development of PSE pork[J]. Die Fleischwirtschaft, 1986, 66: 349-353
[38]
Bendall J R, Swatland H J. A review of the relationships of pH with physical aspects of pork quality[J]. Meat Science, 1988, 24:85-126
[39]
Bertram H C, Purslow P P, Andersen H J. Relationship between meat structure, water mobility, and distribution: a low-field nuclear magnetic resonance study[J]. Journal of Agricultural and Food Chemistryistry, 2002, 50: 824-829
[40]
Huff-Lonergan E, Lonergan S M. Mechanisms of water-holding capacity of meat: the role of postmortem biochemical and structural changes[J]. Meat Science, 2005,71:194-204
[41]
Sentandreu M A, Stoeva S, Aristoy M C, et al. Identification of taste related peptides in Spanish Serrano dry-cured hams[J]. Journal of Food Science, 2003, 68:64-69
[42]
Renerre M. Biochemical basis of fresh meat colour [C]. 45th International Congress of Meat Science and Technology, Yokohama, Japan. 1999, 344-353