MELODY J L,LONERGAN S M,ROWE L J,et al.Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles[J].Journal of Animal Science,2004,82(4):1195-1205.
[2]
TOMISAKA Y,AHHMED A M,TABATA S,et al.Changes in water-holding capacity and textural properties of chicken gizzard stored at 4 ℃[J].Animal Science Journal,2010,81(10):362-368.
[3]
BOND J J,WARNER R D.Ion distribution and protein proteolysis affect water holding capacity of Longissimus thoracis et lumborum in meat of lamb subjected to antemortem exercise[J].Meat Science,2007,75(10):406-411.
[4]
DAVIS K J,SEBRANEK J G,HUFF-LONERGAN E,et al.The effects of aging on moisture-enhanced pork loins[J].Meat Science,2004,66(3):519-524.
[5]
ZHANG W G,LONERGAN S M,GARDNER M A,et al.Contribution of postmortem changes of integrin,desmin and u-calpain to variation in water holding capacity of pork[J].Meat Science,2006,74(5):578-585.
[6]
LAWSON M A.The role of integrin degradation in post-mortem drip loss in pork[J].Meat Science,2004,68(5):559-566.
[7]
PFAFF M,DU X P,GINSBERG M H.Calpain cleavage of integrin β cytoplasmic domains[J].FEBS Letters,1999,460(1):17-22.
[8]
CUKIERMAN E,PANKOV R,YAMADA K M.Cell interactions with three-dimensional matrices[J].Current Opinions in Cell Biology,2002,14(5):633-639.
[9]
DOUMIT M E,KOOHMARAIE M.Immunoblot analysis of calpastatin degradation:evidence for cleavage by calpain in postmortem muscle[J].Journal of Animal Science,1999,77(6):1467-1473.
[10]
GUTTMANN R P,JOHNSON G V.Oxidative stress inhibits calpain activity in situ[J].Journal of Biological Chemistry,1998,273(21):1331-1338.
[11]
MADDOCK K R,HUFF-LONERGAN E,ROWE L J,et al.Ionic strength,pH and oxidation affect porcine skeletal muscle calpain and calpastatin activity[J].Journal of Animal Science,2004,82(Suppl.):14.
[12]
HUFF-LONERGAN E,ZHANG W G,LONERGAN S M.Biochemistry of postmortem muscle-Lessons on mechanisms of meat tenderization[J].Meat Science,2010,86(5):184-195.
[13]
HARRIS S E,HUFF-LONERGAN E,LONERGAN S M,et al.Antioxidant status affects color stability and tenderness of calcium chloride-injected beef[J].Journal of Animal Science,2001,79(3):666-677.
[14]
ROWE L J,MADDOCK K R,LONERGAN S M,et al.Influence of early postmortem protein oxidation on beef quality[J].Journal of Animal Science,2004,82(3):785-793.
[15]
D’SOUZA D N,WARNER R D,LERURY B J.The effect of dietary magnesium aspartate supplementation on pork quality[J].Animal Science,1998,76(1):104-109.
[16]
MONIN G,SELLIER P.Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period:the case of the Hampshire breed[J].Meat Science,1985,13(1):49-63.
[17]
LEACH L M,ELLIS M,SUTTON D S,et al.The growth performance,carcass characteristics,and meat quality of halothane carrier an negative pigs[J].Journal of Animal Science,1996,74(5):934-943.
[18]
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(4):194-204.
[19]
ANDERSEN H J.What is pork quality?In quality of meat and fat in pigs as affected by genetics and nutrition[M].Zurich:EAAP Publication,2000:135-138.
[20]
OTTO G,ROEHE R,LOOFT H,et al.Drip loss of case-ready meat and of premium cuts and their associations with earlier measured sample drip loss,meat quality and carcass traits in pigs[J].Meat Science,2006,72(10):680-687.
[21]
OFFER G,KNIGHT P,JEACOCKE R,et al.The structural basis of the water-holding,appearance and toughness of meat and meat-products[J].Food Microstructure,1989,8:151-170.
[22]
SAVAGE A W J,WARRISS P D,JOLLEY P D.The amount and composition of the proteins in drip from stored pig meat[J].Meat Science,1990,27(4):289-303.
[23]
LAWRIE R A.Meat science[M].6th ed.Cambridge:Woodhead Publishing Limited,1998:59-61.
SCHFER A,ROSENVOLD K,PURSLOW P P,et al.Physiological and structural events post mortem of importance for drip loss in pork[J].Meat Science,2002,61(1):355-366.
[26]
HONIKEL K O.Water-holding capacity of meat //TEPAS M F,EVERTS M E,HAAGSMAN H P.Muscle development of livestock animals:physiology,genetics and meat quality.Cambridge:CABI Publishing,2004:389-400.
[27]
LAWRIE R A.Meat science[M].7th ed.Cambridge:Woodhead Publishing Limited,2006:55-56.
[28]
BEE G,ANDERSON A L,LONERGAN S M,et al.Rate and extent of pH decline affect proteolysis of cytoskeletal proteins and water-holding capacity in pork[J].Meat Science,2007,76(12):359-365.
[29]
MILLMAN B M,WAKABAYASHI K,RACEY T J.Lateral forces in the filament lattice of vertebrate striated muscle in the rigor state[J].Biophysical Journal,1983,41:259-267.
[30]
SWATLAND H J,BELFRY S.Post-mortem changes in the shape and size of myofibrils from skeletal-muscle of pigs[J].Mikroskopie,1985,42(1/2):26-34.
[31]
HONIKEL K O,KIM C J,HAMM R,et al.Sarcomere shortening of prerigor muscles and its influence on drip loss[J].Meat Science,1986,16(4):267-282.
[32]
DIESBOURG L,SWATLAND H J,MILLMAN B M.X-ray diffraction measurements of postmortem changes in the myofilament lattice of pork[J].Journal of Animal Science,1988,66(4):1048-1054.
[33]
HUFF-LONERGAN E,MITSUHASHI T,BEEKMAN D D,et al.Proteolysis of specific muscle structural proteins by micro-calpain at low pH and temperature is similar to degradation in postmortem bovine muscle[J].Journal of Animal Science,1996,74(5):993-1008.
[34]
MORRISON H,MIELCHE M M,PURSIOW P P.Immuno localisation of intermediate filament proteins in porcine meat.Fibre type and muscle-specific variation during conditioning[J].Meat Science,1998,50(1):91-104.
[35]
TAYLOR R G,GEESINK G H,THOMPSON V F,et al.Is Z-disk degradation responsible for postmortem tenderization?[J].Journal of Animal Science,1995,73(5):1351-1367.
[36]
MOESEKE W V,SMET S D.Effect of time of deboning and sample size on drip loss of pork[J].Meat Science,1999,52(2):151-156.
[37]
KRISTENSEN L,PURSLOW P P.The effect of ageing on the water-holding capacity of pork:role of cytoskeletal proteins[J].Meat Science,2001,58(9),17-23.