[1] 贾钰玲. 我国肉鸡产业波动规律及价格预警分析[D]. 北京:中国农业科学院, 2015.
[2] 戴炜. 我国肉鸡市场价格周期性波动及影响因素分析——基于白羽肉鸡、黄羽肉鸡的分类研究[D]. 南京:南京农业大学, 2014.
[3] 联合国粮农组织数据库[EB/OL].[2018-08-13].http://www.fao.org/faostat/zh/#compare
[4] XU Yujuan, ZHAO Xue, BIAN Guangliang, et al. Structural and solubility properties of pale, soft and exudative (PSE)-like chicken breast myofibrillar protein: Effect of glycosylation[J]. LWT-Food Science and Technology, 2018, 95:209-215.
[5] 张玉玉,陈怡颖,孙颖,等. 热反应鸡肉香精与水煮鸡肉挥发性风味成分的对比分析[J]. 中国食品学报, 2016, 16(8):241-247.
[6] 夏萍萍. 特色卤鸡的风味滋味分析及卤料补充方法研究[D]. 武汉:武汉轻工大学, 2016.
[7] 贾小翠,李春保,徐幸莲,等. 禁食时间对宰后早期鸡肉持水力和嫩度的影响[J]. 食品科学, 2011, 32(7):1-6.
[8] 张岩. 肉鸡宰前管理初步调查及宰前应激对鸡肉品质影响[D]. 南京:南京农业大学, 2012.
[9] 王晓明. 夏季宰前运输和喷淋通风对肉鸡应激及宰后品质的影响研究[D]. 南京:南京农业大学, 2014.
[10] 闵辉辉,周光宏,徐幸莲,等. 不同电压击昏对鸡肉食用品质的影响[J]. 食品与发酵工业, 2010(10):180-185.
[11] 胥蕾. 致晕方法影响肉仔鸡肉品质的机理及脂质过氧化调控[D]. 北京:中国农业科学院, 2011.
[12] 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.
[13] 王南. 扒鸡加工过程中品质指标变化规律[D]. 锦州:渤海大学, 2016.
[14] QI Jun, WANG Huhu, ZHOU Guanghong, et al. Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed[J]. International Journal of Food Properties, 2018, 20(sup3):S2 579-S2 595.
[15] QI Jun, LI Xiao, ZHANG Wenwen, et al. Influence of stewing time on the texture, ultrastructure and in vitro digestibility of meat from the yellow-feathered chicken breed.[J]. Animal Science Journal, 2017, 89(2):474-482.
[16] 骆晓敏. 鸡翅根烘制过程的脱水特性及品质变化研究[D]. 广州:华南理工大学, 2017.
[17] 陈玉连. 817肉杂鸡、AA肉鸡和海兰褐蛋鸡的加工特性研究[D]. 南京:南京农业大学, 2016.
[18] 王春青. 不同品种鸡肉加工适宜性研究[D]. 北京:中国农业科学院, 2015.
[19] 朱南新. 盐焗鸡肉质改善方法研究[D]. 广州:华南理工大学, 2013.
[20] 李莹. 超高压对添加低浓度复合磷酸盐鸡肉制品的影响[D]. 南京:南京农业大学, 2012.
[21] CHEN Xin, XU Xinglian, ZHOU Guanghong. Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water[J]. Innovative Food Science & Emerging Technologies, 2016, 33:170-179.
[22] 肖作兵,吴旻玲,牛云蔚. 温控氧化鸡脂对脂肪酸组成及鸡肉香基风味的影响[J]. 中国食品学报, 2016, 16(9):144-150.
[23] ZOU Ye, XU Pingping, WU Haihong, et al. Effects of different ultrasound power on physicochemical property and functional performance of chicken actomyosin[J]. International Journal of Biological Macromolecules, 2018, 113:640-647.
[24] 宋佳. 水分活度控制技术与食盐替代技术在鸡肉干中的应用[D]. 长春:吉林农业大学, 2017.
[25] 李鹏,王红提,孙京新,等. 超声辅助变压滚揉对鸡肉蛋白质结构及含水量的影响[J]. 农业工程学报, 2017, 33(16):308-314.
[26] 潘杰,周颖,王昱,等. 超高压对鸡肉肌原纤维蛋白-MgCl2凝胶特性的影响[J]. 食品科学, 2018, 39(11):89-94.
[27] ZHAO Xue, BAI Yun, XING Tong, et al. Use of an isoelectric solubilization/precipitation process to modify the functional properties of PSE (pale, soft, exudative)-like chicken meat protein: A mechanistic approach[J]. Food Chemistry, 2018, 248:201-209.
[28] ZHU Dongyang, KANG Zhuangli, MA H J, et al. Effect of sodium chloride or sodium bicarbonate in the chicken batters: A physico-chemical and Raman spectroscopy study[J]. Food Hydrocolloids, 2018,83:222-228.
