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	题名	作者	年代	出处	被引量
1	The effect of oxygen level and exogenous x- tocopherol on the oxidative stability of minced beef in modified atmosphere packs 显示文摘	OGrady M N Monahan F J Burke R M	2000	MeatScience2000，，55：	1
2	Fatty acid content andcomposition of English beef,lamb and pork at retail显示文摘	Enser M Hallett K Hewitt B	1996	MeatScience1996，42，4：	1
3	Anabolic agents in beef production: Effects on muscle traits and meat quality显示文摘	OUALI A ZABAII M RENOU J P	1988	MeatScience1988，24，3：	1
4	Meat quality assessment using biophysical methods related to meat structure显示文摘	Damez J L Clerjon S	2008	MeatScience2008，80，1：	1
5	The relationshipbetween muscle fiber characteristics and meat quality traits ofhighly marbled Harrwoo (Korean native cattle) steers 显示文摘	Hwang Y H Kim G D Jeong J Y	2010	MeatScience2010，86，2：	1
6	Additionofseaweed(laminariadigitata)extractscontaininglami-narinandfucoidantoporcinediets:Influenceonthequal-ityandshelf-lifeoffreshpork显示文摘	MoroneyNC O'GradyMN O'DohertyJV etal	2012	MeatScience2012，92，4：	1
7	Effect of Maillard reactionproducts derived from the hydrolysate of mechanicallydeboned chicken residue on the anti oxidant,texturaland sensory properties of Cantonese sausages显示文摘	Sun W Z Zhao M M Cui C	2010	MeatScience2010，86，2：	1
8	Influences of xylooligosaccharides on the quality of Chinese - style meatball ( kung - wan ) 显示文摘	WUAY B LINK W	2011	MeatScience2011，88，3：	1
9	Evaluation and predictivemodeling of shelf life of minced beef stored in high -oxygenmodified atmosphere packaging at different temperatures显示文摘	Limbo S Tbrri L Sinelli N	2010	MeatScience2010，84，：	1
10	Influence of freezing and thawing on thehydration characteristics,quality,and consumer acceptance of wholemuscle beef injected with solutions of salt and phosphate显示文摘	PIETRASIK Z JANZ J A M	2009	MeatScience2009，81，3：	1
11	Cooked sausage batter cohesiveness as affected by sarcoplasmic proteins 显示文摘	Farouk M M Wieliczko K Lira R	2002	MeatScience2002，61，1：	1
12	Effect of low voltage electricalstimulation and temperature conditionin gonpostmortemchanges in glycolysis and calpain activites of Koreanna-tivecattle (Hanwoo)显示文摘	Rhee M S Kim B C	2001	Meatscience2001，58，2：	1
13	Muuscleglycogen: Comparison of iodine binding and enzymedigestion assays and application to meat samples显示文摘	Dreiling C E Brown D E Casale L	1987	Meatscience1987，20，3：	1
14	Speciesdetermination-can we detect and quantify meat adulteration显示文摘	BALLIN N Z VOGENSEN F K KARLSSON A H	2009	MeatScience2009，83，2：	1
15	Muscle proteomeand meat eating qualities of longissimus thoracis of “blonde d’aquitaine” young bulls : a central role of HSP27 isoforms显示文摘	Morzel M Terlouw C Chambon C	2008	MeatScience2008，78，3：	1
16	Consumer preferencefor beef color and packaging did not affect eating satisfaction显示文摘	CHARLES E DAREN C CORNFORTH P	2001	MeatScience2001，57，4：	1
17	Proteome changesin the insoluble protein fraction of bovine Longissimus dorsimuscle as a result of low-voltage electrical stimulation 显示文摘	Bjarnadottir S G Hollung K H0y M e? al	2011	MeatScience2011，89，2：	1
18	Meat quality assessment usingbiophysical methods related to meat structure显示文摘	DAME J L CLEIL10N S	2008	MeatScience2008，80，1：	1
19	Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef显示文摘	FAROUK M M WIELICZKO K J MERTS I	2004	MeatScience2004，66，1：	1
20	Carcassandmeatqualityoflightlambsusingprincipalcomponentanalysis 显示文摘	Caneque V Perez C Velasco S	2004	MeatScience2004，67，：	1

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