QUALITY PARAMETERS OF RABBIT MEAT MARKETED IN ZAGAZIG CITY

2020 ◽  
Vol 35 (1) ◽  
pp. 19-26
Keyword(s):  
Quality Parameters ◽  
Rabbit Meat

scholarly journals Analysis of consumer habits and attitudes on the Hungarian beef and rabbit market

2009 ◽  
Vol 3 (1-2) ◽  
pp. 67-70 ◽  
Author(s):  
Zoltán Szakály ◽  
Orsolya Szigeti ◽  
Viktória Szente
Keyword(s):  
Consumer Preferences ◽  
Quality Parameters ◽  
Added Value ◽  
Animal Products ◽  
Unique Character ◽  
Consumer Segment ◽  
Image Building ◽  
Rabbit Meat ◽  
Consumer Habits ◽  
Nutritional Benefits

As a consortium partner the authors took part in a research project aiming at the development of high added value, healthy and environment friendly animal products. From among the products developed by the consortium (rabbit meat, omega3-fatty acid enriched beef, goose liver from non forcible feeding, selenium-, vitamin-E and natural color enriched eggs) the present study describes the results concerning beef and rabbit meat. The given products are chosen because they are produced in and exported from Hungary in considerable quantities and their competitiveness can be further improved. In order to able to map the consumer preferences a 300 count nationwide, representative, questionnaire based survey was designed and performed. Actual products were tested by focus groups and professional interviews. Beside the specific features of the products a common character is that the marketing strategy focuses on the distinctive nutritional benefits and other quality parameters that seem to be of crucial importance for the targeted consumer segment. Their unique character and health protecting effects make their branding and using community labeling easy. Their positioning points toward the prestige products therefore consumers tend to accept higher prices. In marketing communication the image building advertisement can be a common goal.

scholarly journals The effect of repeated freeze-thaw cycles on the meat quality of rabbit

2018 ◽  
Vol 26 (2) ◽  
pp. 165 ◽  
Author(s):  
Zhaoming Wang ◽  
Z. He ◽  
Hongjun Li
Keyword(s):  
Physicochemical Properties ◽  
Meat Quality ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Protein Carbonyl ◽  
Quality Parameters ◽  
Protein Carbonyl Content ◽  
Freeze Thaw ◽  
Rabbit Meat

<p>We investigated the effect of repeated freeze-thaw cycles on the quality of rabbit meat. Twenty-five Hyla rabbits were slaughtered using standard commercial procedures. A freeze-thaw procedure—i.e., seven days frozen at –18°C followed by thawing at 4°C for 12h— was repeated 5 times, and 9 <em>Longissimus thoracis et lumborum</em> muscles were randomly selected at pre-set cycles (0, 1, 2, 3, and 5). The <em>Longissimus lumborum</em> muscles were used to determine meat quality parameters, while the <em>Longissimus thoracis</em> muscles were used for chemical analysis. During the repeated freeze-thaw process, muscle pH, redness, hardness, and water holding capacity gradually decreased, whereas meat lightness and yellowness gradually increased. The amount of total volatile basic nitrogen significantly increased (<em>P</em>&lt;0.05) and exceeded the threshold value for frozen meat after 5 repeated freeze-thaw cycles. The metmyoglobin proportion, thiobarbituric acid-reactive substances (TBARS) and protein carbonyl content in rabbit meat samples increased with a higher number of freeze-thaw cycles (<em>P</em>&lt;0.05), and the proportions of these compounds were positively correlated. During the repeated freeze-thaw process, extractable haeme iron levels significantly decreased (<em>P</em>&lt;0.05), and non-haeme iron levels markedly increased (<em>P</em>&lt;0.05). An sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis indicated that the degradation of both water- and salt-soluble proteins was more prevalent in samples subjected to higher numbers of freeze-thaw cycles. Additionally, a principal component analysis identified good correlations between physicochemical properties (TBARS, protein carbonyl levels and metmyoglobin content) and quality parameters (thawing loss, redness, lightness and hardness). Taken together, we conclude that the repeated freeze-thaw process can strongly affect rabbit meat quality as well as its physicochemical properties.</p>

scholarly journals THE EFFECTS OF PRESLAUGHTER WITHHOLDING OF FEED AND WATER FROM RABBITS ON THEIR CARCASS YIELD AND MEAT QUALITY,

2021 ◽  
Vol 21 ◽  
pp. 164-169
Author(s):  
K. J. Joseph ◽  
B. Awosanya ◽  
B. A. Adebua
Keyword(s):  
Protein Content ◽  
Meat Quality ◽  
Quality Parameters ◽  
Water Holding Capacity ◽  
Average Weight ◽  
Meat Processing ◽  
Fasting Period ◽  
White Breed ◽  
Rabbit Meat ◽  
Water Holding

