鹿肉及其产品加工现状与趋势  

Status and Trend of Venison and Its Products Processing

作　　者：袁琴琴[1] 刘文营[2] YUAN Qin-qin;LIU Wen-ying(College of Agriculture and Bioengineering,Heze University,Heze 274000,Shandong,China;China Meat Research Center,Beijing 100068,China)

机构地区：[1]菏泽学院农业与生物工程学院,山东菏泽274000 [2]中国肉类食品综合研究中心,北京100068

出　　处：《食品研究与开发》2020年第11期219-224,共6页Food Research and Development

基　　金：典型农产品质量品质指标筛选与验证(GJFP2019043)。

摘　　要：鹿是我国重要的医药用途经济动物之一,随着社会经济的发展,鹿养殖产业成为具有巨大经济潜力的畜肉来源,鹿肉加工产业的发展壮大,将产生巨大的社会效益和经济效益。该文综述鹿肉营养价值、产品加工现状,以及与关鹿肉产品加工开展的提升研究,为鹿养殖产业发展,尤其是鹿肉制品的加工提供参考。Deer is one of the most important economic animals for medical use in China.With the development of social economy,deer industry has become a meat source which with great potential.This paper reviewed the nutritional value of venison,the status of product processing,and the improvement of venison product processing,with the purpose of providing reference for the development of deer industry,especially venison product processing.

关 键 词：鹿肉 高蛋白 加工 营养 品质提升 趋势 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]