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.

The results of studies on the rational use of various anatomical sites of the rabbit carcass are presented. The current state of rabbit breeding on a global scale is considered. The data on the composition of tissues of various anatomical sites of rabbit carcasses are presented. It is proved that the meat of various parts of rabbit carcasses corresponds to the formula of a balanced diet in terms of amino acids, including essential ones. Recommendations on the allocation of cuts, as well as their use for the production of healthy foods. The improved schemes of cutting rabbit carcasses for the preparation of second courses, various types of baked, smoked and boiled and smoked products are presented. The technologies of production of hams rabbit " Holiday "of the hip and shoulder cuts, medallions of the longest back muscles, cutlets" Voronezh " of the hip, as well as smoked ribs and ribs in sauce for the second course. presented of the formulation emulsified and minced meat products mechanically separated meat. Indicators of quality of finished products, their amino acid composition, digestibility are defined. It is proved that the rational and purposeful use of different parts of rabbit carcasses in deep cutting allows to satisfy the needs of customers of all social strata. The absence of products from rabbit meat of deep cutting with a wide range of such products from pork and beef is shown in Russia. Noted that meat of different anatomic sites of the carcasses of rabbits covers more than 50% of the daily norm of consumption of animal protein, which can be attributed to the products of rabbit meat products of functional purpose without adding additional raw material sources.