中国畜牧杂志

参考文献

[1]刘小红,陈瑶生. 2022年生猪产业发展状况、未来发展趋势与建议[J].中国畜牧杂志, 2023, 59(3):264-268.

[2]张海峰,周自阳,周琳.北京、上海和广州消费者猪肉消费偏好比较分析[J].中国畜牧杂志, 2021, 57(S1):279-282,288.

[3] Da Costa Barbon A P A, Barbon Jr S, Campos G F C, et al.Development of a flexible computer vision system for marbling classification[J]. Comput Electron Agr, 2017, 142:536-544.

[4] Kamruzzaman M, Makino Y, Oshita S. Online monitoring of red meat color using hyperspectral imaging[J]. Meat Sci, 2016,116:110-117.

[5] Munekata P E S, Pateiro M, López-Pedrouso M, et al. Foodomics in meat quality[J]. Curr Opin Food Sci, 2021, 38:79-85.

[6] Cornforth D P, Jayasingh P. Chemical and physical characteristics of meat/Color and Pigment[M]//Dikeman M. Encyclopedia of Meat Sciences. Salt Lake City:Academy Press, 2004,249-256.

[7] Tomasevic I, Djekic I, Font-i-Furnols M, et al. Recent advances in meat color research[J]. Curr Opin Food Sci, 2021, 41:81-87.

[8] Warner R D, Wheeler T L, Ha M, et al. Meat tenderness:Advances in biology, biochemistry, molecular mechanisms and new technologies[J]. Meat Sci, 2022, 185:108657.

[9] Picard B, Gagaoua M. Proteomic investigations of beef tenderness[M]//Michelle C. Proteomics in Food Science. Salt Lake City:Academic Press, 2017:177-197.

[10] Tian X, Wang Y, Fan X, et al. Expression of pork plectin during postmortem aging[J]. J Agric Food Chem, 2019, 67(42):11718-11727.

[11] Ngapo T M, Lozano M S R, Varela D B. Mexican consumers at the point of meat purchase. Pork choice[J]. Meat Sci, 2018,135:27-35.

[12] Miller R. 3-Factors affecting the quality of raw meat[J]. Agr Food Sci, 2002:27-63.

[13] Lomiwes D, Farouk M M, Wu G, et al. The development of meat tenderness is likely to be compartmentalised by ultimate pH[J]. Meat Sci, 2014, 96(1):646-651.

[14] Bidner B S, Ellis M, Brewer M S, et al. Effect of ultimate pH on the quality characteristics of pork[J]. J Muscle Foods, 2004,15(2):139-154.

[15] Natalie J O, Olivia P G, Ronald B P. Variation in the terminology and methodologies applied to the analysis of water holding capacity in meat research[J]. Meat Sci, 2021, 178:108510.

[16] Andersen P V, Afseth N K, Gjerlaug-enger E, et al. Prediction of water holding capacity and pH in porcine longissimus lumborum using Raman spectroscopy[J]. Meat Sci, 2021, 172:108357.

[17] Xu D, Wang Y B, Jiao N, et al. The coordination of dietary valine and isoleucine on water holding capacity, pH value and protein solubility of fresh meat in finishing pigs[J]. Meat Sci,2020, 163:108074.

[18] Flores M. The eating quality of meat:III—Flavor[M]//Fidel Toldra. Lawrie's Meat Science. Sawston Cambridge:Woodhead Publishing, 2023:421-455.

[19] Margit D. Aaslyng, Lene Meinert, Meat flavour in pork and beef-From animal to meal[J]. Meat Sci, 2017, 132:112-117.

[20] Gagaoua M, Zhu Y. Proteomics advances in beef production[M]//María López Pedrouso, Jose M Lorenzo, Daniel Franco Ruiz. Food Proteomics. Salt Lake City:Academic Press, 2022:151-182.

[21] Gagaoua M, Monteils V, Couvreur S, et al. Beef tenderness prediction by a combination of statistical methods:Chemometrics and supervised learning to manage integrative farm-tomeat continuum data[J]. Foods, 2019, 8(7):274.

[22] Purslow P P, Gagaoua M, Warner R D. Insights on meat quality from combining traditional studies and proteomics[J]. Meat Sci,2021, 174:108423.

[23] Yu L R, Stewart N A, Veenstra T D. Proteomics:the deciphering of the functional genome[M]//Ginsburg G S, Willard H F. Essentials of genomic and personalized medicine. Salt Lake City:Academic Press, 2010:89-96.