[29] ZHOU Ying, WANG Wu, MA Fei, et al. High-pressure pretreatment to improve the water retention of sodium-reduced frozen chicken breast gels with two organic anion types of potassium salts[J]. Food & Bioprocess Technology, 2018, 11(3):1-10.
[30] ZHENG Haibo, HAN Minyi, YANG Huijuan, et al. Application of high pressure to chicken meat batters during heating modifies physicochemical properties, enabling salt reduction for high-quality products[J]. LWT - Food Science and Technology, 2017, 84:693-700.
[31] 王倩倩. 混合发酵剂及超高压处理对发酵鸡肉品质的影响[D]. 济南:齐鲁工业大学, 2014.
[32] 栗俊广,柳红莉,何菲,等. 冰温和冷鲜贮藏对鸡肉肌原纤维蛋白凝胶性能和水分状态的影响[J]. 食品科学, 2017, 38(19):236-240.
[33] LIU Aiping, PENG Zhen, ZOU Likou, et al. The effects of lactic acid-based spray washing on bacterial profile and quality of chicken carcasses[J]. Food Control, 2016, 60:615-620.
[34] 黄小龙. 冰鲜鸡肉腐败优势菌群及其化学抑菌剂的研究[D]. 天津:河北工程大学, 2017.
[35] 赖宏刚. 冷鲜鸡与酱卤制品辐照综合保鲜技术研究[D].扬州:扬州大学,2017.
[36] 张立彦,贾艳花,芮汉明. 壳聚糖和茶多酚对鸡肉的保鲜效果及复合保鲜条件的优选[J]. 食品与发酵工业, 2011, 37(12):177-182.
[37] WANG Jiamei, ZHUANG Hong, Jr H A, et al. Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets[J]. Food Microbiology, 2016, 60:142-146.
[38] 任思婕. 微波辣子鸡丁的加工及气调保鲜工艺的研究[D].杭州:浙江大学,2018.
[39] 应月. 盐焗鸡翅在加工、贮藏过程中品质变化及灭菌工艺的研究[D]. 广州:仲恺农业工程学院, 2013.
[40] ZHENG Zhaojun, SI Dayong,BASEER A, et al. A novel antioxidative peptide derived from chicken blood corpuscle hydrolysate[J]. Food Research International,2018,106:410-419.
[41] 张炫,唐道邦,陈之瑶,等. 黑曲霉发酵鸡血血红蛋白工艺条件的优化[J]. 食品与发酵工业, 2015, 41(8):140-145.
[42] 乔雪. 羽毛角蛋白提取及其与纤维素复合材料的制备与性能研究[D]. 无锡:江南大学, 2017.
[43] 孙红梅,王金枝,张春晖,等. 应用模糊数学优化鸡骨素美拉德反应工艺[J]. 中国食品学报, 2014, 14(6):74-80.
[44] SCHERER L, TOMASIK B, RUEDA O, et al. Framework for integrating animal welfare into life cycle sustainability assessment[J]. International Journal of Life Cycle Assessment, 2017(6):1-15.
[45] HUANG Z, LOCH A, FINDLAY C, et al. HPAI impacts on Chinese chicken meat supply and demand[J]. Worlds Poultry Science Journal, 2017, 73(3):1-15.
[46] ZHU Jianghui, YAO Bai, WANG Yerui, et al. A risk assessment of Salmonellosis linked to chicken meals prepared in households of China[J]. Food Control, 2017, 79:279-287.
[47] WANG Huawei, WANG Huhu, LIANG Lijiao, et al. Prevalence, genetic characterization and biofilm formation in vitro of Staphylococcus aureus isolated from raw chicken meat at retail level in Nanjing, China[J]. Food Control, 2017, 86:11-18.
[48] HUANG Jinlin, ZANG Xiaoqi, ZHAI Weihui, et al. Campylobacter spp. in chicken-slaughtering operations: A risk assessment of human campylobacteriosis in east China[J]. Food Control, 2017, 86:249-256.
[49] YANG Baowei, XI Meili, WANG Xin, et al. Prevalence of Salmonella on raw poultry at retail markets in China[J]. J Food Prot, 2011, 74(10):1 724-1 728.
[50] CUI Haiying, BAI Mei, LI Changzhu, et al. Fabrication of chitosan nanofibers containing tea tree oil liposomes against Salmonella, spp. in chicken[J]. LWT Food Science and Technology, 2018,96:671-678.
[51] LIN Lin, LIAO Xue, DURAIARASAN S, et al. Preparation of ε-polylysine/chitosan nanofibers for food packaging against Salmonella, on chicken[J]. Food Packaging & Shelf Life, 2018, 17:134-141.
[52] CARVALHO I T, SANTOS L. Antibiotics in the aquatic environments: A review of the European scenario[J]. Environment International, 2016, 94:736-757.