[Effect of sex and age on the yield of rabbit carcass and evaluation of the organoleptic characteristics of smoked meat]
1994
Barahona R, Angelica del Carmen
In order to look for a technique to utilize smoking of rabbit meat, the effect on chemical characteristics of the fresh meat was evaluated and the organoleptic characteristics reached by the final product were measured. Beside, the yield of the rabbit carcasses was evaluated for the males and females and for the different development stages. Rabbits used in this research were young and adult females and young males. The meat cuts used in the smoking process were the loins, sirloins and legs. Initially, the cuts were injected with curing salt and then processed with high temperature smoke application at 50 to 80 deg C for 2 hr. Oak-tree sawdust previously moistened to 50% provided the source of smoke. In relation to carcass yields, the adult female showed a greater yield than young animals. This basically resulted from the older age of the female which had a greater weight at slaughter. The smoking process brought about important changes in the moisture, proteins, and fats which were affected mainly by the temperature effect upon the smoking and cooking of the product
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