[1] BRENNAND C P, HA J K, LINDSAY R C.Aroma Properties and thresholds of some branched-chain and other minor volatile fatty acid occurring in milk fat and meat lipids[J].Journal of Sensory Studies, 1989, 4(2):105-120.
[2] HORNSTEIN I, CROWE P E.Meat flavor:lamb, beef and pork[J].Journal of Agriculture Food Chemistry, 1963(8):494-498.
[3] HORNSTEIN I, CROWE P E.Components of the flavor of lamb[J].Journal of Agriculture Food Chemistry, 1963, 11:336-339.
[4] REID D H, YOUNG O A, BRAGGINS T J.The effects of antioxidantive treatments on mutton flavour/odour intensity and species flavour differentiation[J].Meat Science, 1993, 35(2):171-182.
[5] WASSERMAN A E, TALLEY F.Organoleptic identification of roasted beef, veal, lamb and pork as affected by fat[J].Journal of Food Science, 1968, 33(2):219-223.
[6] 饶辉.单胃动物和反刍动物对三大营养物质的消化机理及研究热点[J].湖南饲料, 2008(6):22-26.
[7] WONG E, NIXON L N, JOHNSON C B.Volatile medium chain fatty acids and mutton flavor[J].Journal of Agricultural and Food Chemistry, 1975, 23(3):495-498.
[8] WONG E, JOHNSON C B, NIXON L N.The contribution of 4-methyoctanoic (hircine oic) acid to mutton and goat meat flavor[J].New Zealand Journal of Agriculture Research, 1975, 18(3):261-266.
[9] DUNCAN W R H, GARTON G A.Differences in the proportions of branched-chain fatty acids in subcutaneous triacylglycerols of barley-fed ruminants[J].British Journal of Nutrition, 1978, 40(1):29-33.
[10] BRENNAND C P, LINDSAY R C.Sensory discrimination of species-related meat flavors[J].Lebensmittel Wissenschaft and Technologies, 1982, 15:249-252.
[11] HA J K, INDSAY R C.Distribution of volatile branched-chain fatty acids in perinephric fats of various red meat species[J].Lebensmittel Wissenschaft and Technologies, 1990, 23:433-440.
[12] 孟宪敏, 鲁红军.山羊肉脯制作技术的研究[C]//第35届国际肉类科学技术会议论文集.[S.l.]:肉类研究出版社, 1989, 9.
[13] SAÑUDO C, ENSER M E, CANPO M M, et al.Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain[J].Meat Science, 2000, 54(4):339-346.
[14] 张利平, 吴建平.肉羊体脂脂肪酸与肉品质关系的研究[J].甘肃农业大学学报, 2000, 35(4):363-369.
[15] 李维红, 吴建平, 王欣荣.靖远滩羊体脂脂肪酸与肉品质关系的研究[J].中国草食动物, 2005, 25(1):54-56.
[16] NIXON L N, WONG E, JOHSON C B, et al.Non-acidic constituents of volatiles from cooked mutton[J].Journal of Agricultural and Food Chemistry, 1979, 27(2):355-359.
[17] YOUNG O A, LANE G+A, PRIOLO A, et al.Pastoral and species flavour in lambs raised on pasture, lucerne or maize[J].Journal of the Science of Food and Agriculture, 2003, 83(2):93-104.
[18] SHEATH G W, COULON J B, YOUNG O A.Grassland management and animal product quality[C]//Proceedings of the XIX international grassland congress.[S.l.]:International Grassland Congress, 2001:11-21.
[19] 叶红, 王兴春, 寇香凝.硫元素对羊肉膻味的影响初探[J].内蒙古草业, 2009, 21(3):5-10.
[20] HA J K, LINDSAY R C.Volatile alkylphenols and thiophenol in species-related characterizing flavors of red meats[J].Journal of Food Science, 1991, 56(5):1197-1202.
[21] WATKINS P J, SHEN Z, WIJESUNDERA C.Determination of volatile flavour compounds in cheese by SPME and GC/MS[J].The Australian Journal of Dairy Technology, 2002, 57(2):70.
[22] 余爱农, 吴绍艳.烟熏腊猪肉香气成分的研究[J].食品科学, 2003, 24(10):135-138.
[23] 江新业, 宋焕禄, 华永兵, 等.北京鸭/樱桃谷鸭肉汤中香味物质的比较[J].食品与发酵工业, 2004, 30(1):21-24.
[24] 徐欢, 励建荣, 韩晓祥.同时蒸馏萃取法提取金华火腿风味物质条件优化[J].食品工业科技, 2009, 30(3):128-131.
[25] 王存堂, 蒋玉梅, 李鹏, 等.天祝白牦牛肉挥发性风味成分的SPEM/GC/MS测定[J].甘肃农业大学学报, 2006, 41(6):118-121.
[26] 刘源, 周光宏, 徐幸莲, 等.南京盐水鸭挥发性风味化合物的研究[J].食品科学, 2006, 27(1):166-169.
