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

作　　者：袁伟洪 任晓镤 钱文熙[3] YUAN Weihong;REN Xiaopu;QIAN Wenxi(College of Food Science and Engineering,Tarim University,Alar 843300,China;College of Life and Environment Sciences,Huangshan University,Huangshan 245041,China;Key Laboratory of Tarim Livestock Science and Technology Corps,Alar 843300,China)

机构地区：[1]塔里木大学食品科学与工程学院,新疆阿拉尔843300 [2]黄山学院生命与环境科学学院,安徽黄山245041 [3]塔里木畜牧科技兵团重点实验室,新疆阿拉尔843300

出　　处：《肉类研究》2025年第4期73-80,共8页Meat Research

基　　金：新疆生产建设兵团重点领域科技攻关计划项目(2023AB007-02)。

摘　　要：鹿肉在我国食用历史悠久,其具有高蛋白、低脂肪和低胆固醇等特点,符合当今消费者对健康饮食的需求,在国际市场上也供不应求,深受国内外消费者的喜爱。马鹿是我国药肉兼用型经济动物之一,其产肉性能远高于其他品种鹿。新疆是我国非常重要的马鹿资源分布地区。本文围绕马鹿肉品质的各项影响因素,主要包括内在因素(月龄、性别、肌肉部位、品种等)和外在因素(生长季节、饲养方式、宰后成熟时间、贮藏方式等),以及马鹿肉相关产品进行讨论,较为系统地总结国内外相关文献,充分发掘马鹿肉独特的时空品质属性,构建适合于马鹿肉的生产加工体系,以期为新疆地区马鹿肉产业的快速发展提供理论支持。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 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]