钙盐调控牛肉品质因素及其应用的研究进展

杨晓东; 张扬; 李婉君; 白跃宇; 阎向民; 李洪波; 谢鹏; 雷元华; 王煦; 胡常红; 孙宝忠; 张松山

doi:10.13386/j.issn1002-0306.2021110041

钙盐调控牛肉品质因素及其应用的研究进展

doi: 10.13386/j.issn1002-0306.2021110041

1.
中国农业科学院北京畜牧兽医研究所，北京 100089
2.
新疆畜牧科学院畜牧研究所，新疆乌鲁木齐 830000
3.
北京食品科学研究院，北京 100050
4.
河南省动物卫生监督所，河南郑州 450000

基金项目: 新疆自治区重大科技专项“牛羊肉屠宰加工关键技术集成与产业化示范”（2021A02003-3）；河南省重大公益专项“河南省地方肉牛种质创新”（201300111200）；财政部和农业农村部：国家现代农业产业技术体系资助”（CARS-37）；河北省现代农业（肉牛）产业技术体系创新团队建设项目（HBCT2018130204）。

详细信息

作者简介:
杨晓东（1997−），男，硕士研究生，研究方向：食品加工与安全，E-mail：2317066570@qq.com

通讯作者:
张松山（1981−），男，博士，助理研究员，研究方向：畜产品加工，E-mail：474002029@qq.com

中图分类号: TS251.1
计量
- 文章访问数: 90
- HTML全文浏览量: 40
- PDF下载量: 14
- 被引次数: 0
出版历程
- 收稿日期: 2021-11-05
- 网络出版日期: 2022-10-19
- 刊出日期: 2022-11-23

Research Progress of Calcium Salt Regulating Beef Quality Factors and Its Application

1.
Beijing Institute of Animal Husbandry and Veterinary, Chinese Academy of Agricultural Sciences, Beijing 100089, China
2.
Institute of Animal Husbandry, Xinjiang Academy of Animal Sciences, Urumqi 830000, China
3.
Beijing Institute of Food Science, Beijing 100050, China
4.
Animal Health Supervision, Henan Province, Zhengzhou 450000, China

摘要

摘要: 嫩度和肉色是影响消费者购买牛肉的两个最重要因素，也直接影响着牛肉品质。为了改善嫩度和肉色等肉品质出现了很多方法，钙盐嫩化法被认为是一种经济实惠而又高效的方法，在适宜的添加量范围内它既可以显著提高肉嫩度，也可以明显改善肉色。然而，现在关于不同钙盐调控牛肉品质改善的机理因素及其应用情况的研究还相对较少，这阻碍了钙盐嫩化法的进一步发展。因此，本文从钙盐添加方式、钙盐调控牛肉品质改善因素和钙盐在牛肉上的应用研究情况三方面进行综述，以期为钙盐在肉制品领域中进一步发展提供借鉴意义。
- 钙盐 /
- 嫩度 /
- 肉色 /
- 脂质氧化 /
- 蛋白氧化 /
- 高铁肌红蛋白还原力
Abstract: Tenderness and meat color are the two most important factors affecting consumers to buy beef, but also directly affect the quality of beef. In order to improve the quality of meat tenderness and meat color, many methods have been developed. Calcium salt rejuvenation method is regarded as an economical and efficient method, in the appropriate amount of addition, it can significantly improve the meat color. However, there is still relatively little research on the mechanism and application of different calcium salts in regulating beef quality improvement, which hinders the further development of calcium salt tenderization method. Therefore, this paper reviews the way of calcium salt addition, the improvement factors of beef quality regulation and the application of calcium salt in beef, in order to provide reference significance for the further development of calcium salt in the field of meat products.
- calcium salt /
- tenderness /
- meat color /
- lipid oxidation /
- protein oxidation /
- metmyoglobin reducing force

HTML全文

表 1 添加氯化钙溶液对牛不同部位肉的处理效果

Table 1. Treatment effect of adding calcium chloride solution on meat in different parts of cattle