[27] YOUNG O A, BERDAGUE J L, VIALLON C, et al.Fat-borne volatiles and sheep meat odor[J].Meat Science, 1997, 45(2):183-200.
[28] CRAMER D A, PRUETT J B, KATTING R M, et al.Comparing breeds of sheep.Ⅰ.Flavor differences[J].Proceedings Western Section American Society of Animal Science, 1970, 21:267-269.
[29] 韩卫杰, 杨惠玲, 陈玉林.不同绵羊品种脂肪组织中挥发性脂肪酸的组成分析[J].西北农林科技大学学报:自然科学版, 2009, 37(12):39-44.
[30] BUSBOOM J R, MILLER G J, FIELD R A, et al.Characteristics of fat from heavy rain and weather lambs[J].Journal of Animal Science, 1981, 52:83.
[31] SUTHERLAND M M, AMES J M.The effect of castration on the headspace aroma components of cooked lamb[J].Journal of the Science of Food and Agriculture, 1995, 69(4):403-413.
[32] SUTHERLAND M M, AMES J M.Free fatty acid composition of the adipose tissue of intact and castrated lambs slaughtered at 12 and 30 weeks of age[J].Journal of Agriculture and Food Chemistry, 1996, 44(10):3113-3116.
[33] CRAMER D A, BARTON R A, BARTON F B, et al.A comparison of the effects of white clover (
Trifolium repens) and of perennial ryegrass (
Lolium perenne) on fat composition and flavour of lamb[J].Journal of Agricultural Science, 1967, 69(3):367-373.
[34] NICOL A M, JAGUSCH K T.The effect of different types of pasture on the organoleptic qualities of lambs[J].Journal of the Science of Food and Agriculture, 1971, 22(9):464-466.
[35] CROUSE J D, BUSBOOM J R, FIELD R A, et al.The effects of breed, diet, sex, location and slaughter weight on lamb growth, carcass composition and meat flavor[J].Journal of Animal Science, 1981, 53(2):376-386.
[36] 罗海玲, 孟慧, 朱虹, 等.维生素E改善羊肉品质的机理初探[J].饲料工业, 2010, (增刊2):57-63.
[37] BRENNAND C P, LINDSAY R C.Distribution of volatile branched chain fatty acids in various lamb tissues[J].Meat Science, 1992, 31(4):411-421.
[38] 吴建平.不同肉羊品种体脂脂肪酸遗传变异性及其特性的研究[D].博士学位论文.兰州:甘肃农业大学, 2000.
[39] 马丽珍, 蒋福虎, 刘会平.羊肉脱膻及全羊系列肉制品的开发研究现状[J].中国农业科技导报, 2001, 3(6):21-24.
[40] 张永, 潘景浩.环状糊精拖出羊、鱼腥味的初步研究[J].中国畜产与食品, 1997, 4(1):3-4.
[41] 周良彦, 张弥问, 张淑珍, 等.环醚型羊奶脱膻剂的研制及脱膻机理的探讨[J].食品科学, 1986, 4(1):15-17.
[42] RHEE K S, CHO S H, KIM J O, et al.Lipid classes, fatty acids, flavor and storage stability of washed sheep meat[J].Journal of Food Science, 1998, 63(1):168-172.
[43] 顾仁勇, 银永忠, 博伟昌.羊肉的漂洗脱膻及风味羊肉丝的研制[J].食品工业科技, 2008, 29(3):213-215.
[44] RHEE K S, CHO S H, PRADAHN A M.Composition, storage stability and sensory properties of expanded extrudates from blends of corn starch and goat meat, lamb, mutton, spent fowl meat, or beef[J].Meat Science, 1999, 52(2):135-141.
[45] 孙来华, 李桂荣.羊肉发酵香肠的研制[J].食品科技, 2005(4):46-48.
[46] 王艳梅.泡菜汁在发酵羊肉香肠中的应用研究[D].硕士学位论文.晋中:山西农业大学, 2005.
[47] 张德权, 刘思杨, 贺稚非, 等.5种发酵菌株生产羊肉发酵肠的发酵特性初步研究[J].肉类研究, 2007(2):18-21.
[48] 姚焰础.苏尼特羔羊肌内脂肪细胞分化相关因子和肌内脂肪代谢关键酶基因表达发育规律的研究[D].博士学位论文.呼和浩特:内蒙古农业大学, 2008.
[49] 韩卫杰.绵羊脂肪组织中致膻物质及其形成机理的初步研究[D].博士学位论文.杨凌:西北农林科技大学, 2010.
[50] 曹艳红.奶山羊乳腺脂肪酸合酶基因表达的RNA干扰研究[D].硕士学位论文.杨凌:西北农林科技大学, 2008.
[51] 陈杰, 杨晓静, 佟辉, 等.
FAS和
HSL mRNA在猪背最长肌的表达及其与肌内脂肪含量的关系[J].农业生物技术学报, 2004, 12(4):422-426.
[52] 李爱华, 张慧茹, 侯玲.滩羊血清酯酶-1同工酶与肌肉脂肪酸含量的研究[J].黑龙江畜牧兽医, 2005(7):22-23.
