Evaluation of rabbit meat properties as raw material for functional products manufacturing

Abstract

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.

Social, ethical, environmental, economic and technological aspects of rabbit meat production - A critical review

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Fig. 6 Comparative analysis of rabbit, poultry, beef, pork and sheep meats functional, technological, structural and mechanical, physical and chemical properties (carried out based on works of Wang et al [ 9 ], Dalle Zotte et al [ 72 ], Nistor et al [ 105 ], Antipova et al [ 106 ], Carrillo-Lopez et al [ 107 ], Kaimbayeva.et al [ 108 ], Migdal et al [ 109 ], Montalvo-Puente et al [ 110 ], Zender et al [ 111 ], Selim et al [ 112 ], Bianchi et al [ 113 ], Wang et al [ 114 ]. WHC – water holding capacity, SF – shear force.

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“…), which account for 1–1.5 % in muscle tissue [ 117 ]. It also contains purine bases with a high ability to bind water, which is important from the point of view of forming the functional and technological properties of meat [ 106 ].…”

“…To assess the suitability of RM for industrial processing and determine its technological potential, the following indicators are crucial: nutritional value, acidity (pH), moisture binding capacity and shear force. Antipova et al [ 106 ] studied fresh RM at a temperature of 2–4 °C and a relative humidity of 75 %. At the beginning of autolysis, the pH of fresh meat is 6.8.…”

“…During storage, the accumulation of microorganisms in meat raw materials is undesirable, and serves as a sanitary indicator for determining its freshness. Antipova et al [ 106 ] conducted a study of the accumulation of QMAFAM in rabbit carcasses after slaughter. The authors state that in the post-slaughter period, the storage of RM is possible at a temperature of 2–4 °C for no more than 24 h, and at a temperature of 2–0 °C - 72 h.…”

“…Rabbit breeding products can be used to create an independent full-cycle production: meat and meat products of a wide range and intended use; sausages wrapping materials from intestines; rendered fat for culinary and technological needs; keratin hydrolysates as sources of methionine; leather materials from skins; alcohol-containing liquids, biogas, bioethanol from manure; fertilizers and feed additives from technical cuts, and recycling waste, pet food from bones and cartilage [ 5 , 106 , 121 ].…”