Analysis of freeze-dried rabbit meat by NIRS [near infrared reflectance spectroscopy]
1994
Masoero, G. | Bergoglio, G. (Istituto Sperimentale per la Zootecnia, Rome (Italy)) | Xiccato, G. | Dalle Zotte, A. | Parigi Bini, R. | Bergoglio, G. (Padua Univ. (Italy). Dipartimento di Scienze Zootecniche)
In order to evaluate the suitability of NIR spectroscopy for the analysis of rabbit meat, 238 meat samples were obtained from 120 hybrid rabbits (Provisal, Italy) in two experiments. In the first trial, 60 rabbits (30 males and 30 females) were reared from 55 days to slaughtering (12 rabbits slaughtered at 62, 69, 76, 83 and 90 days). In the second experiment, 60 male rabbits were reared from 30 days to slaughtering (20 rabbits slaughtered at 48, 75 and 84 days). Two samples (longissimus dorsi and hindleg muscles) were taken from each carcass and freeze-dried. They were analysed in duplicate to determine lipids (ether extract), ash and residual moisture. Protein was calculated by difference (100-lipids-ash). Energy (IKA calorimeter), cholesterol (enzymatic kit) and mineral (Ca, Mg, Na, K, Fe: atomic absorbtion; P: colorimetric method) contents were also determined in duplicate
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