2Murakamim,Otoit,Karjan W,et al. Blastocysts derived from in vitro fertilized cat oocytes after vitrification and dilution with sucrose [J ]. Cryobiology, 2004,48 : 341-348.
3Goodson K J,Morgan W W,Reagan J O,et al. Beef Customer satisfaction:Factors affecting consumer evaJuatbns of clod steaks[J]. American Society of Animal Science,2002,80:401-408.
4[日]天野庆之.肉制品加工手册[M].北京：中国轻工业出版社,1992..
5Hostertker R,Landmann W,Linke B,et al. Influence of carcass position during rigor morris on tnderness of beef muscles: Coparison of two treatments [J]. Jorrnal of Animal Science, 1970,31 (1) :47-50.
6Takahashi G,Wang S M,Lochner J V,et ol. Effects of 2-Hz and 60-Hz electuical stimulation on the micro-structure of beef[J]. Meat Science, 1987,19(1 ) : 65-76.
7Wheeler T L,Savell J W,Cross H R.,et al. Effects of postmortem treatments on the tenderness of meat from Hereford, Brahman and Brahman-cross beef cattle [J]. Journal of animal Science, 1990,68(11 ) :3677-3687.
9Ceeftel J C,Culioli j. Effect of high pressure on meat:a review [J ]. Meat Science, 1997,46 (3) : 211-236.
10Jung S,Ghoul M,Lamballerie-Anton M. Changes in lysosomal enzyme activities and shear values of high pressure treated meat during aging[J]. Meat science, 2000,8 (3) : 78 -79.
5Geensink G H, R G Taylor, A E D Bekhit, et al. Evidence against thenon-enzymatic calcium theory of tenderization [J]. Meat Science,2001 (59) :417 -422.
6Thomson B C, P M Dobbie, K Sing, et al. Postmortem kinetics of meat tenderness and the components of the calpain system in bull skeletal muscle [J]. Meat Science, 1996(44):151 - 157.
7B.M. Naveena, S.K. Mendiratta, A. S. R. Anjaneyulu tenderization of buffalo meat using plant proteases from cucumis trigonus roxb( Kachri ) and zingiber officinale roscoe ( Ginger rhizome) [ J ]. Meat Science, 2004 (68) :363 - 369.
8Chunghee. K,Kang, et al. Degradation of various meat fractions by tendering enzymes [ J ]. J Food Sci. , 1970 ( 35 ) :563 - 565.
