SMOKING OF RABBIT MEAT AS HEALTHY PRESERVATION

2014 ◽  
Vol 5 (6) ◽  
pp. 353-366
Author(s):  
A. Abd El-Halim
Keyword(s):  
Rabbit Meat

THE QUALITY OF RABBIT MEAT WHEN FED GREEN MASS OF JERUSALEM ARTICHOKE AND PROBIOTIC COMPLEXES

2019 ◽  
Vol 12 (2) ◽  
pp. 34-41
Author(s):  
E.E. Kurchaeva ◽  
◽  
A.V. Vostroilov ◽  
I.V. Maksimov ◽  
◽  
...  
Keyword(s):  
Jerusalem Artichoke ◽  
Green Mass ◽  
Rabbit Meat

EFFECT OF ANTEMORTEM JOURNEY AND LAIRAGE AT ABATTOIR ON RABBIT MEAT QUALITY

2009 ◽  
Vol 20 (4) ◽  
pp. 489-500 ◽  
Author(s):  
MASSIMILIANO PETRACCI ◽  
MAURIZIO BIANCHI ◽  
LUCA VENTURI ◽  
MAURO ANDREA CREMONINI ◽  
CLAUDIO CAVANI
Keyword(s):  
Meat Quality ◽  
Rabbit Meat

Effect of thymol on lipid oxidation and fatty acid composition of rabbit meat

2021 ◽  
Author(s):  
Iveta Placha ◽  
Kristina Bacova ◽  
Karin Zitterl-Eglseer ◽  
Gesine Karas-Räuber ◽  
Lubica Chrastinova
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Acid Composition ◽  
Rabbit Meat

FUNCTIONAL PURPOSE RABBIT MEAT ROLL

2021 ◽  
pp. 132-139
Author(s):  
Zhuldyz Isakovna Satayeva ◽  
Nurbibi Sovetovna Mashanova ◽  
Ainur Bolatbekovna Nurtayeva ◽  
Erzhan Talgatuly Akimzhanov
Keyword(s):  
Nutritional Value ◽  
Meat Product ◽  
Nutritional Supplements ◽  
Physicochemical Analysis ◽  
Raw Material ◽  
Technological Parameters ◽  
New Type ◽  
Rabbit Meat ◽  
High Level ◽  
Functional Purpose

The article presents the results of the development of a new type of rabbit meat product - meatloaf. The consumption of healthy and nutritious foods rich in macro- and micronutrients, low in lipids and cholesterol, as well as various nutritional supplements, is preferable for the modern consumer. One of the promising types of meat as a dietary raw material is rabbit meat. As a result of the studies, a physicochemical analysis was carried out, the amino acid composition of rabbit meat was determined, and an organoleptic and tasting assessment of rabbit meatloaf was given. The technological scheme, the recipe is developed and the technological parameters of the meatloaf preparation are determined. It is recommended to store meatloaf no more than 10 days at a temperature of 0–2 °C with a humidity of 85-90 %. Meatloaf from rabbit meat has functional properties, contains a large number of vitamins PP – 174.3 mg, potassium minerals – 5052.8 mg, magnesium – 382.4 mg, phosphorus – 2875 mg, sodium – 8598.7 mg.The results of the nutritional and biological value of rabbit meatloaf allow us to make an informed conclusion about the high level of their nutritional value, which clearly illustrates the values of quality indicators.

ASSESSMENT OF THE RABBIT MEAT QUALITY AND SAFETY WHEN USING MARBOTRIM

2021 ◽  
Vol 3 ◽  
pp. 108-112
Author(s):  
N.A. Grigoryeva ◽  
◽  
M.S. Zhukov ◽  
D.I. Shabanov ◽  
A.A. Veli ◽  
...  
Keyword(s):  
Meat Quality ◽  
Quality And Safety ◽  
Rabbit Meat
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