Abstract
Meat from rabbits reared either according to a standard (STAND) or a high quality norm (LABEL) or a low growth breeding (RUSSE) system were submitted to a sensory evaluation and to a large set of physicochemical measurements (weight of retail cuts, colour parameters, ultimate pH, femur flexure test, Warner-Bratzler shear test, water holding capacities and cooking losses). STAND rabbit meat exhibited the most juicy meat in back and in leg ( p < 0.01). Leg tenderness significantly decreased ( p < 0.001) in the rank order STAND > LABEL > RUSSE. Canonical correlation analysis showed strong correlations between physicochemical and sensory variables ( R 2 = 0.73 and 0.68 between the two first pairs of canonical variates). Especially, sensory tenderness and WB shear test variables assessed on raw longissimus muscle (LL) were correlated. Fibrous attribute in back was correlated with cooking loss in LL. When analysed separately only RUSSE rabbits exhibited the same relations between variables as those calculated in whole dataset.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
