Effect of cooking methods on the edible, nutritive qualities and volatile flavor compounds of rabbit meat.
Sign Up to like & getrecommendations! 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… read more here.
Keywords: effect cooking; cooking methods; meat; edible nutritive ... See more keywords
Effect of pepper (Zanthoxylum bungeanum Maxim.) essential oil on quality changes in rabbit meat patty during chilled storage
Sign Up to like & getrecommendations! 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… read more here.
Keywords: zanthoxylum bungeanum; maxim essential; bungeanum maxim; meat patty ... See more keywords
Use of mirrors into free-range areas: effects on rabbit meat quality and storage stability
Sign Up to like & getrecommendations! 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.… read more here.
Keywords: use mirrors; quality; meat quality; group ... See more keywords
Rabbit meat production and consumption: State of knowledge and future perspectives.
Sign Up to like & getrecommendations! 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… read more here.
Keywords: rabbit meat; industry; meat; meat production ... See more keywords
Rabbit meat production and processing in China.
Sign Up to like & getrecommendations! 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… read more here.
Keywords: production processing; rabbit meat; meat; meat production ... See more keywords
Contribution of High-Pressure-Induced Protein Modifications to the Microenvironment and Functional Properties of Rabbit Meat Sausages.
Sign Up to like & getrecommendations! 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… read more here.
Keywords: mpa min; rabbit meat; meat sausages; meat ... See more keywords
Effect of Tissue Composition and Microstructure on Rabbit Meat Optical Properties.
Sign Up to like & getrecommendations! 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… read more here.
Keywords: composition microstructure; muscle; rabbit meat; meat ... See more keywords
Listeria monocytogenes Sequence Types 121 and 14 Repeatedly Isolated Within One Year of Sampling in a Rabbit Meat Processing Plant: Persistence and Ecophysiology
Sign Up to like & getrecommendations! 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… read more here.
Keywords: draft genomes; processing; plant; rabbit meat ... See more keywords
Improving the Nutritional Properties of Rabbit Meat Through Dietary Supplementation with Linseed Meal, Fodder Yeast, and Selenium Yeast
Sign Up to like & getrecommendations! Published in 2025 at "Applied Sciences"
DOI: 10.3390/app15105427
Abstract: Background: The use of natural feed supplements in rabbit farming can enhance the nutritional value of meat and improve its properties as a functional food. Aim: This study aimed to analyze the effects of supplementing… read more here.
Keywords: meal fodder; selenium yeast; yeast; fodder yeast ... See more keywords
Anti-Salmonella Activity of Thymus serpyllum Essential Oil in Sous Vide Cook–Chill Rabbit Meat
Sign Up to like & getrecommendations! Published in 2024 at "Foods"
DOI: 10.3390/foods13020200
Abstract: Food is generally prepared and vacuum-sealed in a water bath, then heated to a precise temperature and circulated in a sous vide machine. Due to its affordability and ease of use, this cooking method is… read more here.
Keywords: essential oil; rabbit meat; sous vide;
Technical note: Estimation of real rabbit meat consumption in Italy
Sign Up to like & getrecommendations! 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… read more here.
Keywords: rabbit meat; size; meat; meat consumption ... See more keywords