10Batista I, Vidal I, Lourenco H, et al. Tenderisation of the dog cockle (G]ycymeris glycymeris) meat by polyphosphates [J]. European Food Research & Technology, 1999, 210 (1): 51-33.
3ANDREES, JIRA W,SCHWIND K H,et al. Chemical safety of meatand meat products [J]. Meat Science, 2010, 86(1): 38-48.
4MATEO A, SOTO F, VILLAREJO J A,et al. Quality analysis of tunameat using an automated color inspection system[J]. AquaculturalEngineering, 2006,35(1): 1-13.
6BROSNAN T, SUN Dawen. Improving quality inspection of foodproducts by computer vision: a review[J]. Journal of Food Engineering,2004, 61(1): 3-14.
7CHIANG Y C, TSEN H Y, CHEN H Y, et al. Multiplex PCR and achromogenic DNA macroarray for the detection of Listeria monocytogens,Staphylococcus aumis, Streptococcus agalactiae, Enterobacter sakazakii,Escherichia coli 0157:H7, Vibrio parahaemolyticus, Salmonella spp,and Pseudomonas Jluorescens in milk and meat samples[J]. Journal ofMicrobiological Methods, 2012, 88:110-116.'.
8BERENDS B R, VAN KNAPEN,F, SNIJDERS J M A. Suggestionsfor the construction, analysis and use of descriptive epidemiologicalmodels for the modernization of meat inspection[J]. InternationalJournal of Food Microbiology, 1996, 30(1/2): 27-36.