添加时间（宰后/h）	添加部位	浓度（mmol/L）	添加量（占肉重）	对牛肉品质影响情况	参考文献
0.5	牛大腿肌肉	200	5%	剪切力值、蒸煮损失更低，对肉色无显著影响	[40]
0.5	牛大腿肌肉	200	5%	剪切力值降低、出品率增加、感官评分提高、对肉色无显著影响	[41]
30	牛背最长肌和半膜肌	200	5%	剪切力值都降低，且背最长肌降低更多，感官评分增加，对肉色无显著影响	[42]
48	牛腰肉	200	5%	嫩度明显改善，肉色无显著变化	[43]
48	牛腰肉	200	5%	剪切力值降低，出品率增加	[44]
72	牛腰肉	200	5%	嫩度、多汁性、鲜味等感官整体评分增加	[45]
24	牛背最长肌	200	5%	剪切力值低于对照组	[46]
24	奶牛背最长肌	250	10%	剪切力值降低、肌原纤维碎裂加快、滴水损失无显著变化、感官评分无显著差异	[47]

下载: 导出CSV

参考文献(60)

[1]	张坤, 邹烨, 王道营, 等. 肉品嫩化方法及超声波技术应用于肉品嫩化的研究进展[J]. 江苏农业科学,2019,47(2):33−37. [ZHANG Kun, ZOU Ye, WANG Daoying, et al. Application of meat rejuvenation method and ultrasonic technology to meat rejuvenation[J]. Jiangsu Agricultural Science,2019,47(2):33−37. doi: 10.15889/j.issn.1002-1302.2019.02.007
[2]	季现秋, 罗欣, 朱立贤, 等. 新型牛肉嫩化技术研究进展[J]. 食品与发酵工业,2021,47(1):327−333. [JI Xianqiu, LUO Xin, ZHU Lixian, et al. Research progress in new beef tenization technology[J]. Food and Fermentation Industry,2021,47(1):327−333. doi: 10.13995/j.cnki.11-1802/ts.024809
[3]	罗培, 赵伟杰, 王丽娜, 等. 肌红蛋白和线粒体互作的研究进展[J]. 中国畜牧杂志,2020,56(5):6−11. [LUO Pei, ZHAO Weijie, WANG Lina, et al. Progress in the studies of myoglobin and mitochondrial interactions[J]. Chinese Animal Husbandry Journal,2020,56(5):6−11. doi: 10.19556/j.0258-7033.20190929-04
[4]	王子宁. 微生物诱导碳酸钙矿化过程的多因素调控研究[D]. 兰州: 兰州大学, 2019. WANG Zining. Multifactorial regulation of calcium carbonate by microorganisms[D]. Lanzhou: Lanzhou University, 2019.
[5]	叶剑, 徐仰丽, 张井, 等. 海洋生物钙的开发利用研究进展[J]. 中国海洋药物,2021,40(5):71−78. [YE Jian, XU Yangli, ZHANG Jing, et al. Progress in the development and utilization of calcium in marine organisms[J]. Chinese Marine Medicine,2021,40(5):71−78. doi: 10.13400/j.cnki.cjmd.2021.05.010
[6]	陈金永, 胡艳平, 董敏, 等. 营养调控对猪肉品质的影响[J]. 当代畜牧,2016(9):3−6. [CHEN Jinyong, HU Yanping, DONG Min, et al. Effects of nutritional regulation on pork quality[J]. Contemporary Livestock,2016(9):3−6.
[7]	叶秋杨. 丙酸钙和丙酸铬对奶牛热应激的缓解作用及比较分析[D]. 大庆: 黑龙江八一农垦大学, 2021. YE Qiuyan. Relief effect and comparative analysis of calcium acid and chromium propionate on heat stress in dairy cows[D]. Daqing: Heilongjiang Bayi Agricultural Reclamation University, 2021.
[8]	孙玉丽, 潘喜春, 陶俊, 等. 柠檬酸钙制备及在动物生产中的应用进展[J]. 粮食与饲料工业,2019(3):40−44. [SUN Yuli, PAN Xichun, TAO Jun, et al. Progress in calcium citrate preparation and application in animal production[J]. Food and Feed Industry,2019(3):40−44.
[9]	李斌. 浅谈肉类加工的腌制工艺[J]. 肉类工业,2016(3):8−10, 13. [LI Bin. The curing technology of meat processing[J]. Meat Industry,2016(3):8−10, 13. doi: 10.3969/j.issn.1008-5467.2016.03.003
[10]	高子武, 吴丹璇, 王恒鹏, 等. 腌制方式对牛肉肌原纤维蛋白特性及水分分布的影响[J/OL]. 食品与发酵工业: 1−11 [2021-11-04]. https://doi.org/10.13995/j.cnki.11-1802/ts.027285. GAO Ziwu, WU Danxuan, WANG Hengpeng, et al. Effect of curing method on myofibrillin properties and water distribution of beef [J/OL]. Food and Fermentation Industry: 1−11 [2021-11-04]. https://doi.org/10.13995/j.cnki.11-1802/ts.027285.
