| 张永明, 孙晓蕾. 鸡肉的营养价值与功能[J]. 肉类工业, 2008(8): 57-60, 32. doi: 10.3969/j.issn.1008-5467.2008.08.017 |
| 张素君. 关于加工工艺对油炸鸡肉产品质量的影响研究[D]. 青岛: 中国海洋大学, 2008. |
| 齐梦圆, 周媛媛, 纪宗妍, 等. 鸡肉产品加工研究进展[J]. 农产品加工, 2017(21): 61-65. |
| 满娟娟, 卢进峰, 祝恒前, 等. 熏烧烤肉生产加工工艺研究[J]. 肉类工业, 2011(2): 28-30. doi: 10.3969/j.issn.1008-5467.2011.02.010 |
| 孙大彬, 李湘, 刘伟, 等. 腌腊肉鸡制品加工工艺及保鲜的探讨[J]. 肉类工业, 2002(1): 25-29. doi: 10.3969/j.issn.1008-5467.2002.01.009 |
| 张英, 白杰, 张海峰. 鸡肉制品的现状及发展[J]. 肉类研究, 2009, 23(8): 72-75. doi: 10.3969/j.issn.1001-8123.2009.08.021 |
| CAO C W, XIAO Z C, TONG H Q, et al. Effect of Ultrasound-Assisted Enzyme Treatment on the Quality of Chicken Breast Meat[J]. Food and Bioproducts Processing, 2021, 125: 193-203. doi: 10.1016/j.fbp.2020.11.005 |
| XIA X F, KONG B H, LIU J, et al. Influence of Different Thawing Methods on Physicochemical Changes and Protein Oxidation of Porcine Longissimus Muscle[J]. LWT-Food Science and Technology, 2012, 46(1): 280-286. doi: 10.1016/j.lwt.2011.09.018 |
| 中华人民共和国农业部. 肉嫩度的测定剪切力测定法: NY/T 1180-2006[S]. 北京: 中国农业出版社, 2006. |
| 钟莉, 杨庆峰, 陈文, 等. 不同解冻方法对畜禽肉品质的影响[J]. 食品工业, 2016, 37(12): 42-46. |
| VIEIRA C, DIAZ M T, MARTÍNEZ B, et al. Effect of Frozen Storage Conditions (Temperature and Length of Storage) on Microbiological and Sensory Quality of Rustic Crossbred Beef at Different States of Ageing[J]. Meat Science, 2009, 83(3): 398-404. doi: 10.1016/j.meatsci.2009.06.013 |
| 余力, 贺稚非, ENKHMAA Batjargal, 等. 不同解冻方式对伊拉兔肉品质特性的影响[J]. 食品科学, 2015, 36(14): 258-264. doi: 10.7506/spkx1002-6630-201514049 |
| HAMRE K, LIE O, SANDNES K. Development of Lipid Oxidation and Flesh Colour in Frozen Stored Fillets of Norwegian Spring-Spawning Herring (Clupea Harengus L. ). Effects of Treatment with Ascorbic Acid[J]. Food Chemistry, 2003, 82(3): 447-453. |
| 李莹, 周剑忠, 黄开红, 等. 超声波-微波设备联合嫩化淘汰蛋鸡鸡胸肉[J]. 食品科学, 2013, 34(2): 83-87. |
| 杨昆, 郑文涛. 香茅草烤鸡翅的工艺优化及品质分析[J]. 食品安全质量检测学报, 2020, 11(16): 5601-5607. |