This study was designed to compare the changes of the chemical compositions and edible qualities of venison longissimus dorsi (LD) of hybrid F1 deer crossed Xifeng sika deer with Tiansan wapiti and Northeast sika deer during postmortem aging.
以花-马杂交F1鹿和东北梅花鹿的背最长肌为原料,研究其经过宰后成熟处理后主要化学成分和食用品质的变化。