[1] NGAPO T M,VARELA D B,LOZANO M S R.Mexican consumers at the point of meat purchase.Beef choice[J].Meat Science,2017,134:34-43.
[2] BECKER T.Consumer perception of fresh meat quality:a framework for analysis[J].British Food Journal,2000,102(3):158-176.

[3] TROY D J,KERRY J P.Consumer perception and the role of science in the meat industry[J].Meat Science,2010,86(1):214-226.

[4] 万发春,张幸开,张丽萍,等.牛肉品质评定的主要指标[J].中国畜牧兽医,2004,31(12):17-19.
[5] WARNER R D,GREENWOOD P L,PETHICK D W,et al.Genetic and environmental effects on meat quality[J].Meat Science,2010,86(1):171-183.

[6] LUÑO M,RONCALÉS P,DJENANE D,et al.Beef shelf life in low O
2 and high CO
2 atmospheres containing different low CO concentrations[J].Meat Science,2000,55(4):413-419.

[7] MA H J,LEDWARD D A.High pressure processing of fresh meat-is it worth it?[J].Meat Science,2013,95(4):897-903.

[8] HUGHES J M,OISETH S K,PURSLOW P P,et al.A structural approach to understanding the interactions between colour,water-holding capacity and tenderness[J].Meat Science,2014,98(3):520-532.

[9] GAGAOUA M,PICARD B,MONTEILS V.Associations among animal,carcass,muscle characteristics,and fresh meat color traits in Charolais cattle[J].Meat Science,2018,140:145-156.
[10] MANNI K,RINNE M,HUUSKONEN A,et al.Effects of contrasting concentrate feeding strategies on meat quality of growing and finishing dairy bulls offered grass silage and barley based diets[J].Meat Science,2018,143:184-189.
[11] BAK K H,LINDAHL G,KARLSSON A H,et al.Effect of high pressure,temperature,and storage on the color of
porcine longissimus dorsi[J].Meat Science,2012,92(4):374-381.

[12] LI X,EKERLJUNG M,LUNDSTROM K,et al.Association of polymorphisms at
DGAT1,leptin,
SCD1,
CAPN1 and
CAST genes with color,marbling and water holding capacity in meat from beef cattle populations in Sweden[J].Meat Science,2013,94(2):153-158.

[13] LI Y X,JIN H G,YAN C G,et al.Association of
CAST gene polymorphisms with carcass and meat quality traits in
Yanbian cattle of China[J].Molecular Biology Reports,2013,40(2):1875-1881.

[14] REARDON W,MULLEN A M,SWEENEY T,et al.Association of polymorphisms in candidate genes with colour,water-holding capacity,and composition traits in bovine
M.longissimus and
M. Semimembranosus[J].Meat Science,2010,86(2):270-275.

[15] MAHMOOD S,ROY B C,LARSEN I L,et al.Understanding the quality of typical and atypical dark cutting beef from heifers and steers[J].Meat Science,2017,133:75-85.
[16] WEGLARZ A.Meat quality defined based on pH and colour depending on cattle category and slaughter season.Colour and pH as determinants of meat quality dependent on cattle category and slaughter season[J].Czech Journal of Animal Science,2010,55(12):548-556.

[17] HOLDSTOCK J,AALHUS J L,UTTARO B A,et al.The impact of ultimate pH on muscle characteristics and sensory attributes of the
longissimus thoracis within the dark cutting (Canada B4) beef carcass grade[J].Meat Science,2014,98(4):842-849.

[18] WULF D M,EMNETT R S,LEHESKA J M,et al.Relationships among glycolytic potential,dark cutting (dark,firm,and dry) beef,and cooked beef palatability[J].Journal of Animal Science,2002,80(7):1895-1903.

[19] LOUDON K M W,LEAN I J,PETHICK D W,et al.On farm factors increasing dark cutting in pasture finished beef cattle[J].Meat Science,2018,144:110-117.
[20] NASSU R T,TULLIO R R,BERNDT A,et al.Effect of the genetic group,production system and sex on the meat quality and sensory traits of beef from crossbred animals[J].Tropical Animal Health and Production,2017,49(6):1289-1294.

