肉类研究2025，Vol.39Issue(4)：73-80,8.DOI:10.7506/rlyj1001-8123-20240926-255
马鹿肉品质影响因素及加工研究现状
A Review of the Factors Influencing the Quality of Red Deer Meat and the Current Status of Research on Its Processing
摘要
Abstract
Venison has a long history of consumption in China,being rich in protein and low in both fat and cholesterol.This aligns with the current consumer demand for a healthy diet.Furthermore,it is in short supply on the international market,which is highly popular among consumers both at home and abroad.The red deer is one of the most economically important animals for both meat production and medicinal purposes in China.Its meat productivity is significantly higher than that of other deer species.Xinjiang is a very important distribution area of red deer resources in China.This paper conducts a systematic review of the literature concerning the factors influencing the meat of red deer including both internal(age in months,sex,muscle parts,and breed)and external(growing season,feeding mode,postmortem aging time,and storage mode)ones as well as red deer meat products.It presents a comprehensive understanding of the unique quality attributes of red deer meat.This review hopes to provide theoretical support for constructing a suitable production and processing system of red deer meat and promoting the rapid development of Xinjiang's red deer industry.关键词
马鹿肉/马鹿品种现状/品质影响因素/马鹿肉加工Key words
red deer meat/current status of red deer breeds/factors influencing meat quality/red deer meat processing分类
轻工纺织引用本文复制引用
袁伟洪,任晓镤,钱文熙..马鹿肉品质影响因素及加工研究现状[J].肉类研究,2025,39(4):73-80,8.基金项目
新疆生产建设兵团重点领域科技攻关计划项目(2023AB007-02) （2023AB007-02）