[11]	李清光, 林少伟, 李佳贺. 卤牛肉品质控制技术研究进展[J]. 现代食品,2021(12):16−20. [LI Qingguang, LIN Shaowei, LI Jiahe. Research progress in quality control technology of marinated beef[J]. Modern Food Products,2021(12):16−20. doi: 10.16736/j.cnki.cn41-1434/ts.2021.12.005
[12]	LOMIWES D, FAROUK M M, WU G, et al. The development of meat tenderness is likely to be compartmentalised by ultimate pH[J]. Meat Science,2014,96(1):646−651. doi: 10.1016/j.meatsci.2013.08.022
[13]	黄海波, 刘海英, 易璐. 新生儿窒息HIE患儿SISF水平的变化[J]. 基层医学论坛,2011,15(31):986−987. [HUANG Haibo, LIU Haiying, YI Lu. Changes in SISF levels in newborns with asphyxiated HIE[J]. Forum for Grassroots Medicine,2011,15(31):986−987. doi: 10.3969/j.issn.1672-1721.2011.31.005
[14]	刘文轩, 梁荣蓉, 罗欣, 等. 不同品种牛和部位肌肉在成熟过程中品质差异比较研究[J]. 肉类研究,2021,35(9):7−12. [LIU Wenxuan, LIANG Rongrong, LUO Xin, et al. Comparative study of quality differences in maturation of different cattle and site muscles[J]. Meat Research,2021,35(9):7−12. doi: 10.7506/rlyj1001-8123-20210518-143
[15]	张亚芬, 张晓辉. 肉品检验中pH值测定的意义[J]. 吉林农业,2014(3):47. [ZHANG Yafen, ZHANG Xiaohui. Significance of pH value determination in meat tests[J]. Jilin Agriculture,2014(3):47.
[16]	SHI H, SHAHIDI F, WANG J, et al. Techniques for postmortem tenderisation in meat processing: Effectiveness, application and possible mechanisms[J/OL]. Food Prod Process and Nutr, 2021, https://doi.org/10.1186/s43014-021-00062-0.
[17]	BHAT Z F, MORTON J D, MASON S L, et al. Role of calpain system in meat tenderness: A review[J]. Food Science and Human Wellness,2018,18(10):286−294.
[18]	GEESINK G H, KOOHMARAIE M. Postmortem proteolysis and calpain/calpastatin activity in callipyge and normal lamb biceps femoris during extended postmortem storage[J]. Journal of Animal Science,1999,77(6):1490−501. doi: 10.2527/1999.7761490x
[19]	李睿. 牛胴体盆骨吊挂和三段式冷却对牛背最长肌中钙激活酶活性的影响研究[D]. 泰安: 山东农业大学, 2015. LI Rui. Effect of cattle carcass pelvic suspension and three-stage cooling on calcium-activating enzyme activity in the longest cattle dorsal muscle[D]. Taian: Shandong Agricultural University, 2015.
[20]	黄峰, 魏起超, 李侠, 等. 细胞凋亡对宰后肌肉嫩化作用机理的研究进展[J]. 中国农业科学,2021,54(10):2192−2202. [HUANG Feng, WEI Qichao, LI Xia, et al. Progress in the mechanism of apoptosis on muscle rejuvenation[J]. Chinese Agricultural Science,2021,54(10):2192−2202. doi: 10.3864/j.issn.0578-1752.2021.10.014
[21]	孔保华, 刁新平. 钙激活酶与肌肉嫩化的研究[J]. 食品科技,2002(9):12−15. [KONG Baohua, DIAO Xinping. Study of calcium-activating enzymes and muscle rejuvenation[J]. Food Technology,2002(9):12−15. doi: 10.3969/j.issn.1005-9989.2002.09.006
[22]	张美枝, 赵雪平, 李正英. 钙激酶基本特性与羊肉嫩化效果研究[J]. 农产品加工,2015(8):10−12, 16. [ZHANG Meizhi, ZHAO Xueping, LI Zhengying. Study on the basic properties of calcium kinase and mutton rejuvenation effect[J]. Agricultural Products Processing,2015(8):10−12, 16.
[23]	张攀高, 师希雄, 田铸, 等. 冰温贮藏调控藏羊肉脂质氧化对肉色稳定性的影响[J]. 甘肃农业大学学报,2021,56(4):136−143,153. [ZHANG Pangao, SHI Xixiong, TIAN Zhu, et al. Effect of ice temperature storage on meat color stability[J]. Journal of Gansu Agricultural University,2021,56(4):136−143,153. doi: 10.13432/j.cnki.jgsau.2021.04.018
