The studies of technological and physical-chemical properties of rabbit meat

Abstract

Each year worldwide, there is an increase in the consumption of rabbit meat, which is due to its high nutritional value and recognized dietary properties. We have studied the technological and physical-chemical properties of the rabbit meat of the most common in Georgia Californian and New Zealand white rabbit breeds. The modern, standard, generally accepted methods of research were used in this work. There have been determined the share of products obtained as a result of the slaughter of rabbit breeds under study, the yield capacity of anatomical parts obtained as a result of disintegration of the slaughtered carcass, their morphological composition and the meatiness index, on the basis of which, it is possible to develop technologies for the rational use of different parts of the processed rabbit meat. The studies of physical-chemical properties showed that pH value determining the stability of meat relative to decomposing microflora and the amino-ammoniac nitrogen content defining the goodness of meat did not exceed the norms and standards, the test for primary products od decay of proteins in the broth was negative, and the reaction of peroxidase was positive, indicating that the meat was produced by healthy animal. The studies of the contents of lead, cadmium, arsenic and mercury in different rabbit breeds do not exceed acceptable standards that indicate their safety, as well as their sanitary and hygienic reliability.