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Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11773
Abstract: BACKGROUND Rabbit meat is a good edible meat source with high nutritional values. Cooking has a significant impact on the edible properties, nutritional qualities and flavor characteristics of meat. Studying the effect of cooking methods…
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Keywords:
effect cooking;
cooking methods;
meat;
edible nutritive ... See more keywords
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Published in 2021 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-021-04998-6
Abstract: In this paper, the components of Zanthoxylum bungeanum Maxim . essential oil (ZBMEO) were analyzed. The efficacy of different concentrations of ZBMEO on the change in physical and chemical indicators of the rabbit meat patty…
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Keywords:
zanthoxylum bungeanum;
maxim essential;
bungeanum maxim;
meat patty ... See more keywords
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Published in 2020 at "Livestock Science"
DOI: 10.1016/j.livsci.2020.104094
Abstract: Abstract Nowadays, animal welfare is driving consumers’ purchase choice, hence the challenge to recover rabbit sector from many years of downturn is to find a valuable compromise between animal welfare, farmers’ needs, and meat quality.…
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Keywords:
use mirrors;
quality;
meat quality;
group ... See more keywords
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Published in 2018 at "Meat science"
DOI: 10.1016/j.meatsci.2018.04.029
Abstract: Since the 1970s, in some European countries rabbit meat production has progressively become a highly specialized industry, which has made Europe the second (after China) largest rabbit meat producer in the world. However, the industry…
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Keywords:
rabbit meat;
industry;
meat;
meat production ... See more keywords
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Published in 2018 at "Meat science"
DOI: 10.1016/j.meatsci.2018.06.037
Abstract: Rabbit meat has become increasingly popular in China; however, the main available products are still as cut-up parts or whole carcass due to a lack of processing. Currently, rabbit meat products do not fully meet…
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Keywords:
production processing;
rabbit meat;
meat;
meat production ... See more keywords
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Published in 2017 at "Journal of food science"
DOI: 10.1111/1750-3841.13726
Abstract: Rabbit meat batters were subjected to high pressure (HP, 100 to 300 MPa for 3, 9, or 15 min) to elucidate their effects on proteins structures, the microenvironment, and the resulting functionalities of the subsequently…
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Keywords:
mpa min;
rabbit meat;
meat sausages;
meat ... See more keywords
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Published in 2023 at "Applied spectroscopy"
DOI: 10.1177/00037028231166004
Abstract: To facilitate the design of optics detecting system for rabbit meat quality, nine rabbits of different ages, weights, and varieties were used to collect optical coefficient, composition, and microstructure of External Oblique Muscle (EOM) and…
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Keywords:
composition microstructure;
muscle;
rabbit meat;
meat ... See more keywords
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Published in 2018 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2018.00596
Abstract: Listeria monocytogenes is a foodborne pathogen adapted to survive and persist in multiple environments. Following two previous studies on prevalence and virulence of L. monocytogenes ST121 and ST14 repeatedly collected in a the same rabbit-meat…
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Keywords:
draft genomes;
processing;
plant;
rabbit meat ... See more keywords
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Published in 2018 at "World Rabbit Science"
DOI: 10.4995/wrs.2018.7802
Abstract: As in other livestock species, the annual per capita consumption of rabbit meat is currently estimated as the ratio of the total weight of carcasses available for consumption to the number of inhabitants of a…
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Keywords:
rabbit meat;
size;
meat;
meat consumption ... See more keywords