Divalent cobalt and nickel form four-coordinate complexes with sterically hindered 3,6-di-tertbutylcatecholato dianion (3,6-DBCat) and neutral bidentate 1,4-disubstituted-1,4-diazabutadiens-1,3 (DAB). Structural study of (1,4-di-tert-butyl-1,4-diazabutadiene-1,3)(3,6-di-tert-butyl-catecolato)nickel and (1,4-bis-(2,6-di-iso-propylphenyl)-2,3-dimethyl-1,4-diazabutadiene-1,3)(3,6-di-tert-butyl-catecolato)cobalt indicates square-planar environment of metals. Chemical one-electron oxidation of nickel complexes proceeds through catecholate ligand and leads to o-semiquinonato adducts. EPR spectral parameters indicate preservation of square-planar configuration after oxidation. Complexes (DAB)M(Cat) (M = Ni, Co) undergo neutral ligand substitution reactions.

The research results of the mass yield and composition of the anatomical areas of rabbits carcass, the mechanisms of autolysis of rabbit meat and histomorphological changes during the course of autolysis were presented in the work. The degree of protein digestibility of rabbit muscle tissue was determined. The object of research was the California rabbit carcass. It was established that the process of meat maturing would be completed in 8 hours. Matured meat is characterized by higher nutritional value and quality. The developing in the rabbit carcass processes affect the functional and technological properties of meat during the rigor mortis resolution and at the beginning of the maturing stage. Functional and technological properties are: 53.7% - water-binding capacity and 50.6% - water-holding capacity. 24 hours later after slaughter, the functional and technological properties as a whole increased to 64.1 and 61.7, respectively, which corresponds to 85% of fresh-killed meat. Such indicators of functional and technological properties are due to the high content of high-quality complete proteins. The high digestibility of the protein components of rabbits muscle tissue was observed. The autolysis stages were illustrated by the microstructural and qualitative characteristics of rabbit meat. The deep character of autolytic processes in the longest back muscle 12 hours after rabbit slaughter, which resulted in the formation of physico-chemical, biochemical, organoleptic properties of meat, ensuring products high quality was identified. Less intensive processes took place in the muscle tissue of piriformis muscle, as well as the pre-blade muscle, which was explained by the structure peculiarities of these parts of the muscular system. The research results indicate the prospects of rabbit meat using in functional products manufacturing. The technologies developed allow to take into account preferences and income level of consumers.

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