[21] KOOHMARAIE M,GEESINK G H.Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system[J].Meat Science,2006,74(1):34-43.

[22] HUFF LONERGAN E,ZHANG W G,LONERGAN S M.Biochemistry of postmortem muscle-lessons on mechanisms of meat tenderization[J].Meat Science,2010,86(1):184-195.

[23] POMPONIO L,ERTBJERG P.The effect of temperature on the activity of μ- and m-calpain and calpastatin during post-mortem storage of porcine
longissimus muscle[J].Meat Science,2012,91(1):50-55.

[24] DEL CAMPO M,BRITO G,DE LIMA J M S,et al.Effects of feeding strategies including different proportion of pasture and concentrate,on carcass and meat quality traits in Uruguayan steers[J].Meat Science,2008,80(3):753-760.

[25] THERKILDSEN M,HOUBAK M B,BYRNE D V.Feeding strategy for improving tenderness has opposite effects in two different muscles[J].Meat Science,2008,80(4):1037-1045.

[26] ERTBJERG P,PUOLANNE E.Muscle structure,sarcomere length and influences on meat quality:a review[J].Meat Science,2017,132:139-152.
[27] CHUNG H,SHIN S,CHUNG E.Effects of genetic variants for the bovine calpain gene on meat tenderness[J].Molecular Biology Reports,2014,41(5):2963-2970.

[28] CAFE L M,MCINTYRE B L,ROBINSON D L,et al.Production and processing studies on calpain-system gene markers for tenderness in Brahman cattle:2.Objective meat quality[J].Journal of Animal Science,2010,88(9):3059-3069.

[29] WHEELER T L,SHACKELFORD S D,CASAS E,et al.The effects of Piedmontese inheritance and myostatin genotype on the palatability of longissimus thoracis,gluteus medius,semimembranosus,and biceps femoris[J].Journal of Animal Science,2001,79(12):3069-3074.

[30] OUALI A,GAGAOUA M,BOUDIDA Y,et al.Biomarkers of meat tenderness:present knowledge and perspectives in regards to our current understanding of the mechanisms involved[J].Meat Science,2013,95(4):854-870.

[31] CHENG Q F,SUN D W.Factors affecting the water holding capacity of red meat products:a review of recent research advances[J].Critical Reviews in Food Science and Nutrition,2008,48(2):137-159.

[32] OLIVÁN M,MARTÍNEZ A,OSORO K,et al.Effect of muscular hypertrophy on physico-chemical,biochemical and texture traits of meat from yearling bulls[J].Meat Science,2004,68(4):567-575.

[33] DI STASIO L,BRUGIAPAGLIA A,DESTEFANIS G,et al.
GH1 as candidate gene for variability of meat production traits in Piemontese cattle[J].Journal of Animal Breeding and Genetics,2003,120(5):358-361.

[34] ASLAN O,HAMILL R M,MULLEN A M,et al.Association between promoter polymorphisms in a key cytoskeletal gene (Ankyrin 1) and intramuscular fat and water-holding capacity in porcine muscle[J].Molecular Biology Reports,2012,39(4):3903-3914.

[35] ROSENVOLD K,ANDERSEN H J.Factors of significance for pork quality-a review[J].Meat Science,2003,64(3):219-237.

[36] JOO S T,KIM G D,HWANG Y H,et al.Control of fresh meat quality through manipulation of muscle fiber characteristics[J].Meat Science,2013,95(4):828-836.

[37] WOOD J D,ENSER M,FISHER A V,et al.Fat deposition,fatty acid composition and meat quality:a review[J].Meat Science,2008,78(4):343-358.

[38] MOZAFFARIAN D,ASCHERIO A,HU F B,et al.Interplay between different polyunsaturated fatty acids and risk of coronary heart disease in men[J].Circulation,2005,111(2):157-164.

