[2] Peng Y K, Dhakal S. Transaction of the ASABE, 2015, 58(5): 1371.
[3] Reis M M, Rosenvold K. Encyclopedia of Meat Sciences, 2014, 3: 70.
[4] Balage J M, da Luz E Silva S, Gomide C A, et al. Meat Science, 2015, 108: 37.
[9] Qu L, Chen J B, Zhou Q, et al. Journal of Molecular Structure, 2016, 1124: 216.
[10] Liu Y, Chen Y R. Meat Science, 2000, 57(3): 299.
[11] Liu Y, Barton F E, Lyon B G, et al. Journal of Agricultural and Food Chemistry, 2004, 52(3): 505.
[12] Chao K, Chen Y R, Thayer D W, et al. Applied Engineering in Agriculture, 2002, 18(6): 745.
[13] Li H H, Chen Q S, Zhao J W, et al. LWT-Food Science and Technology, 2015, 63(1): 268.
[14] Xie A G, Sun D W, Xu Z Y, et al. Talanta, 2015, 139: 208.
[15] Park Y, Jin S, Noda I, et al. Journal of Molecular Structure, 2018, 1168: 1.