Ninety rabbits (California White breed) with an average weight of 2.3kg were allocated at random to one of nine treatments to assess the effects of withholding feed alone or feed together with water on darcass shrinkage and meat quality. The nine treatments were: The control (given ad libitun feed and water), and 12, 24, 36 and 48 hours periods without feed alone prior to slaughter and 12, 24, 36 and 48 hours without feed and water. Live and carcass weights were taken to monitor shrinkage. Other relevant meat quality parameters such as protein content, pll, index of water holding capacity, colour and wetness scores, cooking losses and the percentage gross composition of the carcass were determined. Live and carcass Weights, weights of head, liver, kidneys and heart decreased progressively as the length of fasting period increased. The progressive decreases in weights were found to be more pronounced in animals from which feed together with water were withdrawn. Within 24 hours of fasting, decreases in weights were found to be significant (P<0.05). Ultimate pH and index of water holding capacity of the meats also increased with the increase in lenght of fasting period, with a concomitant decrease in cooking losses. The fat ratio of the carcass component decreased with increase in length of fasting. A preslaughter period of only a few hours between 0 and 12 hours is therefore recommended for rabbit meat processing.

scholarly journals Evaluation of quality parameters of sausages made with rabbit meat, lamb and pork, added with wheat fiber

Nacameh ◽  
2014 ◽  
Vol 8 (1) ◽  
pp. 50-64
Author(s):  
Jorge Eduardo Cobos Velasco ◽  
◽  
Sergio Soto Simental ◽  
Rosa Hayde Alfaro Rodríguez ◽  
Gabriel Aguirre Álvarez ◽  
...  
Keyword(s):  
Quality Parameters ◽  
Rabbit Meat

Monitoring of essential oils during storage by selected quality parameters

Planta Medica ◽  
2010 ◽  
Vol 76 (12) ◽  
Author(s):  
C Turek ◽  
S Ritter ◽  
F Stintzing
Keyword(s):  
Essential Oils ◽  
Quality Parameters

Creating adaptive predictions for packaging-critical quality parameters using advanced analytics and machine learning

TAPPI Journal ◽  
2019 ◽  
Vol 18 (11) ◽  
pp. 679-689
Author(s):  
CYDNEY RECHTIN ◽  
CHITTA RANJAN ◽  
ANTHONY LEWIS ◽  
BETH ANN ZARKO
Keyword(s):  
Machine Learning ◽  
Real Time ◽  
Predictive Analytics ◽  
Paper Industry ◽  
Quality Parameters ◽  
Fast Change ◽  
The Face ◽  
Model Tuning ◽  
Reducing Costs ◽  
Time Critical

Packaging manufacturers are challenged to achieve consistent strength targets and maximize production while reducing costs through smarter fiber utilization, chemical optimization, energy reduction, and more. With innovative instrumentation readily accessible, mills are collecting vast amounts of data that provide them with ever increasing visibility into their processes. Turning this visibility into actionable insight is key to successfully exceeding customer expectations and reducing costs. Predictive analytics supported by machine learning can provide real-time quality measures that remain robust and accurate in the face of changing machine conditions. These adaptive quality “soft sensors” allow for more informed, on-the-fly process changes; fast change detection; and process control optimization without requiring periodic model tuning. The use of predictive modeling in the paper industry has increased in recent years; however, little attention has been given to packaging finished quality. The use of machine learning to maintain prediction relevancy under everchanging machine conditions is novel. In this paper, we demonstrate the process of establishing real-time, adaptive quality predictions in an industry focused on reel-to-reel quality control, and we discuss the value created through the availability and use of real-time critical quality.

Quality of ram spermatozoa separated with modified swim up method

2018 ◽  
Vol 33 (2) ◽  
pp. 62-70 ◽  
Author(s):  
A Hossain ◽  
MM Islam ◽  
F Naznin ◽  
RN Ferdousi ◽  
FY Bari ◽  
...  
Keyword(s):  
Semen Quality ◽  
Membrane Integrity ◽  
Quality Parameters ◽  
Fluid Medium ◽  
Normal Morphology ◽  
The Mean ◽  
Mass Activity ◽  
Fresh Semen ◽  
Artificial Vagina

Semen was collected from four rams, using artificial vagina and viability%, motility% and plasma membrane integrity% were measured. Fresh ejaculates (n = 32) were separated by modified swim-up separation using modified human tubal fluid medium. Four fractions of supernatant were collected at 15-minute intervals. The mean volume, mass activity, concentration, motility%, viability%, normal morphology and membrane integrity% (HOST +ve) of fresh semen were 1.0 ± 0.14, 4.1 ± 0.1 × 109 spermatozoa/ml, 85.0 ± 1.3, 89.4 ± 1.0, 85.5 ± 0.7, 84.7 ± 0.5 respectively. There was no significant (P>0.05) difference in fresh semen quality parameters between rams. The motility%, viability% and HOST +ve % of first, second, third and fourth fractions were 53.4 ± 0.5, 68.2 ± 0.3, 74.8 ± 0.3 and 65.5 ± 0.4; 55.5 ± 0.4, 66.2 ± 0.4, 74.5 ± 0.3 and 73.6 ± 0.3 and 66.7 ± 0.5, 66.8 ± 0.5, 65.2 ± 0.4 and 74.7 ± 0.5 respectively. The motility%, viability% and membrane integrity% of separated semen samples differed significantly (P<0.05) between four fractions. The mean motility% and viability% were significantly higher (P<0.05) in third fraction (74.8 ± 0.3%), whereas the mean HOST +ve% was significantly higher (P<0.05) in fourth fraction (74.7 ± 0.5). All quality parameters of separated spermatozoa were significantly (P<0.05) lower than that of fresh semen. The pregnancy rates were higher with fresh semen (71%) in comparison to that of separated sample (57%).Bangl. vet. 2016. Vol. 33, No. 2, 62-70

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