Abstract
ABSTRACTOxidation of raw and cooked rabbit burgers was compared with that of raw and cooked chicken burgers under different storage conditions using the thiobarbituric acid (TBARS) assay. Rabbit meat had higher TBARS during refrigerated storage than chicken, which has been reported as more susceptible to oxidation than red meats. The oxidative stability of rabbit and chicken burgers was increased with vacuum‐packaging. Cooked rabbit had higher TBARS than raw burgers. Lipid oxidation may limit the shelf‐life of cooked rabbit meat.
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