| 梅花鹿肉营养价值及肉质评价方法研究进展 |
| |
| 引用本文： | 李秋玲.梅花鹿肉营养价值及肉质评价方法研究进展[J].经济动物学报,2005,9(1):54-56. |
| |
| 作者姓名： | 李秋玲 |
| |
| 作者单位： | 东北林业大学野生动物资源学院,哈尔滨,150040 |
| |
| 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,进而对鹿肉肉质评价提出了参考性建议
|
| 关 键 词： | 梅花鹿 鹿肉 肌苷酸 肉质评价 |
| 文章编号： | 1007-7448(2005)01-0054-03 |
| 修稿时间： | 2004年9月22日 |
Advances on the Nutrition of Venison and Quality Evaluation Methods for Sika Deer Meat |
| |
| LI Qiu-ling.Advances on the Nutrition of Venison and Quality Evaluation Methods for Sika Deer Meat[J].Journal of Economic Animal,2005,9(1):54-56. |
| |
| Authors: | LI Qiu-ling |
| |
| Abstract: | 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. |
| |
| Keywords: | sika deer venison inosine acid Evaluation of meat quality |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
