Abstract
ABSTRACTThe effects of age (fryer vs senior) and freezing (fresh vs frozen) on the physical properties and sensory characteristics of loin meat from domestic rabbits were examined using a 2 × 2 factorial experiment. Freezing resulted in a decline in moisture and an increase in protein. Total cooking loss tended to be greater from carcasses which had been frozen. Shear values of fresh meat from fryer carcasses were significantly less than those from senior carcasses. Water‐holding capacities exhibited no differences. Taste panelists judged meat from fresh fryer carcasses more tender and juicier than that from senior rabbits. Flavor differences were not detected.
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