[39] SCOLLAN N D,PRICE E M,MORGAN S A,et al.Can we improve the nutritional quality of meat?[J].Proceedings of the Nutrition Society,2017,76(4):603-618.

[40] DOMINGO G,IGLESIAS A,MONSERRAT L,et al.Effect of crossbreeding with Limousine,rubia gallega and Belgium blue on meat quality and fatty acid profile of Holstein calves[J].Animal Science Journal,2015,86(11):913-921.

[41] FERNÁNDEZ M,ORDÓÑEZ J A,CAMBERO I,et al.Fatty acid compositions of selected varieties of Spanish dry ham related to their nutritional implications[J].Food Chemistry,2007,101(1):107-112.

[42] LORENZO J M,FUCIÑOS C,PURRIÑOS L,et al.Intramuscular fatty acid composition of "Galician Mountain" foals breed:effect of sex,slaughtered age and livestock production system[J].Meat Science,2010,86(3):825-831.

[43] CALDER P C.n-3 fatty acids and cardiovascular disease:evidence explained and mechanisms explored[J].Clinical Science,2004,107(1):1-11.

[44] LEAF A,XIAO Y F,KANG J X,et al.Prevention of sudden cardiac death by n-3 polyunsaturated fatty acids[J].Pharmacology & Therapeutics,2003,98(3):355-377.

[45] LORENZO J M,PATEIRO M.Influence of type of muscles on nutritional value of foal meat[J].Meat Science,2013,93(3):630-638.

[46] FRANK D,BALL A,HUGHES J,et al.Sensory and flavor chemistry characteristics of Australian beef:influence of intramuscular fat,feed,and breed[J].Journal of Agricultural and Food Chemistry,2016,64(21):4299-4311.

[47] RIBEIRO A F,MESSANA J D,NETO A J,et al.Fatty acid profile,meat quality,and carcass traits of Nellore young bulls fed different sources of forage in high-concentrate diets with crude glycerin[J].Revista Brasileira de Zootecnia,2016,45(4):165-173.

[48] CASTAGNINO P S,FIORENTINI G,DALLANTONIA E E,et al.Fatty acid profile and carcass traits of feedlot Nellore cattle fed crude glycerin and virginiamycin[J].Meat Science,2018,140:51-58.
[49] DASZKIEWICZ T,KUBIAK D,WINARSKI R,et al.The effect of gender on the quality of roe deer (
Capreolus capreolus L.) meat[J].Small Ruminant Research,2012,103(2/3):169-175.
[50] BUDIMIR K,TROMBETTA M F,FRANCIONI M,et al.Slaughter performance and carcass and meat quality of Bergamasca light lambs according to slaughter age[J].Small Ruminant Research,2018,164:1-7.
[51] NEETHLING J,HOFFMAN L C,MULLER M.Factors influencing the flavour of game meat:a review[J].Meat Science,2016,113:139-153.
[52] COSTA A S H,COSTA P,ALVES S P,et al.Does growth path influence beef lipid deposition and fatty acid composition?[J].PLoS One,2018,13(4):e0193875.
[53] TAIT R G,Jr,SHACKELFORD S D,WHEELER T L,et al.
CAPN1,
CAST,and
DGAT1 genetic effects on preweaning performance,carcass quality traits,and residual variance of tenderness in a beef cattle population selected for haplotype and allele equalization[J].Journal of Animal Science,2014,92(12):5382-5393.

[54] SHEN W J,LIANG Y,HONG R,et al.Characterization of the functional interaction of adipocyte lipid-binding protein with hormone-sensitive lipase[J].Journal of Biological Chemistry,2001,276(52):49443-49448.

[55] IGUCHI K,OKUMURA N,USUI S,et al.Myristoleic acid,a cytotoxic component in the extract from
Serenoa repens,induces apoptosis and necrosis in human prostatic LNCaP cells[J].Prostate,2001,47(1):59-65.