[24]	刘文轩, 罗欣, 杨啸吟, 等. 脂质氧化对肉色影响的研究进展[J]. 食品科学,2020,41(21):238−247. [LIU Wenxuan, LUO Xin, YANG Xiaoyin, et al. Advances in investigating the effects of lipid oxidation on meat color[J]. Food Science,2020,41(21):238−247. doi: 10.7506/spkx1002-6630-20190916-201
[25]	张蒙蒙, 罗欣, 张一敏, 等. 钙盐对肉与肉制品肉色的影响及其机理研究进展[J]. 食品科学,2019,40(23):327−333. [ZHANG Mengmeng, LUO Xin, ZHANG Yimin, et al. Effect of calcium salt on meat and meat color and its mechanism research progress[J]. Food Science,2019,40(23):327−333. doi: 10.7506/spkx1002-6630-20181210-122
[26]	吴仕達, 张玉斌, 邰晶晶, 等. 不同包装材料结合乳酸钙处理对冷却藏羊肉色泽稳定性的影响[J]. 食品与发酵工业,2020,46(10):152−158. [WU Shida, ZHANG Yubin, TAI Jingjing, et al. Effect of different packaging materials combined with calcium lactate treatment on the color stability of cooled Tibetan mutton[J]. Food and Fermentation Industry,2020,46(10):152−158. doi: 10.13995/j.cnki.11-1802/ts.022706
[27]	张玉斌, 李丙子, 雷芸, 等. 基于乳酸-LDH的牦牛肉NADH线粒体介导再生研究[J]. 农业机械学报,2020,51(6):353−359. [ZHANG Yubin, LI Bingzi, LEI Yun, et al. Study on mitochondria-mediated regeneration of yak meat based on lactate-LDH[J]. Journal of Agricultural Machinery,2020,51(6):353−359. doi: 10.6041/j.issn.1000-1298.2020.06.038
[28]	RODRIGUEZ G, YUAN H, FAGET S, et al. Lactate-mediated enzymatic reduction of metmyoglobin in vitro[J]. Food Chemistry,2010,125(2):732−735.
[29]	LAWRENCE T E, DIKEMAN M E, HUNT M C, et al. Effects of calcium salts on beef longissimus quality[J]. Meat Science,2003,64(3):299−308. doi: 10.1016/S0309-1740(02)00201-2
[30]	郜娜, 葛玲, 薛洋洋, 等. 线粒体介导高铁肌红蛋白还原活性与肉色变化关联性研究进展[J]. 肉类研究,2021,35(3):60−65. [GAO Na, GE Ling, XUE Yangyang, et al. Progress in the association of mitochondria-mediated myoglobin reduction activity and flesh color changes[J]. Meat Research,2021,35(3):60−65. doi: 10.7506/rlyj1001-8123-20210309-056
[31]	陈琳. Caspase-3在鸡肉成熟过程中的作用以及与calpain的交互关系研究[D]. 南京: 南京农业大学, 2011. CHEN Lin. The role of Caspase-3 in chicken maturation and the interaction with calpain[D]. Nanjing: Nanjing Agricultural University, 2011.
[32]	王文雅, 郜娜, 康浩迪, 等. L-抗坏血酸改善受压冻融猪肉色泽的机制分析[J]. 中国食品学报,2021,21(8):175−181. [WANG Wenya, GAO Na, KANG Haodi, et al. Mechanistic analysis of L-ascorbic acid in improving the color of pressed-frozen-melted pork[J]. Chinese Journal of Food,2021,21(8):175−181. doi: 10.16429/j.1009-7848.2021.08.017
[33]	丛玉艳, 薛可, 张建勋. 氯化钙处理对牛肉嫩度影响的研究[J]. 食品工业科技,2005(3):80−82. [CONG Yuyan, XUE Ke, ZHANG Jianxun. Effect of calcium chloride treatment on beef tenderness[J]. Food Industry Technology,2005(3):80−82. doi: 10.3969/j.issn.1002-0306.2005.03.030
[34]	马秀利. CaCl₂处理对不同品种牛肉成熟过程中品质及能量代谢的影响[D]. 兰州: 甘肃农业大学, 2018. MA Xiuli. Effects of CaCl₂ treatment on quality and energy metabolism during the maturation of different varieties of beef[D]. Lanzhou: Gansu Agricultural University, 2018.
