4Huff-Lonergan E, Lonergan S M. Meehanisms of water- holding capacity of meat:The role of postmortem bio- chemical and structural changes[J].Meat Sci, 2005,71 (1):194-204. 被引量:1
6Luca A D, Elia G, Hamill R, et al. 2-D DIGE proteomic analysis of early post mortem muscle exudate high- lights the importance of the stress response for improved water-holding capacity of fresh pork meat [J].Proteomics, 2013. 被引量:1
7Brunner R M, Srikanchai T, Murani E,et al. Genes with expression levels correlating to drip loss prove association of their polymorphism with water hold- ing capacity of pork [J].Mol Biol Rep. 2012;39 (1): 97-107. 被引量:1