| [1] | Mancini R A，Hunt M C． Current research in meat color[J]． Meat Science，2005， 71: 100-121．
|
| [2] | 刘红林，陈杰，徐银学，等． 猪肉品质及其影响因素[J]． 畜牧与兽医， 2000， 32( 6) : 38-40． Liu Honglin，Chen Jie，Xu Yinxue，et al． Pork quality and its affection[J]． Animal Husbandry and Veterinary Medicine，2000， 32( 6) : 38-40． ( in Chinese)
|
| [3] | 曾勇庆，王林云，王根林． 猪肉质的影响因素及遗传调控与优质猪肉的培育[J]． 猪业科学， 2006( 6) : 74-77． Zeng Yongqing，Wang Linyun，Wang Genlin． Affecting on meat quality by genetic regulation and factors and cultivation of high quality pork[J]． Swine Industry Science，2006( 6) : 74-77． ( in Chinese)
|
| [4] | 王林云． 优质猪肉生产和地方猪种利用[J]． 畜牧与兽医， 2001， 33( 5) : 18． Wang Linyun． Producting good quality meat and using local swine breeds[J]． Animal Husbandry and Veterinary Medicine， 2001， 33( 5) : 18． ( in Chinese)
|
| [5] | 彭国良，刘小红，菜更元，等． NY/T 825―2004 瘦肉型猪胴体性状测定技术规范[S]． 北京: 中华人民共和国农业部， 2004． Peng Guoliang，Liu Xiaohong，Cai Gengyuan，et al． NY/T 825―2004 Technical regulation for testing of carcass traits in leantype pig[S]． Beijing: Ministry of Agriculture of the People’s Republic of China，2004． ( in Chinese)
|
| [6] | 费莎，翟为安． GB/T 9695. 5―88 肉与肉制品pH 值测定[S]． 北京: 中华人民共和国商业部， 1989． Fei Sha，Zhai Weian． GB/T 9695. 5―88 Meat and meat products-method for measurement of pH[S]． Beijing: Ministry of Commerce of the People’s Republic of China，1989． ( in Chinese)
|
| [7] | 张伟力． 猪肉肉色与酸度测定方法[J]． 养猪， 2002( 2) : 33-34． Zhang Weili． Method for meat color of pork and acidity[J]． Swine Production，2002( 2) : 33-34． ( in Chinese)
|
| [8] | 苏金明，傅荣华，周建斌，等． 统计学软件SPSS for Windows 实验指南[M]． 北京: 电子工业出版社， 2000． Su Jinming，Fu Ronghua，Zhou Jianbin，et al． Statistical Software SPSS for Windows[M]． Beijing: Electronics Industry Press， 2000． ( in Chinese)
|
| [9] | 余小领，李学斌，陈会． 猪肉色泽和保水性的相关性[J]． 食品科学， 2009， 30( 23) : 44-46． Yu Xiaoling，Li Xuebin，Chen Hui． Relationship between pork color and water-holding capacity[J]． Food Science， 2009， 30 ( 23) : 44-46． ( in Chinese)
|
| [10] | 王钦德，杨坚． 食品试验设计与统计分析[M]． 北京: 中国农业大学出版社，2002: 180-183． Wang Qinde，Yang Jian． Food Design and Statistical Analysis of Experimentation[M]． Beijing: Agricultural University of China Press，2002: 180-183． ( in Chinese)
|
| [11] | 张金枝，刘小锋，赵晓枫． 猪肉颜色与其他肉质和胴体指标间的相关性研究[J]． 浙江大学学报: 农业与生命科学版， 2007， 33 ( 6) : 663-666． Zhang Jinzhi，Liu Xiaofeng，Zhao Xiaofeng． Research on correlation between pork color and other meat quality and carcass traits[J]． Journal of Zhejiang University: Agriculture and Life Science Edition，2007， 33 ( 6) : 663-666． ( in Chinese)
|
| [12] | Norman J L，Berg E P，Heymann H． Pork loin color relative to sensory and instrumental tenderness and consumer acceptance [J]． Meat Science， 2003， 65( 2) : 927-933．
|
| [13] | 朱砺，李学伟，李琼芳． 肉质性状与胴体性状间的相关分析[J]． 四川农业大学学报， 2002， 20( 1) : 20-22． Zhu Li，Li Xuewei，Li Qiongfang． The correlation between meat quality traits and carcass traits[J]． Journal of Sichuan Agricultural University， 2002， 20( 1) : 20-22． ( in Chinese)
|
| [14] | 陈璐，金邦荃，刘兴余，等． 猪骨骼肌组织学特性与猪肉嫩度关系的研究[J]． 食品科学， 2009， 30( 1) : 10-14． Chen Lu，Jin Bangquan，Liu Xingyu，et al． Study on relationships between histomorphological characteristics of skeletal muscle and pork tenderness[J]． Food Science， 2009， 30( 1) : 10-14． ( in Chinese)
|
| [15] | 王玮，汤祥明，金邦荃． 高铁肌红蛋白含量和高铁肌红蛋白还原酶活性与冷鲜肉肉色稳定性关系的研究[J]． 食品科学， 2008， 29( 7) : 94-97． Wang Wei，Tang Xiangming，Jin Bangquan． Study on correlation of metmyoglobin content and metmyoglobin reductase activity with color stability of chilled pork[J]． Food Science， 2008， 29( 7) : 94-97． ( in Chinese)
|
| [16] | Bekhit A E D，Faustman C． Metmyoglobin reducing activity[J]． Meat Science， 2005， 71: 407-439．
|
| [17] | Brewer M S，Zhu L G． Measuring pork color: Effect of bloom time，muscle，pH and relationship to instrumental parameters [J]． Meat Science， 2001， 57( 2) : 169-176．
|
| [18] | 王楚端，陈清明． 肉质性状的品种及性别效应[J]． 养猪， 1995( 4) : 30-31． Wang Chuduan，Chen Qingming． Bred and sex affect on meat quality[J]． Swine Production， 1995( 4) : 30-31． ( in Chinese)
|
| [19] | Newcom D W，Baas T J，Schwab C R，et al． Genetic and phenotypic relationships between individual subcutaneous backfat layers and percentage of longissimus intramuscular fat in Duroc swine[J]． Journal of Animal Science， 2005， 83: 316-323．
|
| [20] | Wulf D M，O’Connor S F，Tatum J D，et al． Using objective measures of muscle color to predict beef longissimus tenderness [J]． Journal of Animal Science， 1997， 75: 684-692．
|
| [21] | Sarriés M V，Beriain M J． Color and texture characteristics in meat of male and female foals[J]． Meat Science， 2006， 74: 734-745．
|
| [22] | Huff-Lonergan E，Baas T J，Malek M，et al． Correlation among selected pork quality traits[J]． Journal of Animal Science， 2002， 80: 617-627．
|
