Brittin H C, Armes C L, Ramsey C B, Simpson C D
J Am Diet Assoc. 1982 Jun;80(6):557-60.
The acceptability of ground venison was evaluated by 91 consumers. Four meat patties were formulated: 100 percent beef, 100 venison, 50 percent venison/50 percent beef, and 50 percent venison/50 percent pork. The four patties received similar acceptability scores, except that the all-venison patty was less juicy and had a stronger game flavor. Mixing venison with beef or pork in a patty with about 18 percent fat increased the juiciness and decreased the game flavor. Mixing ground venison with ground beef or pork could make venison more palatable to consumers.
91名消费者对鹿肉糜的可接受性进行了评估。制作了四种肉饼：100%牛肉、100%鹿肉、50%鹿肉/50%牛肉和50%鹿肉/50%猪肉。这四种肉饼的可接受性得分相近，只是纯鹿肉饼的多汁性较差，野味风味更浓。将鹿肉与牛肉或猪肉混合制成脂肪含量约为18%的肉饼，可增加多汁性并减少野味风味。将鹿肉糜与牛肉糜或猪肉糜混合可以让鹿肉更受消费者喜爱。
