Changes of ultrastructure in different part of venison during postmortem aging;
不同部位鹿肉在宰后成熟过程中超微结构的变化
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.