[56] OH D Y,LEE Y S,LA B M,et al.Identification of the SNP (single nucleotide polymorphism) for fatty acid composition associated with beef flavor-related FABP4(fatty acid binding protein 4) in Korean cattle[J].Asian-Australasian Journal of Animal Sciences,2012,25(7):913-920.

[57] MAHARANI D,JUNG Y,JUNG W Y,et al.Association of five candidate genes with fatty acid composition in Korean cattle[J].Molecular Biology Reports,2012,39(5):6113-6121.

[58] MAZZUCCO J P,GOSZCZYNSKI D E,RIPOLI M V,et al.Growth,carcass and meat quality traits in beef from Angus,Hereford and cross-breed grazing steers,and their association with SNPs in genes related to fat deposition metabolism[J].Meat Science,2016,114:121-129.
[59] HAYAKAWA K,SAKAMOTO T,ISHII A,et al.The g.841G>C SNP of
FASN gene is associated with fatty acid composition in beef cattle[J].Animal Science Journal,2015,86(8):737-746.

[60] HAUSMAN G J,DODSON M V,AJUWON K,et al.Board-invited review:the biology and regulation of preadipocytes and adipocytes in meat animals[J].Journal of Animal Science,2009,87(4):1218-1246.

[61] GOSZCZYNSKI D E,MAZZUCCO J P,RIPOLI M V,et al.Genetic characterisation of
PPARG,
CEBPA and
RXRA,and their influence on meat quality traits in cattle[J].Journal of Animal Science and Technology,2016,58:14.
[62] TANIGUCHI M,UTSUGI T,OYAMA K,et al.Genotype of stearoyl-CoA desaturase is associated with fatty acid composition in Japanese black cattle[J].Mammalian Genome,2004,15(2):142-148.

[63] FIEMS L O.Double muscling in cattle:genes,husbandry,carcasses and meat[J].Animals,2012,2(3):472-506.

[64] GILL J L,BISHOP S C,MCCORQUODALE C,et al.Associations between the 11-bp deletion in the myostatin gene and carcass quality in Angus-sired cattle[J].Animal Genetics,2009,40(1):97-100.

[65] WIENER P,WOOLLIAMS J A,FRANK-LAWALE A,et al.The effects of a mutation in the myostatin gene on meat and carcass quality[J].Meat Science,2009,83(1):127-134.

[66] RAES K,BALCAEN A,DIRINCK P,et al.Meat quality,fatty acid composition and flavour analysis in Belgian retail beef[J].Meat Science,2003,65(4):1237-1246.

[67] UYTTERHAEGEN L,CLAEYS E,DEMEYER D,et al.Effects of double-muscling on carcass quality,beef tenderness and myofibrillar protein degradation in Belgian blue white bulls[J].Meat Science,1994,38(2):255-267.

[68] WESTON A R,ROGERS R W,ALTHEN T G.Review:the role of collagen in meat tenderness[J].The Professional Animal Scientist,2002,18(2):107-111.

[69] SAÑUDO C,MACIE E S,OLLETA J L,et al.The effects of slaughter weight,breed type and ageing time on beef meat quality using two different texture devices[J].Meat Science,2004,66(4):925-932.

[70] RAES K,DE SMET S,DEMEYER D.Effect of double-muscling in Belgian blue young bulls on the intramuscular fatty acid composition with emphasis on conjugated linoleic acid and polyunsaturated fatty acids[J].Animal Science,2001,73(2):253-260.

[71] BRUGIAPAGLIA A,LUSSIANA C,DESTEFANIS G.Fatty acid profile and cholesterol content of beef at retail of Piemontese,Limousin and Friesian breeds[J].Meat Science,2014,96(1):568-573.

[72] KEADY S M,WATERS S M,HAMILL R M,et al.Compensatory growth in crossbred Aberdeen Angus and Belgian blue steers:effects on the colour,shear force and sensory characteristics of
longissimus muscle[J].Meat Science,2017,125:128-136.