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.
Highlights
Государственная политика направлена на поиски путей решения по возобновлению биологически активных ресурсов для удовлетворения физиологических норм
histomorphological changes during the course of autolysis were presented in the work
It was established that the process of meat maturing would be completed in
Summary
Определена степень перевариваемости белков мышечной ткани кроликов. Развивающиеся процессы в тушке кролика влияют на функционально-технологические свойства мяса во время разрешения посмертного окоченения и в начале стадии созревания. Функционально-технологические свойства составляют: 53,7 % – водосвязывающая способность и 50,6 % – водоудерживающая способность. Спустя 24 часа после убоя, функциональнотехнологические свойства в целом увеличились до [64,1] и 61,7 соответственно, что соответствует 85% процентам от парного мяса. Отмечена высокая перевариваемость белковых компонентов мышечной ткани кроликов. Выявлен глубокий характер протекания автолитических процессов в длиннейшей мышце спины спустя 12 часов после убоя кролика, в результате которых формируются физико-химические, биохимические, органолептические свойства мяса, обеспечивающие высокое качество продукции. Результаты исследования свидетельствуют о перспективности использования мяса кроликов в производстве функциональных продуктов. Ключевые слова: мясо кроликов, автолиз, парное мясо, созревание, окоченение, мышечная ткань, перевариваемость, функционально-технологические свойства. Evaluation of rabbit meat properties as raw material for functional products manufacturing
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