[24]杨景森,王丽,蒋宗勇,等.低蛋白氨基酸平衡日粮的应用及其对猪肉品质影响的研究进展[J].中国畜牧杂志, 2022,58(10):24-30.

[25] Devine C, Jensen W K. Encyclopedia of meat sciences[M]. Salt Lake City:Academic Press, 2004:1102-1109.

[26] Zhang J, Wang T, Yang C, et al. Integrated proteomics and metabolomics analysis revealed the mechanisms underlying the effect of irradiation on the fat quality of Chinese bacon[J]. Food Chem, 2023, 413:135385.

[27] Hou X, Liu Q, Meng Q, et al. TMT-based quantitative proteomic analysis of porcine muscle associated with postmortem meat quality[J]. Food Chem, 2020, 328:127133.

[28] Schilling M W, Suman S P, Zhang X, et al. Proteomic approach to characterize biochemistry of meat quality defects[J]. Meat Sci, 2017, 132:131-138.

[29] Nair M N, Costa-Lima B R C, Schilling M W, et al. Proteomics of color in fresh muscle foods[M]//Colgrave M L. Proteomics in Food Science. Salt Lake City:Academic Press, 2017:163-175.

[30] Sayd T, Morzel M, Chambon C, et al. Proteome analysis of the sarcoplasmic fraction of pig semimembranosus muscle:implications on meat color development[J]. J Agric Food Chem,2006, 54(7):2732-2737.

[31] Zuber E A, Outhouse A C, Helm E T, et al. Contribution of early-postmortem proteome and metabolome to ultimate ph and pork quality[J]. Meat Muscle Biol, 2021, 5(1):1-17.

[32] Zuber E A. Metabolomic and proteomic features of fresh pork loin that vary in ultimate pH and pork quality[D]. Ames, ISU Ice Arena:Iowa State University, 2020.

[33] Cho J H, Lee R H, Jeon Y J, et al. Proteomic assessment of the relevant factors affecting pork meat quality associated with Longissimus dorsi muscles in Duroc pigs[J]. Asian-Australas J Anim Sci, 2016, 29(11):1653-1663.

[34] Johnson L G, Zhai C, Reever L M, et al. Characterizing the sarcoplasmic proteome of aged pork chops classified by purge loss[J]. J Anim Sci, 2023, 101:skad046.

[35] Carlson K B, Prusa K J, Fedler C A, et al. Proteomic features linked to tenderness of aged pork loins[J]. Journal of Animal Science, 2017, 95(6):2533-2546.

[36] Zequan X, Yonggang S, Guangjuan L, et al. Proteomics analysis as an approach to understand the formation of pale,soft, and exudative(PSE)pork[J]. Meat Sci, 2021, 177:108353.

[37] Xu L, He Y, Yuan X, et al. iTRAQ-based proteomic analysis reveals the underlying mechanism of postmortem tenderization of refrigerated porcine Longissimus thoracis et lumborum muscle[J]. Meat Sci, 2023, 197:109068.

[38] Wang J, Xiao J, Liu X, et al. Tandem mass tag-labeled quantitative proteomic analysis of tenderloins between Tibetan and Yorkshire pigs[J]. Meat Sci, 2021, 172:108343.

[39] Yang H, Xu X, Ma H, et al. Integrative analysis of transcriptomics and proteomics of skeletal muscles of the Chinese indigenous Shaziling pig compared with the Yorkshire breed[J].BMC Genet, 2016, 17(1):1-13.

[40] Muroya S, Ueda S, Komatsu T, et al. MEATabolomics:Muscle and meat metabolomics in domestic animals[J]. Metabolites,2020, 10(5):188.

[41] Zhang X K, Lan Y B, Huang Y, et al. Targeted metabolomics of anthocyanin derivatives during prolonged wine aging:Evolution, color contribution and aging prediction[J]. Food Chem, 2021, 339:127795.

[42] Ranganathan S, Gribskov M, Nakai K, et al, Encyclopedia of Bioinformatics and Computational Biology[M]. Salt Lake City:Academic Press, 2019:463-475.

[43] Junot C, Fenaille F, Colsch B, et al. High resolution mass spectrometry based techniques at the crossroads of metabolic pathways[J]. Mass Spectrom Rev, 2014, 33(6):471-500.

[44] Consonni R, Cagliani L R. The potentiality of NMR-based metabolomics in food science and food authentication assessment[J]. Magn Reson Chem, 2019, 57(9):558-578.

[45] Yu Q, Cooper B, Sobreira T, et al. Utilizing pork exudate metabolomics to reveal the impact of aging on meat quality[J].Foods, 2021, 10(3):668.

