5ROY D,SEMSARILAR M,GUTHRIEA J T,et al. Cel lulose Modification by Polymer Grafting: a Review[J] Chem Soe Rev, 2009 (38) .. 2046 -- 2064.
6QUINTAVALLA S, VICINI L. Antimicrobial Food Pack- aging in Meat Industry[J]. Meat Science, 2002,62.. 373 -- 380.
7KANATT S R, CHANDER R, SHARMA A. Chitosan and Mint Mixture: a New Preservative for Meat and Meat Products[J]. Food Chemistry, 2008, 107:845 -- 852.
8Kropf D H,Effect of retail display conditions on meat colour,Recip Meat Conf.Proc,Nat.Livestock and Meat Board,Chicago 1980,(33):15.
9Jermiah L E and Gibson L L,The influence of conrolled atmospherestorage on the flavor and texture profiles of display-ready Pork cuts.Food Res.Int.1997,(30):117.
10Den Hertog-Meischke M J A,Van,Laack R J.L M and Smulders F J M.The water holding capacity of fresh meat.Veterinary Quarterly 1997,(19):175.
