梅花鹿肉营养价值及肉质评价方法研究进展  

Advances on the Nutrition of Venison and Quality Evaluation Methods for Sika Deer Meat

作　　者：李秋玲[1] 

机构地区：[1]东北林业大学野生动物资源学院,哈尔滨150040

出　　处：《经济动物学报》2005年第1期54-56,共3页Journal of Economic Animal

摘　　要：概述了梅花鹿肉的营养价值、鹿肉及鹿制品的主要功能、肉质评价的研究进展和肌苷酸含量及其他影响因素对梅花鹿肉质的影响。The paper reviewed the effect of inosine acid on qualityof sika Deer meat. The results proved that inosine acid had great effect on deliciousness and freshness of the meat. Because the meat freshness is the important index for evaluation of meat quality, the content of inosine acid should be regarded as a scientific evidence for evaluation of the meat quality and flavor.

关 键 词：梅花鹿 鹿肉 肌苷酸 肉质评价 营养价值 

分 类 号：S825[农业科学—畜牧学]