[46] Li H, Geng W, Haruna S A, et al. Identification of characteristic volatiles and metabolomic pathway during pork storage using HS-SPME-GC/MS coupled with multivariate analysis[J]. Food Chem, 2022, 373:131431.

[47] Yu Q, Tian X, Shao L, et al. Targeted metabolomics to reveal muscle-specific energy metabolism between bovine longissimus lumborum and psoas major during early postmortem periods[J]. Meat sci, 2019, 156:166-173.

[48] Kodani Y, Miyakawa T, Komatsu T, et al. NMR-based metabolomics for simultaneously evaluating multiple determinants of primary beef quality in Japanese Black cattle[J]. Sci Rep, 2017,7(1):1-13.

[49] Tamura Y, Iwatoh S, Miyaura K, et al. Metabolomic profiling reveals the relationship between taste-related metabolites and roasted aroma in aged pork[J]. LWT, 2022, 155:112928.

[50] Yu Q, Cooper B, Sobreira T, et al. Utilizing pork exudate metabolomics to reveal the impact of aging on meat quality[J].Foods, 2021, 10(3):668.

[51] Wang Q, Li X, Xue B, et al. Low-salt fermentation improves flavor and quality of sour meat:Microbiology and metabolomics[J]. LWT, 2022, 171:114157.

[52] Deng S, Liu Y, Huang F, et al. Evaluation of volatile flavor compounds in bacon made by different pig breeds during storage time[J]. Food Chem, 2021, 357:129765.

[53] Yu T, Tian X, Li D, et al. Transcriptome, proteome and metabolome analysis provide insights on fat deposition and meat quality in pig[J]. Food Res Int, 2023, 166:112550.

[54] Han D, Zhang C H, Fauconnier M L, et al. Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc×(Landrac×Yorkshire)pigs by volatiles profiling and chemometrics analysis[J]. Food Res Int, 2020, 130:108910.

[55] Lu P, Li D, Yin J, et al. Flavour differences of cooked longissimus muscle from Chinese indigenous pig breeds and hybrid pig breed(Duroc×Landrace×Large White)[J]. Food Chem, 2008,107(4):1529-1537.

[56] Osch K. Pauling, Computational Lipidomics[M]//Ranganathan S, Gribskov M, Nakai K, et al. Encyclopedia of Bioinformatics and Computational Biology. Salt Lake City:Academic Press,2019:894-899.

[57] Chen H, Wei F, Dong X, et al. Lipidomics in food science[J].Curr Opin Food Sci, 2017, 16:80-87.

[58] Bourlieu C, Cheillan D, Blot M, et al. Polar lipid composition of bioactive dairy co-products buttermilk and butterserum:Emphasis on sphingolipid and ceramide isoforms[J]. Food Chem, 2018, 240:67-74.

[59] Li J, Tang C, Zhao Q, et al. Integrated lipidomics and targeted metabolomics analyses reveal changes in flavor precursors in psoas major muscle of castrated lambs[J]. Food Chem, 2020,333:127451.

[60] Tang H, Wang X, Xu L, et al. Establishment of local searching methods for orbitrap-based high throughput metabolomics analysis[J]. Talanta, 2016, 156:163-171.

[61] Liu Y, Jiao J G, Gao S, et al. Dietary oils modify lipid molecules and nutritional value of fillet in Nile tilapia:A deep lipidomics analysis[J]. Food Chem, 2019, 277:515-523.

[62] Zhang Z, Liao Q, Sun Y, et al. Lipidomic and transcriptomic analysis of the longissimus muscle of luchuan and duroc pigs[J]. Front Nutr, 2021, 8:667622.

[63] Huang Y C, Li H J, He Z F, et al. Study on the flavor contribution of phospholipids and triglycerides to pork[J]. Food Sci Biotechnol, 2010, 19:1267-1276.

[64] Hou X, Zhang R, Yang M, et al. Metabolomics and lipidomics profiles related to intramuscular fat content and flavor precursors between Laiwu and Yorkshire pigs[J]. Food Chem, 2023,404:134699.

[65] Bi J, Li Y, Yang Z, et al. Analysis of the effect of steaming times on lipid composition of pork belly based on lipidomics technology[J]. J Food Compost Anal, 2023:105143.

[66] Mi S, Shang K, Li X, et al. Characterization and discrimination of selected China's domestic pork using an LC-MS-based lipidomics approach[J]. Food Control, 2019, 100:305-314.