[35]	万云飞. 超声与氯化钙联合处理影响牛肉超微结构与嫩度的机理研究[D]. 咸阳: 西北农林科技大学, 2019. WAN Yunfei. Ultrasound and calcium chloride combined treatment to influence beef ultrastructure and tenderness[D]. Xianyang: Northwest A & F University, 2019.
[36]	邓绍林, 黄明, 周光宏. 高压和氯化钙结合处理对牛肉嫩度的影响[J]. 农业工程学报,2012,28(S1):294−299. [DENG Shaolin, HUANG Ming, ZHOU Guanghong. Effect of high-pressure and calcium chloride combination treatment on beef tenility[J]. Journal of Agricultural Engineering,2012,28(S1):294−299.
[37]	陈一萌, 唐善虎, 李思宁, 等. 超声波辅助木瓜蛋白酶及发酵处理对牦牛肉的理化和质构特性[J]. 食品与发酵工业,2019,45(23):183−188. [CHEN Yimeng, TANG Shanhu, LI Sining, et al. Physical, chemical and qualitative and structural properties of yak meat caused by ultrasound-assisted papain and fermentation treatment[J]. Food and Fermentation Industry,2019,45(23):183−188. doi: 10.13995/j.cnki.11-1802/ts.021665
[38]	卢智, 柳青山, 朱俊玲. 几种蛋白酶与氯化钙对鸡肉系水力的影响[J]. 食品研究与开发,2018,39(5):24−27. [LU Zhi, LIU Qingshan, ZHU Junling. Effect of several proteases associated with calcium chloride on chicken line hydration[J]. Food Research and Development,2018,39(5):24−27. doi: 10.3969/j.issn.1005-6521.2018.05.005
[39]	李明奇, 贺稚非, 李少博, 等. 氯化钙-无花果蛋白酶-猕猴桃蛋白酶复合嫩化剂体系改善兔肉嫩度和保水性的工艺优化[J]. 食品与发酵工业,2019,45(18):120−129. [LI Mingqi, HE Zhifei, LI Shaobo, et al. Process optimization of improving rabbit tenderness and water-retention[J]. Food and Fermentation Industry,2019,45(18):120−129. doi: 10.13995/j.cnki.11-1802/ts.021040
[40]	MILLIGAN S D, MILLER M F, OATS C N, et al. Calcium chloride injection and degree of doneness effects on the sensory characteristics of beef inside round roasts.[J]. Journal of Animal Science,1997,75(3):656−666.
[41]	DILES J J, MILLER M F, OWEN B L. Calcium chloride concentration, injection time, and aging period effects on tenderness, sensory, and retail color attributes of loin steaks from mature cows[J]. Anim Sci,1994,72(8):2017−2021. doi: 10.2527/1994.7282017x
[42]	LANSDELL J L, MILLER M F, WHEELER T L, et al. Postmortem injection of calcium chloride effects on beef quality traits[J]. Anim Sci,1995,73(6):1735−1740. doi: 10.2527/1995.7361735x
[43]	KERTH C R, MILLER M F, RAMSEY C B. Improvement of beef tenderness and quality traits with calcium chloride injection in beef loins 48 hours postmortem[J]. Journal of Animal Science,1995,73(3):750−756. doi: 10.2527/1995.733750x
[44]	HOOVER L C et al. Restaurant consumer acceptance of beef loin strip steaks tenderized with calcium chloride[J]. Journal of Animal Science,1995,73(12):3633−3641. doi: 10.2527/1995.73123633x
[45]	CARR M A, CROCKETT K L, RAMSEY C B, et al. Consumer acceptance of calcium chloride-marinated top loin steaks[J]. Anim Sci,2004,82(5):1471−1474.
[46]	WHEELER T L, KOOHMARAIE M, SHACKELFORD S D. Effect of postmortem injection time and postinjection aging time on the calcium-activated tenderization process in beef[J]. Journal of Animal Science,1997,75(10):2652−2660. doi: 10.2527/1997.75102652x
