SLAUGHTER VALUE AND SELECTED QUALITY ATTRIBUTES OF MEAT OF MEET RABBIT BREEDS
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2011, Vol 18, Issue 2
Abstract
The objective of the research performed was to determine the slaughter value and some physicalchemical parameters of m.biceps femoris (pH, colour in the CIE L*a*b* system, drip loss, thermal shrinkage). The research material comprised 61 Californian rabbits and 17 White New Zealand rabbits aged 110 days and originating from the same animal breeding farm. After the completed fattening, the rabbits were slaughtered. A slaughter analysis was performed and a dressing yield was calculated pursuant to the systems assumed. The carcasses were chilled, weighed, and technological division was made. Then, the m. biceps femoris muscle samples were taken for a physical-chemical analysis. It was proved that the dressing yield of the Californian rabbits was by 2.05 % and 1.58 %, respectively, higher than of the White New Zealand rabbits. No statistically significant differences were found between the mean values of muscle tissue acidity measured 45 minutes and 24 hours post mortem. The statistically significant differences were found between the mean values of drip loss and thermal shrinkage of the muscles of the experimental groups analyzed. The Biceps femoris muscles of the New Zealand White rabbits were characterized by a higher per cent content of red colour component, and this fact was proved statistically.
Authors and Affiliations
Iwona Chwastowska-Siwiecka, Jacek Kondratowicz, Rafał Winarski, Katarzyna Śmiecińska
Keywords
Related Articles
- EP ID EP158022
- DOI 10.15193/zntj/2011/75/136-147
- Views 70
- Downloads 0
Ciecze jonowe w procesach ekstrakcji metali i związków organicznych z produktów spożywczych
GELLING PROPERTIES AND TEXTURE OF GELS OBTAINED FROM WHEY PROTEINS DERIVED FROM MILK OF DIFFERENT COW BREEDS
The objective of the study was to determine the effect of milk origin (breed of cows) and applied type of salt (calcium and sodium ions) on the selected functional properties of whey proteins essential while producing...
Zagrożenia powstające w żywności minimalnie przetworzonej i skuteczne metody ich eliminacji
EFFECT OF BREED AND AGE OF PIGS ON THE PROPERTIES OF MODEL MEAT BATTERS AND SAUSAGES
The objective of the investigations was to compare the thermostability of model meat batters and the basic chemical composition, texture, and sensory qua lity of model sausages from pig meat of the follow- ing pig bre...
Reakcja owsa oplewionego i nagoziarnistego na działanie regulatorów wzrostu
W opracowaniu przedstawiono wyniki trzyletniego doświadczenia polowego, przeprowadzonego w latach 2007 - 2009 w Stacji Dydaktyczno-Badawczej w Krasnem koło Rzeszowa. Celem podjętych badań było określenie reakcji roślin...