Slaughter value and selected quality attributes of meat of meet rabbit breeds
2011
Chwastowska-Siwiecka, I. | Kondratowicz, J. | Winiarski, R. | Smiecinska, K.,Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Katedra Towaroznawstwa i Przetworstwa Surowcow Zwierzecych
The objective of the research performed was to determine the slaughter value and some physical-chemical parameters of m. biceps femoris (pH, colour in the CIE L*a*b* system, drip loss, thermal shrinkage). The research material comprised 61 Californian rabbits and 17 White New Zealand rabbits aged 110 days and originating from the same animal breeding farm. After the completed fattening, the rabbits slaughtered. It was proved that the dressing yield of the Californian rabbits was by 2,05 percent and 1,58 percent respectively, higher than of the White New Zealand rabbits. No statistically significant differences were found between the mean values of muscle tissue acidity measured 45 minutes and 24 hours post mortem. The statistically significant differences were found between the mean values of drip loss and thermal shrinkage of the muscles of the experimental groups analyzed. The Biceps femoris of the New Zealand White rabbits were characterized by a higher per cent content of red colour component, and this fact was proved statistically
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