Abstract：The nutritional value and chemical composition of venison are summarized in this paper. This review highlights the current status of research on venison processing, points out some major problems existing in the development of venison products in China and explores future prospects, aiming at providing references for processing venison in depth and developing new venison products.
季中梅；赵旭彤；赵岩；吴都峰；贺连彬；周亚军*. 鹿肉的营养价值与加工研究进展[J]. 肉类研究, 2013, 27(2): 32-36.
JI Zhong-mei，ZHAO Xu-tong，ZHAO Yan，WU Du-feng，HE Lian-bin，ZHOU Ya-jun. Recent Advances in Research on Nutritional Value and Processing of Venison. Meat Research, 2013, 27(2): 32-36.
2013, Vol. 27 