[47]	BUNMEE T, JATURASITHA S, KREUZER M, et al. Can calcium chloride injection facilitate the ageing-derived improvement in the quality of meat from culled dairy cows?[J]. Meat Science,2014,96(4):1440−1445. doi: 10.1016/j.meatsci.2013.11.002
[48]	美国研究成果革命性维生素C[J]. 现代营销(创富信息版), 2017(11): 63. American research results in revolutionary vitamin C[J]. Modern marketing (Wealth Creation Information Edition), 2017 (11): 63.
[49]	赵子瑞. 低钠酱牛肉制备配方优化与品质改良及贮藏特性研究[D]. 长春: 吉林大学, 2019. ZHAO Zirui. Study on preparation formula optimization and quality improvement and storage characteristics of beef with low sodium sauce[D]. Changchun: Jilin University, 2019.
[50]	马晓丽, 杨书捷, 张龙涛, 等. 复合替代盐对调理牛肉品质的影响[J]. 肉类研究,2020,34(12):30−36. [MA Xiaoli, YANG Shujie, ZHANG Longtao, et al. Effect of compound replacement salt on the quality of conditioned beef[J]. Meat Research,2020,34(12):30−36. doi: 10.7506/rlyj1001-8123-20201026-250
[51]	赵芩, 张立彦. 抗坏血酸钙部分替代氯化钠对猪肉品质的影响[J]. 食品工业科技,2015,36(3):281−284. [ZHAO Qin, ZHANG Liyan. Effect of calcium ascorbate partial substitution of sodium chloride on pork quality[J]. Food Industry Technology,2015,36(3):281−284.
[52]	STREITER P J, CAMPBELL C P, MANDELL I B. The effects of skeletal separation and moisture enhancement for improving the eating quality of cull cow beef[J]. Meat Science,2012,92(4):400−408.
[53]	刘才子. 保水技术与食盐替代技术在牛肉干中的应用[D]. 长春: 吉林农业大学, 2017. LIU Caizi. Application of water preservation technology and salt substitution technology in beef jerky[D]. Changchun: Jilin Agricultural University, 2017.
[54]	IRSHAD A, SHARMA B D, AHMED S R, et al. Effect of incorporation of calcium lactate on physico-chemical, textural, and sensory properties of restructured buffalo meat loaves[J]. Veterinary World,2016,9(2):151−159. doi: 10.14202/vetworld.2016.151-159
[55]	姚远, 董庆利. 乳酸钠对肉及肉类食品中腐败菌和致病菌的抑制作用研究进展[J]. 食品工业科技,2014,35(7):378−383. [YAO Yuan, DONG Qingli. Progress in the inhibition of sodium lactate on corrupt bacteria and pathogenic bacteria in meat and meat foods[J]. Food Industry Technology,2014,35(7):378−383. doi: 10.13386/j.issn1002-0306.2014.07.073
[56]	刘金鑫. 不同包装体系中乳酸钙对冷却牛肉肉色稳定性的影响[D]. 兰州: 甘肃农业大学, 2018. LIU Jinxin. Effects of calcium lactate on the stability of cooled beef meat color in different packaging systems[D]. Lanzhou: Gansu Agricultural University, 2018.
[57]	张璐. 冷冻牛肉热水协同超高压复鲜技术研究[D]. 合肥: 合肥工业大学, 2018. ZHANG Lu. Study on collaborative ultra-high pressure rehydration technology of frozen beef hot water[D]. Hefei: Hefei University of Technology, 2018.
[58]	美国研究不同包装体系中乳酸钙、磷酸盐对牛肉早期后熟过程中品质的影响[J]. 肉类研究, 2014, 28(10): 10. The effect of calcium lactate and phosphate on quality in early beef in different packaging systems [J]. Meat Research, 2014, 28 (10): 10.
[59]	DUCKETT S K, KLEIN T A, ANDRAE J G, et al. Pre-harvest tenderization through oral calcium gel administration[J]. Anim Sci,1998,76:156.
[60]	CÁCERES E, GARCÍA M L, SELGAS M D. Design of a new cooked meat sausage enriched with calcium[J]. Meat Science,2006,73(2):368−377. doi: 10.1016/j.meatsci.2005.12.016