鹿肉品质及影响因素研究进展  

Current Status of Venison Research and Progress of Research on Factors Influencing Venison Quality

作　　者：彭章蓉 朱勇臻 王新新[2] 高祖儿 王晓丽 赵卉[1] 赵海辰 PENG Zhang-rong;ZHUYong-zhen;WANG Xin-xin;GAO Zu-er;WANG Xiao-li;ZHAO Hui;ZHAO Hai-chen(Institute of Special Animal and Plant Sciences of Chinese Academy of Agricultural Sciences,Changchun 130117,China;The First Hospital of Jilin University,Changchun 130000,China;Jilin Sika Deer Industry Research Institute,Changchun 130000,China)

机构地区：[1]中国农业科学院特产研究所,吉林长春130117 [2]吉林大学第一医院,吉林长春130000 [3]吉林省梅花鹿产业研究院,吉林长春130000

出　　处：《特产研究》2022年第6期136-140,共5页Special Wild Economic Animal and Plant Research

基　　金：中国农科院科技创新工程(CAAS-ASTIP-ISAPS-2021026);肉用梅花鹿品种培育(Jxmj2002018)。

摘　　要：随着经济水平的提升,人们对生活质量的要求也逐渐提高,对肉类食品的营养含量、风味口感以及对身体健康的影响更加关注,而鹿肉的营养价值和风味特征正符合消费者的要求。因此,文章概述了肉用鹿养殖现状及发展趋势,归纳了鹿肉的营养品质、食用品质和风味品质,总结了鹿肉品质的影响因素(品种、性别、年龄、肌肉纤维类型、饲养方式、宰前压力、悬挂方式和贮存方式),以期为消费者提供优质鹿肉,为我国鹿的屠宰、加工以及肉用鹿或肉茸兼用鹿或茸肉兼用鹿的培育饲养管理提供参考依据。With the improvement of economic level,people’s requirements for quality of life are gradually increasing,and they are more concerned about the nutritional content,flavor and taste of meat foods and their effects on health,while the nutritional value and flavor characteristics of venison are meeting the requirements of consumers.Therefore,the article outlines the current situation and development trend of venison production,summarizes the nutritional quality,edible quality and flavor quality of venison,and summarizes the factors influencing the quality of venison(breed,sex,age,muscle type,feeding method,pre-slaughter pressure,hanging method and storage method),in order to provide consumers with high-quality venison,for venison slaughtering,processing,meat deer breeding to provide a reference basis.

关 键 词：鹿肉 肉品质 影响因素 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]