The aim of this study was to monitor physicochemical changes in the meat (thigh, back and shoulder) of hunted free-living rabbits and farmed rabbits during the process of post mortem aging. We monitored the concentration of lactic acid, the pH value and the amount of malondialdehyde as a secondary product of fat decomposition changes. The given parameters were measured over 14 days of storage at a temperature of 4 °C. We found that the muscle of free-living rabbits contained more lactic acid than that of farmed rabbits and had a lower pH and a significantly higher amount of malondialdehyde during the monitored period. On the basis of these results, we can state that the method of obtaining rabbit meat influences its physicochemical quality indicators.
Physicochemical indicators of the quality of differentially gained rabbit meat
Filename: 49_52.pdf | Size: 1.1 MB | Downloads: 652