共 29 条
- [1] LIANG Xinfeng, Talking about the development and prospect ol Chinese meat products [ J ], Science and Technology and Innovation, 23, pp. 75-76, (2021)
- [2] MCAFEE A J, MCSORLEY E M, CUSKELLY G J, Et al., Red meat consumption
- [3] an overview ol the risks and benefitsf J], Meat Science, 84, 1, pp. 1-13, (2010)
- [4] CHEN Qiaochun, HE Zhiyong, QIN Fang, Et al., Formation and correlation ol llavor and associated hazards in meat processing [J], Journal ol Food Salety and Quality, 10, 15, pp. 4848-4855, (2019)
- [5] YANG Xue, FENG Meiqin, SUN Jian, Et al., Ellects ol starch, llaxseed gum and storage temperature on sausage quality evaluated by lactorial design, Food Science, 38, 13, pp. 1-6, (2017)
- [6] HE Lichao, LI Chengliang, MA Sumin, Et al., Effect of irradiation on the flavor and color of pork sausages [ J], Food Science, 38, 9, pp. 34-39, (2017)
- [7] SHAO L, CHEN S, WANG H, Et al., Advances in understanding the predominance, phenotypes, and mechanisms of bacteria related to meat spoilage, Trends in Food Science and Technology, 118, pp. 822-832, (2021)
- [8] IQBAL A, SUN D, ALLEN P., Prediction of moisture, color and pH in cooked, pre-sliced turkey hams by NIR hyperspectral imaging system [ J ], Journal of Food Engineering, 117, 1, pp. 42-51, (2013)
- [9] PEREIRA P F M, DE SOUSA PICCIANI P H, CALADO V, Et al., Electrical gas sensors for meat freshness assessment and quality monitoring: a review, Trends in Food Science and Technology, 118, pp. 36-44, (2021)
- [10] ZHUANG Qibin, ZHENG Xiaochun, YANG Deyong, Et al., Comparative analysis of pork freshness and spoilage based on hyperspectral reflection characteristics[ J], Food Science, 42, 16, pp. 254-260, (2021)